No Churn Mint Chocolate Chip Ice Cream
This no churn mint chocolate chip ice cream recipe needs no ice cream maker. It's made with heavy cream, condensed milk, and mint extract.
Servings 10 servings
Calories 382kcal
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
Mint extract: I use McCormick. Peppermint extract is stronger than mint, so start with less and taste.
Chocolate chips: Any flavor, regular or mini. Waiting 2 hours to add them keeps them from sinking.
Scooping: Let it sit for 5-10 minutes before scooping.
Store covered in the freezer for up to 2 months.
Nutrition
Serving: 0.5cup | Calories: 382kcal | Carbohydrates: 35g | Protein: 5g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 70mg | Sodium: 76mg | Potassium: 194mg | Fiber: 0.5g | Sugar: 34g | Vitamin A: 846IU | Vitamin C: 1mg | Calcium: 165mg | Iron: 0.3mg
