No-Churn Mint Chocolate Chip Ice Cream
This no-churn mint chocolate chip ice cream is thick and creamy with a refreshing burst of minty flavor and chunks of dark chocolate in every bite. Made with just 5 simple ingredients, a bowl, and a whisk (or mixer), it’s a frosty, sweet treat that anyone can make.
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: No-bake
- Dietary Info: Gluten-free
- Skill Level: Easy
While I have a whole range of no-churn ice cream recipes on the blog now, ranging from cookies and cream ice cream to brownie batter ice cream to red velvet ice cream, this homemade mint chocolate chip ice cream was one of the first no-churn ice cream recipes I ever tried.
To this day, it remains a favorite. There’s nothing quite as refreshing as a sweet, creamy, minty scoop (or two or three) of ice cream on a hot summer day, and this recipe makes it so accessible. It’s naturally gluten-free, with no swaps needed, and it’s a treat the entire family enjoys. I usually find myself whipping this up about once a week in the summer!
Why This Homemade Mint Chocolate Chip Ice Cream Is So Good
- Smooth, creamy, and minty. This no-churn mint chocolate chip ice cream is thick and creamy with the perfect amount of minty flavor. It’s easy to scoop, and no one would guess from the texture that it was made with a bowl and a whisk!
- Beyond easy to make. The great thing about no-churn ice cream is that anyone can make it. There’s no need for an ice cream maker, just a bowl and a whisk or hand-mixer. My preference is to use a hand-mixer with a whisk attachment, but if you don’t have one, you can absolutely make this with just a whisk.
- Only 5 ingredients. This ice cream is made with just 5 ingredients and, technically, one of those is optional! All you really need is heavy cream, mint extract, sweetened condensed milk, and chocolate to make this irresistible ice cream. I love that I can whip it up pretty much any time!
Key Ingredients
Below is a list of the ingredients you’ll need to gather to make this mint chocolate chip ice cream with some important and helpful notes, along with substitutions. Scroll all the way down for the full recipe card with measurements.
- Heavy cream – Heavy cream cannot be substituted for any other dairy, as it needs to whip into stiff peaks to make the ice cream. It’s essential to keep it chilled until you need it.
- 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. It’ll still taste great without it, it just won’t have that signature color.
- Sweetened condensed milk – This is what sweetens the ice cream without adding any sugar, which can be gritty. It also contributes to the thick, creamy texture.
- 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.
🍴 In the Cupcakes & Kale Chips Kitchen…
- Hand Mixer – You can definitely use a whisk, but I speed things up by popping the whisk attachment onto my hand mixer.
- Spatulas – I like to use the large one with the rounded corners for folding the ice cream base together and mixing in the chocolate.
- Loaf Pan – I don’t use any special ice cream containers since the batch fits perfectly into loaf pans I already own, and the ice cream doesn’t stick around more than a few days in my house.
How To Make No-Churn Mint Chocolate Chip Ice Cream
If you have a whisk and a bowl, you can make this no-churn ice cream. It’s so easy! The printable instructions can be found in the recipe card at the end of the post.
- Chill the bowl. Before starting, place a metal bowl in the freezer until cold.
- Whip the heavy cream. Add the heavy cream, mint extract, and food coloring to the chilled bowl. Whip into soft peaks, ideally with the whisk attachment on a hand mixer. It’s ready when there’s a small peak with a curled tip on the end of the whisk when you pull it out. Do not overmix.
- Add the condensed milk. Gently fold in the sweetened condensed milk. Use a spatula to cut through the middle to the side of the bowl, scoop up some of the mixture, and carefully fold it over onto itself.
- Add the chocolate. Once only a few small streaks of sweetened condensed milk remain, repeat the process with the chopped chocolate.
- Freeze. Transfer the ice cream to a freezer-safe container. Tightly wrap with plastic. Freeze for at least 4-6 hours, until solid.
- Enjoy! If it’s frozen completely solid, let it sit out at room temperature for several minutes then scoop and enjoy.
Tips for Making No-Churn Ice Cream
If this mint chocolate chip ice cream recipe is your first time making no-churn ice cream, you’ll want to read through these key points before starting.
- Keep it cold. The colder everything is, the easier it will whip up without over-beating. Besides having well-chilled heavy cream, I recommend putting your bowl in the fridge or freezer for a short time before making the ice cream.
- Fold gently. Folding the sweetened condensed milk and chocolate gently is key to a creamy and airy ice cream base.
- 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.
- Other chocolate options. Mint chocolate chip ice cream is usually made with dark chocolate, but feel free to experiment with milk or white chocolate. I like to use a chopped chocolate bar to get chunks of chocolate throughout, but semi-sweet chocolate chips can be used too. You’ll want about 1 cup of regular chocolate chips or ¾ cup of mini chocolate chips.
- Use the right equipment. I highly recommend a large metal bowl when making no-churn ice cream because it stays colder than a plastic bowl. Using a hand mixer with a whisk attachment also makes the processor much quicker and easier, and while any freezer-safe storage container works, I find these recipes always fit nicely in a 9-inch loaf pan.
Proper Storage
If the container you made this no-churn mint chocolate chip ice cream in doesn’t have a lid, be sure to wrap it tightly with plastic wrap. If you are keeping it for more than a few days, I’d recommend a double layer or adding a layer of aluminum foil, too.
No-churn ice cream is best enjoyed within 2-3 months. Since it contains no preservatives, it does not last as long as store-bought ice cream and is more susceptible to freezer-burn, especially when not covered properly.
More No-Churn Ice Cream Recipes
No-Churn Mint Chocolate Chip Ice Cream
Ingredients
- 2 cups heavy cream
- 1 teaspoon mint extract
- 1-2 drops green food coloring, optional
- 14 ounces sweetened condensed milk
- 1 cup coarsely chopped dark chocolate (about one and a half 3.5 oz bars), or chocolate chips
Instructions
- Place your bowl in the freezer until it is cold.
- Pour the 2 cups heavy cream into the chilled bowl and add the 1 teaspoon mint extract and 1-2 drops 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 14 ounces 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 1 cup coarsely chopped dark 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.
Notes
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THIS IS GREATTT!!!!! 👌
Jokes Aside, This Is The Best Ice Cream Ive Ever Eaten. 🤤
Wonderful