No Churn Mint Chocolate Chip Ice Cream
No churn mint chocolate chip ice cream is the homemade version of the ice cream shop classic. Creamy ice cream, tons of peppermint flavor, and flecks of dark chocolate turn this into a must make for any mint lover!
Prep Time10 minutes mins
Freeze Time6 hours hrs
Total Time6 hours hrs 10 minutes mins
Course: Dessert, Ice Cream
Cuisine: American
Servings: 6
Calories: 540kcal
- 2 cups heavy whipping cream
- 1 14 oz can sweetened condensed milk
- 1/2 tsp peppermint extract
- 2 oz dark chocolate finely chopped
- 5-6 drops green food coloring optional
Add the heavy cream to a large mixing bowl, and using a hand mixer whip it until stiff peaks form.
Pour the condensed milk & extract into the whipped cream, and use a spatula to fold it in until evenly combined.
Add the food coloring, a couple drops at a time (if using), and stirring to completely incorporate until the desired green hue is reached.
Fold in almost all of the chocolate pieces, reserving just a few, until evenly mixed in.
Pour the ice cream mixture into a 9x5" loaf pan, and smooth out evenly. Sprinkle the remaining chocolate pieces out over top.
Freeze for 6 hours, or up to overnight.
- Not all mint chip ice creams are green, so if you'd prefer to leave out the food dye that's totally ok.
- If you're planning to, or need to, freeze the ice cream for more than 6-8 hours, cover it with plastic wrap to prevent freezer burn.
- Don't have dark chocolate? You could sub miniature chocolate chips or even chopped up York Peppermint Patties.
Calories: 540kcal | Carbohydrates: 43g | Protein: 8g | Fat: 38g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Cholesterol: 112mg | Sodium: 107mg | Potassium: 389mg | Fiber: 1g | Sugar: 41g | Vitamin A: 1347IU | Vitamin C: 2mg | Calcium: 247mg | Iron: 1mg