This no churn mint chocolate chip ice cream is made without an ice cream maker. Heavy cream, sweetened condensed milk, and mint extract mix together in one bowl, then the freezer does the rest.
I grew up making homemade ice cream at my grandparents’ house in rural North Carolina, taking turns cranking the handle of a wooden bucket packed with ice and rock salt. This version skips the cranking and the machine, and it’s easy enough that my daughter first asked to make it with me for St. Patrick’s Day.
The one step I do differently from a lot of no-churn recipes is adding the chocolate chips after the ice cream has been in the freezer for 2 hours, so they stay mixed through instead of sinking to the bottom. You can add them in before freezing and then give it a stir after a couple of hours.
Tips
No churn ice cream freeze firmer than store-bought. Let is sit on the counter for a few minutes before scooping.
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Ingredients You’ll Need
The complete list of ingredients with amounts are listed in the full recipe card below.
- Heavy cream – Use it cold straight from the refrigerator. Cold cream thickens faster when you beat it. I don’t recommend use half and half for this recipe.
- Sweetened condensed milk – Use one whole can for the sweetness and extra creaminess I use this instead of white granulated sugar. Make sure it’s not evaporated milk.
- Peppermint or Mint extract – I use McCormick brand. Mint extract is usually a combination of peppermint and spearmint. Start with a teaspoon of your preference and add up to a 2 teaspoons depending on your taste.
- Green food coloring – For that perfect minty green color. It is optional if you don’t wait to use it and want more natural color.
- Chocolate chips – Use semi-sweet, milk chocolate or dark chocolate or even mini chocolate chips. You can also use chopped up chocolate bars
Feel free to add crushed Oreos too if you’d like.
How to Make This Homemade Mint Ice Cream
Step 1: Mix the base. Using a mixer set on high, blend together the heavy cream, condensed milk, mint extract and green food coloring for about 5 -7 minutes until thick. (it will not peak like whipping cream but will just become thicker.
I have seen some recipes whip the cream first and the condensed milk, extract and food coloring separate and then fold them together. But I have not had a problem with mixing them all together.
Pour the mixture into a freezer safe container. I used a 9×4 loaf pan.
Cover and freeze for 2 hours to firm just a tad. Remove from freezer and then add the chocolate chips. I wait to add the chocolate chips until after freezing for a couple of hours so they don’t sink to the bottom of the pan.
Stir with a knife to mix in the chocolate chips. Cover and freeze for an additional 6 hours.
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No Churn Mint Chocolate Chip Ice Cream
Ingredients
- 2 cups heavy cream
- 14 oz sweetened condensed milk
- 1 teaspoon peppermint extract or mint, up to 2 teaspoons
- 3-4 drops green food coloring optional
- 1 cup chocolate chips
Instructions
- Using a mixer, blend together the heavy cream, condensed milk, mint extract and green food coloring for about 5 -7 minutes until thick. (it will not peak like whipping cream but will just become thicker.2 cups heavy cream, 14 oz sweetened condensed milk, 1 tsp peppermint extract, 3-4 drops green food coloring
- Pour the mixture into a freezer safe container. I used a loaf pan.
- Cover and freeze for 2 hours.
- Remove from freezer and add the chocolate chips.1 cup chocolate chips
- Stir with a knife to mix in the chocolate chips.
- Cover and freeze for an additional 6 hours.
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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