No ice cream maker required for this no-churn Mint Chocolate Chip Ice Cream. It’s smooth and creamy with a refreshing mint flavor. Use Andes mint chips for an extra burst of mint, or choose mini chocolate chips or chopped chocolate for a classic touch.
Mint chocolate chip ranks among the top favorite ice cream flavors because it balances creamy sweetness with cool mint and chocolate. The mint brightens the palate, making this a popular choice after dinner and a delightful option for mixing into cookies or other treats.
Mint Chocolate Chip Ice Cream
This no-churn mint chocolate chip ice cream is quick and forgiving. Whip heavy cream to stiff peaks, then gently fold in sweetened condensed milk, mint (or peppermint) extract, optional green food coloring, and your choice of chocolate pieces. I prefer Andes mint baking chips for a pronounced mint-chocolate combo, but mini chips or chopped chocolate work just as well.
After combining, transfer the mixture to a freezer-safe container, cover tightly, and freeze until firm. For slightly softer scoops, remove after several hours; for a firmer texture, freeze overnight.
The recipe is family-friendly and simple enough for kids to help with. The result is a refreshing homemade ice cream that delivers on both mint and chocolate without special equipment.
Mint or Peppermint for Mint Ice Cream?
Choose the extract you prefer. Spearmint or crème de menthe will give a milder, “green” mint flavor, while peppermint offers a sharper, cooler profile. Both work well—pick according to taste and experiment to find your favorite level of mintiness.
Kids often love this flavor, and the no-churn method makes it easy to involve them in the process. The technique produces a creamy texture that holds chocolate pieces well.
More No-Churn Ice Cream Recipes:
- Chocolate Chip Cookie Dough Ice Cream
- Coconut Ice Cream (Only 2 ingredients!)
- Chocolate Peanut Butter Cup Ice Cream
- Oreo Fudge Ice Cream
- Cake Batter Ice Cream
Mint Chocolate Chip Ice Cream
Ingredients
- 2 cups (473 ml) heavy whipping cream
- 14 oz (396 g) can sweetened condensed milk
- ½ tsp mint or peppermint extract
- 6 drops green food coloring (optional)
- 1 cup (170 g) Andes mint chocolate baking chips (or mini chips or chopped chocolate)
Instructions
-
In a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form.
-
Gently fold in the sweetened condensed milk, mint extract, food coloring (if using), and the chocolate chips.
-
Transfer the mixture to an 8-cup (2-quart) freezer-safe container or a large loaf pan. Cover tightly with a lid or plastic wrap to prevent freezer burn.
-
Freeze 4–5 hours or until firm; freezing overnight yields the best texture. Keep frozen.
Sharing this recipe with a link is encouraged. Copying or reposting the full recipe and photographs without permission is prohibited; content and images are copyright protected.
Did you make this?
Leave a rating below and follow for more recipes on social channels if you like!