Mint Chocolate Chip Ice Cream Recipe
Homemade Mint Chocolate Chip Ice Cream Recipe is so rich and creamy. You don't need an ice cream machine for this easy 5 ingredient recipe.
Servings: 6
Calories: 695kcal
Ingredients
- 2 cups heavy whipping cream
- 1 ½ cups sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- 1 tsp peppermint extract
- ½ tsp green food coloring gel
Instructions
- Whip the heavy cream in a medium sized bowl until the cream begins to form stiff peaks.
- Gently fold in the sweetened condensed milk and peppermint extract until homogenous.
- Add the chocolate chips and food coloring and gently fold again until the chocolate chips are evenly distributed throughout the ice cream mixture.
- Pour the ice cream mix into a 9×11 loaf pan and sprinkle the top with a handful of chocolate chips.
- Allow the ice cream to set in the freezer for 4-6 hours before serving.
Notes
If you do not have peppermint extract, you can also melt down Andes mints and mix them into the ice cream. The mint flavor will not be as strong, but you will still get a delicious combination of chocolate and mint.
Dark chocolate chips also taste delicious in this recipe.
You can fold fudge sauce into the mixture if you want to have chocolatey swirls throughout the ice cream.
This ice cream will last as long as other ice creams as long as it is stored sealed or covered with plastic wrap.
You can add more food coloring if you would like a deeper green color.
Nutrition
Calories: 695kcal | Carbohydrates: 60g | Protein: 10g | Fat: 48g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 130mg | Potassium: 514mg | Fiber: 2g | Sugar: 53g | Vitamin A: 1385IU | Vitamin C: 2mg | Calcium: 288mg | Iron: 2mg
