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No-Churn Mint Chocolate Chips Ice Cream

Course Dessert
Cuisine American
Keyword homemade mint chocolate ice cream, mint choco ice cream, no churn ice cream
Prep Time 10 minutes
Cook Time 30 minutes
Freeze 6 hours

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

  1. 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.

  2. Add in sweetened condense milk, and chopped dark chocolate chips then fold gently until well combined.

  3. 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.

  4. 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.