Mint Chocolate Chip Ice Cream | Creamy and minty, this homemade 2-ingredient no-churn ice cream will have you dreaming up new flavors to try. Add mint extract, green food gel, and chocolate chips to the base recipe and make your own mint chip ice cream without an ice cream maker.
I know that in many of my recipe posts, I say that recipes are simple or easy but seriously, that's what I'm all about here on my blog.
I really love when I get to share a recipe for something that looks really special but difficult to make but is actually easy to accomplish like homemade no-churn mint chocolate chip ice cream. Yep, we'll use a shortcut.
You won't need an ice cream machine or any special tool beyond a whisk. I use an electric whisk to make it faster but you can definitely whisk by hand and have success with this recipe.
So obviously, this is not a homemade ice cream recipe that starts off with an egg custard - it's a shortcut recipe but it's still 100% delicious so don't worry.
The best part of this recipe is you don't need many ingredients. The second best part might be that it takes probably only about 10 minutes to mix together? But then there's the waiting... Just try to forget about it for 6 hours, overnight is even better, and then you will be rewarded!
What's your favorite ice cream flavor? Which other flavors would you like me to turn into a recipe? Let me know in the comments!
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- Whipping cream - whipping cream is about a 35% fat cream. It should be labled as whipping cream or have the fat percentage (In Canada and the US).
- A can of sweetened condensed milk - These first two ingredients make up the base of the ice cream.
- Peppermint extract - mine says peppermint/mint extract on it, this obviously gives the flavor
- Mini chocolate chips - you really want to chop these up, roughly is fine, so that you don't bite down on a frozen chocolate chip.
- Green food coloring - I use the the gel kind - just a dab of it to get a pretty, muted mint color. You can leave that out if you want to or try a drop of liquid green food coloring.
There is a video at the top of this post that shows the process as well if you're more visual.
As I said, this is a shortcut no-churn version of ice cream, so there is no need to worry about making a custard and buying an ice cream maker.
To make this recipe you'll start with whisking the heavy cream. You can do this by hand but for speed, you can use an electric mixer. I like my little handheld blender, it only takes a few minutes.
Add the peppermint extract and a small dab of green food gel to the whipping cream and then whip the cream until stiff peaks form. When stiff peaks have formed you can lift the whisk out of the cream, turn it right side up and the whipped cream on the end should stand straight up. If it falls over, you haven't achieved stiff peaks. Keep whipping.
You can skip the green food coloring if you prefer to keep the ice cream white.
Once the cream is whipped add in the sweetened condensed milk and fold together with a spatula. Do this carefully, you don't want to get rid of the air you just whipped into it. Next fold in the chocolate chips. Mini ones would be best here.
I used a 50% dark chocolate chip and chopped them up a bit, but that's still kind of big pieces for ice cream. Don't forget that whatever you add in will freeze solid, so smaller bits are better!
Scoop the mixture into a loaf pan - it's the perfect-sized dish for this recipe. I like to use a non-stick loaf pan.
Cover the ice cream with plastic wrap and press it right onto the surface. The plastic prevents ice crystals from forming on top.
Freeze overnight. You can try it after 6 to 8 hours but I feel like it's too soft at this point and really needs to freeze longer. But once it's ready, scoop it out and enjoy your homemade dessert.
- Try adding in some crushed candy canes for Christmas vibes!
- Make it Mint Cookies and Cream with chopped up Oreo cookies or peppermint patties!
More recipes with mint
- Freeze the ice cream as long as you can wait before serving, it's better when it's more solid and looks just like storebought ice cream, but tastes better in my opinion!
- Press plastic wrap to the surface of the ice cream before freezing, it helps prevent ice crystals from forming on the surface. I still got a few but I was able to just swipe them off. For longer storage, use the plastic wrap and a container with a lid.
No churn ice cream will last months in the freezer. To help keep it fresh, press plastic on the surface and then store it in a shallow, air-tight container with a lid.
No churn ice cream takes about 6 hours to freeze. Overnight is better.
Ice cream is traditionally made with an egg yolk custard and then cooled and poured in an ice cream maker which uses cold temperatures and constant turning to whip the custard into a creamy mixture. No churn ice cream means you skip the custard and use ingredients that will whip up without the heating, cooling, and long slow churning. No churn ice cream can be prepared in 10 minutes and then frozen until ready to eat.
Mint Chocolate Chip Ice Cream
- Add the peppermint extract and food gel to the cream and whip to stiff peaks.
- Add the sweetened condensed milk. Fold or gently whisk to mix. Fold in chocolate chips.
- Scoop mixture in a bread loaf pan. Cover the top with plastic wrap, pressing the wrap to the surface.
- Freeze for 6 hours or overnight. (Overnight is better.)
Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.
This post was originally posted on December 21, 2020. Updated December 19, 2021, to provide clearer recipe information and nutritional information, and a recipe video. The recipe has not changed.
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