This mint chocolate chip ice cream is just as good (or better) than you’ll get from the store. Creamy mint ice cream made without an ice cream maker and stuffed full of chocolate chunks!
Do you guys love mint chocolate desserts as much as I do? I sure hope so because I’ve got this amazing no churn mint chocolate chip ice cream recipe for you today, and I have a couple more amazing mint chocolate desserts headed your way in the next couple days too.
This mint chocolate chip ice cream is made without an ice cream maker, so you can have delicious and creamy homemade ice cream maker even if you don’t have an ice cream maker (or if you forget to put your ice cream bowl in the freezer the night before hand – which is always my problem!)
You only need a few ingredients, and it only takes a few minutes of prep work. The only hard part is you have to be patient while your ice cream freezes for a few hours (I prefer overnight to make it more scoopable like pictured), and then you’re ready to dig in!
This mint chocolate chip ice cream only needs a few ingredients.
What do you need to make no churn mint chocolate chip ice cream?
- heavy whipping cream – you can’t substitute half and half for this one, because you need to be able to whip the cream into stiff peaks – since we won’t be using an ice cream maker
- sweetened condensed milk – instead of adding sugar, this is where you get your sweetness, and keeps it from being gritty
- peppermint extract – I recommend not using mint as it can have spearmint in it as well, and might tastes like toothpaste
- chocolate – I just like using a bar of baking chocolate, and chopping it up into pieces, you could also use mini chocolate chips
- green food coloring – this is optional, but gives the ice cream that light minty green color we are used to seeing at the store, or ice cream shops
How to make No Churn Mint Ice Cream?
In a large bowl whip your heavy cream until stiff peaks start to form (the amount of time that takes will depend on how powerful your mixer, or your arm, is. Basically you’re just making whipped cream here, without adding any sugar or vanilla.
In another bowl combine your sweetened condensed milk, peppermint extract, food coloring (if you’re using it), and chocolate bits. The chocolate bits might sink here, but once they’re folded into the whipped cream it should be okay.
Then pour your sweetened condensed milk mixture into your whipped cream, and gently fold them together till nicely mixed. You want to mix it softly so that the whipped cream stays a bit fluffy.
Pour it all into a 3quart pan and cover the pan tightly with plastic wrap. Place it in the freezer for at least 6 hours, but I like to freeze mine overnight so the ice cream is a bit more frozen, and thicker.
How to store Homemade Mint Ice Cream?
Keep the ice cream covered and stored in the freezer in the original 3 quart container, or a specific ice cream container. The ice cream will last in the freezer for 2 weeks.
Homemade Mint Ice Cream Variations:
- Add chopped up Oreos instead of chocolate for a mint cookies and cream ice cream.
- Skip the green food coloring and chocolate, and add crushed candy cane pieces for a yummy peppermint candy cane ice cream.
Mint chocolate chip ice cream is one of my favorite flavors (though if we are being honest, I might have 10 or so favorites 😉 ) But this homemade mint chocolate chip ice cream does not disappoint.
Even without an ice cream maker, the ice cream is creamy, fresh, minty cool, and full of chunky chocolate pieces. It’s so delicious, and tastes as good as you could buy from the store or your favorite ice cream shop!
I love scooping up a bowl with some hot fudge on top, but it’s delicious on it’s own too.
More mint chocolate desserts:
- Mint Brownies
- Mint Chocolate Chip Cookies
- Mint Chocolate Poke Cake
- Copy Cat Thin Mints
- Mint Oreo Truffles
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No Churn Mint Chocolate Chip Ice Cream
Ingredients
- 2 cups whipping cream
- 14 oz sweetened condensed milk
- 1 tsp peppermint extract
- 3-6 drops green food coloring (optional)
- 1 cup chopped up chocolate
Equipment
- Large Mixing Bowl
Instructions
- In a large mixing bowl, whip the heavy cream over high speed, until you have stiff peaks.
- In another bowl, combine the condensed milk, peppermint extract, and food coloring
- Pour the sweetened condensed milk mixture, and the chopped chocolate over the whipped cream, and fold everything gently together till combined.
- Pour into a 3 QT pan and cover tightly with plastic wrap
- Place in freezer for at least 6 hours, to overnight before serving.
Video
Nutrition
This no churn mint chocolate chip ice cream was first posted on March 2, 2015. The photos and blog text were updated on March 3, 2021.
