Make this easy no-churn mint chocolate chip ice cream at home, creamy, mouthwatering chocolate, and minty goodness. No ice cream maker is needed. You know, it has never been this simple!
Are you guys interested in mint chocolate desserts as much as I am? I hope so because I’ve got this incredible no-churn mint chocolate chip ice cream recipe for you today, so you can have a delicious and creamy homemade ice cream maker without an ice cream maker.
Like all ice cream flavors, it’s cool and creamy. But on a hot day, the menthol in the mint adds another cooling element, making it especially refreshing. Don’t forget about the chocolate, though. Dark chocolate is most commonly used in chocolate chip mint ice cream, and the slight bitterness provides an earthy contrast to the fresh mint flavor.
Easiest Method for Making Homemade Ice Cream
Previously I’ve been trying to make homemade Ice cream with many kinds, including sorbet, gelato, ice cream, profiteroles and these are No-Churn ice cream, and I should tell you that No-churn ice cream recipe is the easiest one also the best (for this moment and this mood😝)
No-churn ice cream is easy to make and tastes great. No-churn ice cream is super simple, and all of it starts with the same basic recipe: heavy whipping cream and sweetened condensed milk. it’s simple but magic.
It is basically heavy cream that you whip to stiff peaks, and then add in sweetened condensed milk. You get this smooth and creamy mixture that you can flavor however you want and then freeze it. The end result is a creamy ice cream that you will love, and it is so easy to make!
So, I can’t keep this recipe to myself! Hurry up let’s create this magic making of homemade Ice cream.
Ingredients of No-Churn Mint Chocolate Chips Ice Cream
- Heavy Cream; you can’t substitute half and half for this one, because you need to be able to whip the cream into stiff peaks, since we won’t be using an ice cream maker. This heavy cream is the most important ingredient for making no-churn ice cream, it also provides creaminess and richness to the ice cream. make sure this is chilled temperature
- Sweetened Condense Milk; Adds sweetness and contributes to the creamy texture. instead of adding sugar, this is where you get your sweetness, and keeps it from being gritty
- Mint Extract- I use mint extract rather than peppermint extract. Combines the refreshing taste of mint with the sweetness of chocolate. not peppermint extract unless you want peppermint ice cream, which has a much stronger flavor. However, If you are going to use peppermint, you’ll probably want to use a bit less than the recipe suggests.
- Dark Chocolate Chips Chopped- I just like using mini chocolate chips because they kind of explode in my mouth with the ice cream. for a more authentic mint chocolate chip ice cream, I actually recommend coarsely chopping a bar of chocolate. The varying sizes add a great texture and distribution of chocolate. bar of baking chocolate, I divided chocolate into two parts, some chop it up into pieces, and some in their mini chips size. a whole
- Green Food Coloring and Blue Food Coloring- this is optional but gives the ice cream that light minty green color we are used to seeing at the store, or ice cream shops. Used to achieve a vibrant mint green color, enhancing visual appeal
How to Make No-Churn Mint Chocolate Chips Ice Cream
Begin by selecting a stainless steel bowl. In this bowl, combine heavy cream, a teaspoon of mint extract, a few drops of green food coloring, and, if desired, blue food coloring.
Using a hand mixer, whisk the ingredients until they reach the coveted stage of stiff peaks. This step is key to achieving the creamy and airy texture of your ice cream.
Second, once you’ve achieved those stiff peaks, it’s time to introduce sweetness and chocolatey goodness. Gently fold in a sweetened condensed milk and your chopped dark chocolate chips. then fold gently until well combined.
Next, take your creamy concoction and transfer it to a standard bread loaf pan. To prevent ice crystals from forming and to maintain freshness, cover the pan with plastic wrap. Place the pan in the freezer, where it should remain for at least 6 hours or, ideally, overnight. This extended freezing period allows the flavors to meld, resulting in a perfectly scoopable ice cream.
Finally, the moment you’ve been waiting for has arrived. When your No-Churn Mint Chocolate Chip Ice Cream is fully frozen, it’s time to serve and enjoy. Using an ice cream scoop or a sturdy spoon, scoop out generous portions into bowls or onto cones. Garnish with extra chocolate chips if desired, and savor the refreshing minty-chocolate goodness you’ve crafted with your own hands.
Now that you’ve followed these straightforward steps, you’re ready to relish the delightful experience of homemade No-Churn Mint Chocolate Chip Ice Cream. It’s the perfect treat to beat the heat or indulge your sweet cravings anytime. Scoop it easily. If you’ve put the ice cream in the freezer overnight, you may need to let it sit out for a couple of minutes to make it easier to scoop. Enjoy!
Recipe Notes;
- Make sure everything is super cold. Keep the heavy cream in the fridge until the last possible moment, and put your bowl in the fridge for half an hour before you start whipping the cream. Having everything be really cold will help the heavy cream form peaks more easily and prevent overbeating. The colder everything is, the easier it will whip up without over-beating.
- Fold gently. Folding the sweetened condensed milk and chocolate gently is key to a creamy and airy ice cream base. But anyway, when you add the sweetened condensed milk, flavoring, coloring, and chocolate, you’ll want to very gently fold them in.
- Folding means that you’ll use a large, flat spatula to turn the mixture over from the bottom over and over until the ingredients are well blended. Do this gently so that the cream doesn’t get flat. If you try to stir the milk in, you will deflate the whipped cream and your ice cream will be a frozen chunk of milk rather than light and airy ice cream.
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OTHER ICY AND SMOOTH ICE TREAT IDEAS FOR YOU :
No-Churn Mint Chocolate Chips Ice Cream
Ingredients
- 2 cup Heavy Cream
- 13 oz Sweetened Condense Milk
- 1 tsp Mint Extract
- 1 cup Dark Chocolate Chips chopped
- 4 drop Green Food Coloring
- 8 drop Blue Food Coloring
Instructions
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In a stainless bowl, place heavy cream, mint extract, green food coloring, and blue food coloring then whisk with a hand mixer until hard peak.
-
Add in sweetened condense milk, and chopped dark chocolate chips then fold gently until well combined.
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Transfer the mixture to a bread loaf pan, cover it with plastic wrap then freeze the ice cream for at least 6 hours or overnight.
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Serve and enjoy!
Recipe Notes
-
- Make sure everything is super cold. Keep the heavy cream in the fridge until the last possible moment, and put your bowl in the fridge for half an hour before you start whipping the cream. Having everything be really cold will help the heavy cream form peaks more easily and prevent overbeating. The colder everything is, the easier it will whip up without over-beating.
-
- Fold gently. Folding the sweetened condensed milk and chocolate gently is key to a creamy and airy ice cream base. But anyway, when you add the sweetened condensed milk, flavoring, coloring, and chocolate, you’ll want to very gently fold them in.
-
- Folding means that you’ll use a large, flat spatula to turn the mixture over from the bottom over and over until the ingredients are well blended. Do this gently so that the cream doesn’t get flat. If you try to stir the milk in, you will deflate the whipped cream and your ice cream will be a frozen chunk of milk rather than light and airy ice cream.
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