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No-Churn Mint Chocolate Chip Ice Cream


  • 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


  • 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.