GET READY TO MAKE THIS AMAZING NO CHURN ICE CREAM WITH THESE GREAT KITCHEN TOOLS:
- Sweetened Condensed Milk
- Mixing Bowls
- Kitchen Aid Mixer
- Handheld Power Mixer
- 9×5 Pan
- Peppermint Extract
- Chocolate Baking Chunks
Kira says
Amazing better than dip n dots definitely will make again
Keralyn says
Amazing texture I will definitely make again
Ami says
When I made this recipe I added less condensed milk, no food colouring and much more peppermint extract (about a tablespoon in the end!) and I poured my mixture into a standard loaf tin. The outcome was amazing! My whole family agreed it was better than store bought. I definitely recommend adding more of the extract because otherwise there is a distinct taste of condensed milk. Otherwise, a great recipe!
Cabosal says
I’ve made this often, always adding more mint extract (1+) and creme de mint liqueur or ice come topppng. Tasting as I go ‘cause we like it really minty. Excellent every time!
Gabrielle says
Hi can I use regular mint extract? I can’t find Peppermint extract
Aimee says
Regular mint extract is usually a combination of peppermint and spearmint. I have seen some ice cream recipes made with it, but I prefer just peppermint because I think the spearmint gives it a bit of a toothpaste flavor. You can try it, but that’s my warning. 😜
Olivia says
I made this … most delicious… I can even say… better
than store bought… for reals 🙂
I try to post a picture but … somehow I just couldn’t
get it to attached 🙁
Aimee says
I’ll have to talk to my developer about adding a picture option. You can add one on Pinterest, or I’d love to see it if you tag me on Instagram or email it to me!
Jen says
Good basic recipe, but I made some adjustments. If you add the chips to the milk mixture, they will sink. I added them to the whipped cream, which helped, but the larger bits still sunk. So, a few hours into freezing, I stirred it up. If you want a less sweet ice cream and/or want to use unrefined sugar, use evaporated milk instead of sweetened condensed milk and add your desired quantity/type of sugar. I added 1/4 cup honey. Ice cream needs salt. I added 1/4 tsp sea salt to the evaporated milk mixture. To make mine green, I made a natural food color from freeze dried spinach powder. It added a hint of green and no spinach taste.
Aimee says
Glad you enjoyed tweaking it to make it your own!
Bonnie says
I see you swapped out the sweetened condensed milk to evaporated milk. Will the evaporated milk whip up like the cream.? Also could a sugar-free sweetener like Splenda work instead of sugar??
Thx for your time
Aimee says
You’d still need the cream, she just subbed the evaporated milk for the condensed milk. I’m not sure how splenda would work, it may be safer to find a different recipe that is specifically sugar free then just add in the mint extract if it’s a vanilla recipe for example
Jen says
For a less sweet version, use evaporated milk (like condensed milk but without the added sugar). With 1/4 cup of honey it was just right. So good!
Ishitta Arun says
Hi so I’ve attempted this yesterday and while I wait for the final results ( the ice cream is in the freezer ) here is something that I feel went a bit wrong for me . I feel that the duration as per the recipe to whip up the cream to stiff peaks is wrongly written ! It does not take 10-15 mins on high to achieve stiff peaks and hence people have been complaining of it churning into butter !
I may have made the same mistake but stopped a little short of complete disaster and soldiered on to finish the recipe . Will share shortly how it went . We have to man the cream and look out to when it starts to become stiff peaks ( say 5-7 mins on high !)
Thank you
Aimee says
You’re right, different mixers take a lot of different times to whip heavy cream, I’ve had some take 5 minutes and some take 15, that’s why it says, or until stiff peaks are formed. We always need to watch what we are making. Hope your ice cream ends up okay!
James A Blake says
I was out of sweetened condensed milk so I used a can of coconut milk and some agave…. mmmmmmm delicious! (skipped the peppermint on this one)
Aimee says
Yum! A coconut version sounds delicious!
Lita Johnson says
This is wonderful! You have done an excellent job explaining the reasons to do the little things I’ve always wondered why. Thank you!
Anna says
Am I suppose to use Heavy whipping cream or just whipping cream? Is there a difference?
Aimee says
Whipping cream has a little less milk fat typically. About 30% where heavy cream has 36% or greater. It may take a bit longer to get whipping cream to get peaks (or wouldn’t hold as long) but you don’t need the peaks to hold so either should work!
Tiffani says
Soooo…I put the heavy whipping cream in the mixer, set it on high and walked away. I guess I was gone too long because when I came back I had butter! Unsalted butter!!! 🤣I’ll go back to the store tomorrow and try again. Thanks for the recipe!
