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.
Whip the heavy cream to stiff peaks.
Add the sweetened condensed milk, extract, and food gel. 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 – 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 – Nutritional information is an estimate only, intended for informational purposes, and not to be used as medical or dietary advice. The estimate is based on a nutrition calculator and every recipe will vary slightly depending on the products you use in your home. This estimate is per serving. Your nutrition facts could vary.
Calories: 457kcal | Carbohydrates: 42g | Protein: 5g | Fat: 31g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 80mg | Sodium: 24mg | Potassium: 48mg | Fiber: 1g | Sugar: 35g