Chocolate Chip Mint Ice Cream – No Machine Recipe

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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!

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 popularity of this flavor has extended beyond ice to many types of treats, like Mint Chocolate Chip Popcorn, Mint Chocolate Chip Fudge, and other mint chocolate chip desserts.

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.

A melting dish of Mint chocolate chip ice cream


  • 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.
measuring cup of heavy cream, can of sweetened condensed milk, bottles of mint extract and green food coloring, chocolate bars with some chopped on a plate, pink spatula, and a whisk attachment

How to Make this Easy Chocolate Chip Mint Ice Cream Recipe

Just a few simple steps, then the hardest part will be waiting for it to freeze!

Make the no-churn ice cream base. 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.

Add the chocolate and freeze. 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

  • Keep it cold. 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.
  • 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.
  • Fold gently. Folding the sweetened condensed milk and chocolate gently is key to a creamy and airy ice cream base.

Here is my folding technique:

  1. Tip the bowl up at an angle.
  2. Turn your spatula sideways and draw it straight through the middle of the bowl.
  3. At the bottom, turn it and scoop up some of the mixture, folding it over the middle.
  4. Repeat until it is well mixed, though it is fine to leave a few small streaks of sweetened condensed milk.
A batch of Mint chocolate chip ice cream in a metal loaf pan with a 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.

Scoopf of green ice cream filled with varying size pieces of chopped chocolate

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…

Make it a Sundae

Slather it with Hot Fudge Sauce, or enjoy a St. Patrick’s Day dessert with Bailey’s Fudge Sauce.

It’s also delicious with Marshmallow Topping.

Have Cake and Ice Cream

Complete someone’s special day by having a scoop with Gluten Free Birthday Cake.

A Flourless Chocolate Cake will up the chocolate factor.

Mint ice cream with chocolate chunks and pieces that was scooped out of a loaf pan into a glass bowl

Things You’ll Need

Brianne Recommends
  • 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.
Mint ice cream with chocolate chunks and pieces that was scooped out of a loaf pan into a glass bowl

No-Churn Mint Chocolate Chip Ice Cream

The easy way to make this favorite frozen dessert is a No-Churn Mint Chocolate Chip Ice Cream recipe. No machine needed and 4 ingredients!
Prep: 10 mins
Freezing time 6 hrs
Total: 6 hrs 10 mins


  • 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.


If tightly covered, the ice cream can be stored in the freezer for up to 2 to 3 months.
Nutrition Facts
No-Churn Mint Chocolate Chip Ice Cream
Amount Per Serving (0.5 cup (approximately))
Calories 331 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 15g75%
Trans Fat 1g
Cholesterol 66mg22%
Sodium 60mg3%
Potassium 257mg7%
Carbohydrates 26g9%
Fiber 2g8%
Sugar 22g24%
Protein 5g10%
Vitamin A 677IU14%
Vitamin C 1mg1%
Calcium 130mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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