Aimee Berrett says
Haha oops! I’ve made butter that way and its so good, but definitely keep an eye on it for the ice cream 😉
Rosemary says
Unfortunately my cream didn’t whip even though I put the whipping instruments in the freezer but I decided to go ahead with it anyway. My chocolate chips ALL sunk to the bottom before I put it in the freezer and I am now waiting to see if it turns out. Wish me luck because you can’t buy chocolate chips and peppermint extract here in India and the chips and extract we brought from the US are running low. Let’s hope it’s no all a huge waste 🙁
Aimee Berrett says
So sorry Rosemary, since the whipped cream didn’t whip for some reason I can’t make any promises 🙁 Did you use heavy whipping cream? The chocolate chips don’t normally sink to the bottom since the whipped cream being thicker holds them throughout the mixture.
Diana says
Hi Ellen and Aimee, came across this no churn ice cream recipe and thought I’ll give it a try but quick question before I do! When u mentioned add the chocolate chips to the condensed milk, was wondering if it would melt or sink to the bottom?? Any pointers/ tips??
Aimee Berrett says
The chocolate chips won’t melt because the mixture isn’t getting hot or warm at all, they will probably sink to the bottom of the condensed milk mixture some, but when you fold it in with the whipped cream they should get spread throughout. Let me know if you try it!
Mary says
For those who are having a problem with whipped cream breaking down, I chill my glass bowl before mixin. I also chilled my loaf pan as well. I just made this and its freezing, now! Had a taste after I folded together…IT IS DELICIOUS!!
Aimee Berrett says
Great suggestion Mary! Hope you liked it!
Mary Gray says
Absolutely loved it! Big hit with the family!
Aimee Berrett says
So glad you guys all liked it! 😀
Notthegerbil says
I love to make no-churn ice cream, but find it a little sweet. Is there any way to make it (somewhat) less sweet?
Aimee Berrett says
It’s hard because the condensed milk is so sweet. You might be able to try using a lesser amount of it, but I’m not sure how it will hold together.
Theresa says
I too thought it was too sweet. I wonder if using more mint and less vanilla would help?
Aimee Berrett says
Sorry you thought it was too sweet that’s because the no churn recipes use sweetened condensed milk and it is so sweet. I don’t think there are any subs that would give you the same consistency unfortunately. Let me know if you try it with more mint but that wont lower the sweetness level, I think the mint may be overpowering but maybe you will like it?!
Brittany Wrentz says
I had a huge problem with the intense sweetness of condensed milk as well. I doubled everything in my no-churn recipe EXCEPT the condensed milk. It all stays together beautifully and the lesser sweetness is very pleasant.
Marianne Rohde says
I wish it worked for me.
My whipping cream broke down to a watery mess , spraying milk all over me. Used my Braun handheld mixer .
I think I’d rather churn 😣
Aimee Berrett says
So sorry the cream didnt turn into whipping cream for you Marianne, this can happen if the cream hasn’t been kept in the fridge immediately before hand, or if it is over churned it gets waterry before it starts to turn into butter. You can try it with cool whip as well, if you want to give it another try!
Lora Sharpe says
The no churn mint chocolate chip ice cream sounds wonderful and I plan to try it, my hubby loves that flavor. I have an odd question…I love the cute ice cream spoon pictured with the mint chocolate chip ice cream and wonder what brand it is and where I might find them. I love fun things like that for my grandchildren. I hope some day they will appreciate all the fun, quirky things I did for them. 🙂
Aimee Berrett says
The ice cream scoop is the brand farberware. Hope you’ll try the ice cream out though, its delicious 🙂
Sandra says
Mint chocolate chip ice cream is my all time favorite. But I live in the Netherlands and I can not get mint chocolate chip ice cream over here. Tonight I tried this recipe. It all went very wel. the only thing is that my chocolate chips, I them choped up in smaller pieces, sunk to the bottom of the mixture. I think I will trie mixing it up after an hour in the freezer. I can hardly wait to taste my home made mint chocolate chip ice cream tomorrow.
Felicia says
Sounds Great! Would regular chocolate chips work?
Aimee Berrett says
Felicia, I would use mini chocolate chips, or chop your regular chocolate chips up just a little bit because each regular chocolate chip will be a little big in the ice cream 🙂
Karen Shorey says
Hi Aimee, I want to try this. What pan size did you use? 9×9 or 13×9?
Aimee Berrett says
Oh you’re going to love this! I poured it into a 3 quart bread pan, so 9×5. The taller pan works well, but if you want it to harden faster a 9×9 would probably work fine too.