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homemade no churn mint chocolate chip ice cream in a bowl
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5 from 2 votes

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.
Prep Time10 minutes
Cook Time0 minutes
Freeze6 hours
Total Time6 hours 10 minutes
Course: Dessert
Cuisine: Canadian
Servings: 8
Calories: 457kcal
Author: Jacqueline Piper

Equipment

Ingredients

Instructions

  • 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.)

Notes

Notes – Mini chocolate chips or well-chopped chocolate is best, this freezes solid!
Substitutions – Use food coloring drops or skip it entirely if you want. Use your favorite chocolate. Chopped peppermint chocolates would be delightful.
Storage – Keep in the freezer. Keep a few months in the freezer in an airtight container.

Nutrition

Calories: 457kcal | Carbohydrates: 42g | Protein: 5g | Fat: 31g | Fiber: 1g | Sugar: 35g