This easy homemade No Churn Mint Chocolate Chip Ice Cream takes just five ingredients and about ten minutes of hands-on time – no ice cream machine is needed!
No Churn Mint Chocolate Chip Ice Cream
I don’t know if I’ve mentioned it before, but ice cream is my favorite dessert any time of the year and this No Churn Mint Chocolate Chip Ice Cream is definitely a favorite.
I enjoy cakes, cookies, and pies too, but there is nothing quite as satisfying most of the time as a bowl of ice cream. I’m not picky about the flavor either.
I will happily dive into bowls of chocolate, caramel, peanut butter, fruit, or pretty much any other flavor of ice cream.
Topped with hot fudge sauce, salted caramel sauce, or fruit sauce, you can dress up any ice cream and make it memorable for any occasion.
Mint Chocolate Chip Ice Cream Ingredients
- heavy whipping cream
- sweetened condensed milk
- mint extract
- green food coloring (optional)
- dark chocolate
How To Make No-Churn Ice Cream
- In a large bowl, beat heavy whipping cream until stiff peaks form.
- Gently fold in the sweetened condensed milk and flavorings.
- Pour into a freezer-safe container and cover with plastic wrap, pressing the plastic directly onto the surface of the ice cream.
- Place in the freezer and chill for at least 6 hours.
For a few more no-churn ice creams to try, Strawberry Shortcake Ice Cream makes the most of strawberry cravings on a hot summer day.
Raspberry White Chocolate Ice Cream is rich and creamy, swirled with raspberry and white chocolate for a special treat.
This Creamsicle Ice Cream from Mama Loves Food is another summer ice cream you’re going to love.
Caramel Pumpkin Crunch Ice Cream is a fall favorite and this Peppermint Ice Cream is perfect for Christmas.
No Churn Mint Chocolate Chip Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed milk
- 1/2 teaspoon mint extract or more, to taste
- 5-6 drops green food coloring OPTIONAL
- 2 ounces dark chocolate chopped
Instructions
- In a large bowl, beat heavy whipping cream until stiff peaks form. Gently fold in the sweetened condensed milk, mint extract and green food coloring. Last, gently stir in the chocolate.
- Pour into a freezer safe container and cover with plastic wrap, pressing the plastic directly onto the surface of the ice cream. Place in the freezer and freeze for at least 6 hours.
Nutrition
{originally published 7/18/18 – recipe notes and photos updated 4/14/22}
Cheffzilla says
I’m also from Lancaster, and I too love dropping in to PV Dairy Farm for fresh, homemade ice cream. But just one tip for your otherwise perfect recipe: lose the food coloring. It does nothing for the flavor, and so…what’s the point? Aesthetics? Humbug!