Craving a refreshing yet indulgent dessert? Today, I’m sharing a simple, incredibly delicious No-Churn Mint Chocolate Chip Ice Cream recipe! The best part? You don’t even need an ice cream maker. This creamy, minty delight pairs perfectly with rich chocolate chips, offering you that classic flavor combo without any fuss.
The secret to this recipe’s smooth, rich texture lies in its simplicity—just a few ingredients and minimal effort. Whether you’re serving it with your favorite brownies or enjoying a scoop on its own, this homemade mint chocolate chip ice cream will blow your mind!
1. Ingredients List
Before we dive in, let’s gather all the ingredients you’ll need for this recipe. Don’t worry—it’s a short list with easy-to-find items! Here’s what you’ll need:
Ice Cream Ingredients:
- 2 cups cold heavy whipping cream (or 500 ml)
- 1 14-ounce can sweetened condensed milk
- A few drops of green food coloring (optional, but gives that iconic minty green hue!)
- 1 cup mini semi-sweet chocolate chips (feel free to add more for extra chocolatey goodness)
- A few drops of mint or peppermint extract , to taste (start small and adjust based on your preference)
Now that you have everything ready, let’s move on to how to create this mint-chocolatey magic!
2. Preparing the Ice Cream Base
Now that you have all your ingredients ready, it’s time to start creating the base for this No-Churn Mint Chocolate Chip Ice Cream . This is the most critical part—you’ll want to whip your heavy cream just right to ensure your ice cream has that creamy, irresistible texture.
Step 1: Whip the Heavy Whipping Cream
You’ll want to start with cold, heavy whipping cream straight from the fridge. Keeping the cream cold helps it whip up faster and maintain its structure.
- Whip the cream using a stand mixer or hand mixer with a whisk attachment. Start on medium speed and gradually work up to high. Whip until soft peaks form —this means when you lift the whisk, the tip of the peak will fall over but still hold its shape.Tip : Be careful not to over-whip at this stage! Soft peaks are your clue to stop. Over-whipping could lead to separating the fat from the water in the cream, which affects the texture of your ice cream.
Step 2: Add Sweetened Condensed Milk & Food Coloring
Once your cream has reached the soft-peak stage, it’s time to incorporate your other ingredients:
- Add the sweetened condensed milk in a steady stream while continuing to whip the mixture on high speed . This step sweetens and thickens the ice cream base, giving it that luxurious mouthfeel. Continue whipping until the mixture reaches an almost-hard peak stage .Warning : Don’t let the mixture reach fully hard peaks—stop just shy of it to maintain that soft, fluffy texture.
- If you’d like, add a few drops of green food coloring to give the ice cream its characteristic minty hue. This step is optional, but if you love that classic mint chocolate chip look, go ahead and add a little green!
3. Folding in the Mint Extract and Chocolate Chips
Great! Now that your base is creamy and ready, it’s time to infuse that minty flavor and sprinkle in those chocolate chips for the perfect crunch . This step brings all the flavor magic into your ice cream.
Step 3: Add Mint Extract
Once your whipped cream and condensed milk mixture is ready:
- Add a few drops of mint or peppermint extract (start with ¼ teaspoon and adjust based on your taste). Mint extract is stronger than you might think, so be cautious and give it a taste before adding more. It’s easy to add too much!Tip : If you love a more cooling, intense minty flavor, peppermint extract will give you that. For a more subtle approach, mint extract works wonders too!
- Gently fold the mint extract into the whipped cream mixture using a spatula. Use light strokes to avoid deflating the whipped cream. Be sure it’s evenly mixed for that consistent minty flavor.
Step 4: Fold in the Mini Chocolate Chips
Time for the best part—chocolate chips !
- Fold in the mini semi-sweet chocolate chips . The amount is flexible—add 1 cup to start, but feel free to add more if you want extra chocolate in every bite!
- Using the same gentle folding technique, mix the chocolate chips into the whipped cream mixture until they’re evenly distributed.
💡 Pro Tip : Want a smoother chocolate texture? You can melt the chocolate chips and gently swirl them into the ice cream for a cool striped effect!
Now that your mint chocolate chip mixture is ready, all that’s left is to freeze it.
4. Freezing and Serving the Ice Cream
You’re almost there! Now that the mixture is packed with minty goodness and chunks of delicious chocolate chips, it’s time to get it into the freezer. This is where the magic happens—no fancy ice cream maker needed!
Step 5: Transfer to a Freezer-Safe Container
- Line a large loaf pan with parchment paper (this will make scooping easier and prevent sticking). Alternatively, you can use any resealable, freezer-safe plastic container as well.
- Scrape the ice cream mixture into the pan or container. You can use a spatula to ensure it’s spread evenly for a consistent freeze.
- If you want to ensure absolutely no freezer odors or ice crystals, cover the ice cream with plastic wrap , making sure it directly touches the surface of the mixture. This seals in freshness and maintains that creamy texture!
Step 6: Freeze
- Place the pan in the freezer and leave it to freeze for at least 6 to 8 hours . For best results, I recommend letting it set overnight.
- Once the ice cream is firm and scoopable, it’s ready to serve!
Serving Tips
After the ice cream has frozen perfectly, it’s time to scoop and enjoy! Here are a few ways you can serve your No-Churn Mint Chocolate Chip Ice Cream :
- In cones or bowls : The classic choice! Scoop it into a waffle cone or bowl and enjoy!
- With brownies or cookies : Delicious on top of a warm brownie or sandwich it between two cookies for an extra treat.
- As a topping : Add a scoop to pies, cobblers, or cakes to elevate your dessert game.
- With extra toppings : Sprinkle extra chocolate chips or even crushed candies like peppermint for more flair.
Storage Instructions
- Store the ice cream in an airtight container, and it will stay fresh in the freezer for up to 2 weeks .
- If the ice cream hardens a bit too much, let it sit at room temperature for 5-10 minutes before scooping for easier handling.
Conclusion
And there you have it—your very own no-churn mint chocolate chip ice cream without the need for an ice cream maker! This creamy, minty, and chocolate-filled treat is sure to become one of your go-to homemade desserts. It’s perfect for cooling off on a summer day, impressing guests, or just satisfying your sweet tooth whenever the craving strikes.
Enjoy, and happy scooping! 🍦