Smooth and creamy mint chocolate chip ice cream that doesn’t require an ice cream maker!
With the warmer weather right around the corner, my brain is on over-drive thinking of a bazillion different Summer-y treats to make you guys! Ice cream is always the first thing I reach for on a hot Summer day – or uh, everyday..? – and my ice cream maker basically lives in my freezer because I use it almost daily. {Frozen hot chocolate, anyone?} Up until last year I didn’t even own an ice cream maker. I sure wish I had this recipe back then because it definitely would have come in handy. For those who don’t own one, fear not because I have the perfect recipe for your homemade ice cream needs! No-churn ice cream is pretty much the best thing ever created.
This was the first time I’ve ever made a no-churn ice cream and you better believe it won’t be my last! You guys, I am AMAZED! This ice cream is just as creamy, rich and flavorful as the real stuff, with half of the work! Mint chocolate chip is my absolute favorite flavor well, for anything really, but especially ice cream so I decided it would be my first experiment. I guess I liked it because I’ve made three batches of this stuff in two weeks. #sorrynotsorry
I finely chopped up a dark chocolate bar for my ice cream but you can feel free to use any kind of chocolate you want. I love using dark because it gives it the authentic mint chocolate chip ice cream taste.
There are so many different variations you can create for this recipe. You can totally take the base of this ice cream and incorporate any kind of flavor you want! Switch out the peppermint extract for a different flavored extract and go from there. So fun! My head is spinning thinking of other flavor combinations.
The hardest part is waiting for it to firm up in the freezer. Other than that, it takes about 10 minutes of prep work and in the freezer it goes until ready to be eaten!
No-Churn Mint Chocolate Chip Ice Cream
Ingredients
- 1 14 oz can sweetened condensed milk
- 2 cups heavy cream
- 1 tsp vanilla
- 3/4 + 1/8 tsp peppermint extract
- 3/4 cup chopped dark chocolate or any kind of chocolate you'd like
- green food coloring
Instructions
- In a large bowl, combine sweetened condensed milk, vanilla extract, peppermint extract and green food coloring to desired color until smooth. Set aside.
- In the bowl of your stand mixer fitted with the whisk attachment, whip heavy cream until stiff peaks form. Fold whipped cream into sweetened condensed milk mixture by hand using a rubber spatula until everything is combined. Stir in chopped chocolate. Pour mixture into a freezer-safe container (I like to use a large loaf pan) and cover tightly with a lid or foil and freeze overnight until firm.
- No-Churn Chocolate Chip Mint Ice Cream will stay fresh for up to 6 days stored very tightly in an airtight container in the freezer.
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