No Churn Mint Chocolate Chip Ice Cream
If you love mint chocolate, today’s no churn ice cream recipe is for you! This Mint Chocolate Chip Ice Cream can be made at home with just an electric mixer – no ice cream machine required!
No Churn Mint Chip Ice Cream Recipe
Hands down, my daughter’s favorite ice cream flavor is Mint Chocolate Chip.
For over a year, it was the only type of ice cream she would even entertain ordering – no matter how colorful or delicious-sounding the other menu options were. This girl knew her order and was sticking with it.
I thought it would be fun for her to get to make her own homemade mint chocolate chip ice cream using my basic no churn ice cream method. This recipe is incredibly easy for kids to help make – you just need a bit of patience with whipping the cream. It will take a full 4-6 minutes for the heavy cream to go from a liquid state to a fluffy, cloud-like state of soft peaks.
Set a timer for the whipping stage to stay encouraged. (Four minutes can feel like forever when you’re holding a mixer or watching one!)
The result of about 10 minutes of effort is a luscious and creamy mint chip ice cream with that classic mix of cooling and sweet chocolate flavor. Use your favorite type of chocolate or a mix of different chocolates to make it truly your own.
You can keep this ice cream in the freezer for up to three months, in a sealed freezer container (this set of freezer containers is a crazy bargain), but I find that the texture can change after a month. (I also find this with store-bought ice creams – I may be too picky.)
The sweetened condensed cream adds sweetness to this recipe as well as making the ice cream harder and adding creaminess. If you don’t enjoy the taste of sweetened condensed cream, you can swap it out for honey or maple syrup – but the ice cream will have a more “icy” texture and be a bit less creamy. I usually only use half a can, but a lot of readers have said that they prefer using a whole can in my no-churn ice cream recipes. You may want to experiment to find your perfect amount.
What kind of mint is used in mint chocolate chip ice cream? Typically, peppermint or spearmint; peppermint has a stronger menthol flavor while spearmint is more delicate. You can use mint extract (as we describe in the recipe below) or use a cup of fresh mint. To use fresh mint, you will need to boil the heavy cream with the mint for a few minutes, strain, and chill completely before proceeding with the recipe.
Looking for More Mint Chocolate Recipes?
- Mint Chocolate Cheesecake Brownies
- Andes Mint Chocolate Cupcakes
- Mint Chocolate Avocado Ice Cream from In the Kids Kitchen
- Mint Chip Layer Cake
Homemade Mint Chocolate Chip Ice Cream Ingredients
- Heavy whipping cream (35%)
- Sweetened condensed milk, to taste
- Mint extract <– can use fresh mint
- Mini Chocolate Chips
- Green food dye, optional
Scroll down to the printable recipe card for full measurements.
Tip: use a mixture of mini chocolate chips, shaved chocolate and chopped chocolate chunks for a gourmet experience.
Kitchen Tools You May Find Helpful
- Loaf pan or freezer container
- Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
- Measuring cups and spoons
- Wooden spoon or spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
- Ice Cream Scoop
How to Make Mint Chip Ice Cream Without a Machine
Whip the whipping cream for 4 minutes until soft peaks form (it will appear fluffy and cloud-like), about 4-6 minutes.
Be careful not to over mix the cream, as that can reverse all of the hard whipping work!
Stir in your sweetened condensed milk, mint extract and green food dye. The sweetened condensed milk adds sweetness but also gives the ice cream a thicker, creamier texture. Taste and adjust.
Stir in the mini chocolate chips, being careful not to overmix the ice cream.
Fold the ice cream mixture into your loaf pan or freezer container.
Freeze for two hours or overnight, until set.
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No Churn Mint Chocolate Chip Ice Cream
A quick and easy recipe for homemade mint chip ice cream. Simple enough for the kids to make - and can be customized with different types of chocolate or food coloring.
Ingredients
- 2 cups Heavy Whipping Cream (35% heavy cream)
- 1-10oz can sweetened, condensed milk, to taste
- 1 teaspoon Mint extract
- 1/2 cup Mini Chocolate Chips, to taste
- Green food dye, optional
Instructions
- Whip the whipping cream for 4 minutes until soft peaks form (it will appear fluffy and cloud-like), about 4-6 minutes.
- Be careful not to over mix the cream, as that can reverse all of the hard whipping work!
- Stir in your sweetened condensed milk, mint extract and green food dye. The sweetened condensed milk adds sweetness but also gives the ice cream a thicker, creamier texture. Taste and adjust.
- Stir in the mini chocolate chips, being careful not to overmix the ice cream.
- Fold the ice cream mixture into your loaf pan or freezer container.
- Freeze for two hours or overnight, until set.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 410Total Fat: 29gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 83mgSodium: 78mgCarbohydrates: 35gFiber: 1gSugar: 34gProtein: 6g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
This easy no churn mint chocolate chip ice cream is the perfect homemade dessert for the mint chocolate lover in your family!
Check out some of our other homemade ice cream recipes:
