No-Churn Mint Chocolate Chip Ice Cream
This unbelievably easy mint chocolate chip ice cream only requires a handful of simple ingredients to achieve perfect flavor and texture. No ice cream maker needed!
Servings 6 Cups (12 servings)
Ingredients
- 2 Cups (480ml) heavy whipping cream, cold
- 14 Oz sweetened condensed milk
- 1 tsp peppermint extract
- 2-3 drops green food coloring* (optional)
- 1 Cup (185g) chopped chocolate semi-sweet or dark
Instructions
- Place a large metal or glass bowl into the refrigerator for at least 20 minutes to chill before you get started.
- Add the heavy whipping cream into the chilled bowl, then whip it with a hand mixer on high speed until stiff peaks form, 2-3 minutes. You can alternatively use a stand mixer with the whisk attachment for this part.
- In a separate small bowl, whisk together the sweetened condensed milk, peppermint extract, and green food coloring until combined. Gently fold the sweetened condensed milk mixture into the heavy whipping cream with a rubber spatula, then fold in the chopped chocolate.
- Pour the mint chocolate chip ice cream into a 9x5x3 inch metal loaf pan, cover with aluminum foil, and freeze until solid and scoopable, 5-6 hours.
Notes
*I used AmeriColor Mint Green for the green food coloring.
Storage tips: This mint chocolate chip ice cream is best stored in an airtight container in the freezer. It will last for several months (if you can make it last that long).