This post may contain affiliate links. Read my disclosure policy.
Mint Chocolate Chip Ice Cream needs no introduction. You know the classic rich and creamy frozen dessert with a refreshing burst of minty flavor. It’s chock full of bits and pieces of dark chocolate for texture and a slightly bitter flavor to balance the sweet treat. And with this easy no-churn choco chip mint ice cream recipe, you can make it without a machine!
Table of Contents
Why is Mint Chocolate Chip Ice Cream the best?
In a recent survey, mint chocolate chip ice cream was ranked as the 4th most popular ice cream flavor in America. Clearly many people think it is the best.
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. We can’t forget about the chocolate, though. Dark chocolate is most commonly used in chocolate chip mint ice cream, and the bitterness provides an earthy contrast to the fresh minty flavor.
And did you know it has royal origins? Yes, this frozen treat was created in 1973 by Marilyn Ricketts as part of a dessert contest in honor of the wedding of Princess Anne and Captain Mark Phillips.
The easiest way to make an indulgently rich mint chocolate chip ice cream recipe is to use the no-churn method which doesn’t require an ice cream machine.
- Heavy cream: make sure it is very cold so that it whips more easily.
- Mint extract: not peppermint extract unless you want peppermint ice cream, which is a much stronger flavor.
- Green food coloring: this is optional, and you really only need a drop or two to give it that classic vibrant green color.
- Sweetened condensed milk: this is what makes your ice cream sweet and helps give it its texture using the no-churn method.
- Dark chocolate: you can use chocolate chips, but 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.
How to Make this Easy Chocolate Chip Mint Ice Cream Recipe
In a large bowl, whip the heavy cream and mint extract (and green food coloring) to soft peaks. Pour the sweetened condensed milk into the whipped cream and gently fold until evenly distributed.
Then gently fold in the chopped chocolate. Transfer the ice cream base to a freezer-safe container and freeze until firm, at least 4 to 6 hours.
Tips for Success
- The colder everything is, the easier it will whip up without over-beating. Besides have well-chilled heavy cream, I recommend putting your bowl in the fridge or freezer for a short time before making the ice cream.
- Folding the sweetened condensed milk and chocolate gently is key to a creamy and airy ice cream base. Here is my folding technique:
- Tip the bowl up at an angle.
- Turn your spatula sideways and draw it straight through the middle of the bowl.
- At the bottom, turn it and scoop up some of the mixture, folding it over the middle.
- Repeat until it is well mixed, though it is fine to leave a few small streaks of sweetened condensed milk.
- 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.
Frequently Asked Questions
What kind of chocolate do you use in mint chocolate chip ice cream?
It is usually made with dark chocolate and, despite the name, often has chunks or flakes of chocolate. Therefore, this recipe calls for chopping a bar of dark chocolate so that you get a variety of sizes.
You can also use milk or white chocolate, and can substitute semi-sweet chocolate chips. You’ll want to use about 1 cup of chips or 3/4 cup if you choose mini chips.
How long does no-churn ice cream last?
As long as it is tightly sealed to prevent freezer burn, it can be kept in the freezer for at least 2 to 3 months.
What to serve with Mint Chocolate Chip Ice Cream
There is nothing wrong with just enjoying a scoop or two or three. But maybe you want to turn it into a Mint Chocolate Chip Ice Cream Cake, or…
Things You’ll Need
- A large metal bowl is the best thing for making no-churn ice cream because, unlike plastic, you can make the bowl cold which helps the cream whip better.
- A hand mixer with a whisk attachment is my preference to make it quicker and easier to whip the cream.
- Get a good spatula is needed for folding everything together.
- You can use a freezer-safe storage container with a lid, but I find these no-churn ice cream recipes always fit nicely into a 9-inch loaf pan.
No-Churn Mint Chocolate Chip Ice Cream
- 2 cups heavy cream
- 1 teaspoon mint extract
- 1-2 drops green food coloring, optional
- 14 oz sweetened condensed milk
- 1 cup coarsely chopped dark chocolate (about one and a half 3.5 oz bars), or chocolate chips
- Place your bowl in the freezer until it is cold.
- Pour the heavy cream into the chilled bowl and add the mint extract and green food coloring, if you are using it. Using a hand mixer (the whisk attachment is recommended) or a hand whisk, whip the cream to soft peaks. Be careful not to over-beat the mixture. You'll know it is done when you turn off the mixer and pull it out of the cream and see a small peak with a curled tip on the end of the whisk or beater attachment.
- Pour the sweetened condensed milk into the whipped cream, and gently fold it in by using a spatula to cut through the middle to the side of the bowl, scooping up some of the mixture, and carefully folding it over to the middle of the bowl onto itself. Continue until it is evenly distributed with only a few small streaks of sweetened condensed milk remaining.
- Then gently fold in the chopped chocolate using the same technique.
- Transfer the ice cream base to a freezer-safe container. Cover with an airtight lid of tightly wrap with plastic wrap and freeze until firm, at least 4-6 hours.
- If it has frozen very solid, you may need to let it sit out at room temperature for several minutes before scooping into a bowl to enjoy.