Mint Chocolate Chip Ice Cream - No Churn
Mint Chocolate Chip Ice Cream is a delicious minty dessert without all the hassle of a machine. This No Churn ice cream is cool, refreshing, and filled with chocolate chips.
Servings: 12 scoops
Ingredients
- 2 cups heavy cream cold
- 1 14.5 oz sweetened condensed milk
- 1 tsp peppermint extract
- Several drops green food coloring
- 1 cup chocolate chips mini
Instructions
- In a large mixing bowl, whip the cold heavy cream with an electric mixer until stiff peaks form.
- Stir the sweetened condensed milk, peppermint extract, and a few drops of green food coloring into the whipped cream until just mixed through. Add an extra drop or two of food coloring if you’d like a deeper color.
- Fold in the chocolate chips until just combined.
- Remove your loaf pan from the freezer and pour the ice cream mixture into the pan. Return to the freezer and chill for at least 6 hours until firm, or overnight. Scoop and serve, enjoy!
Notes
This recipe makes about 1 1/2 quarts.
Store leftover ice cream in an airtight container in the freezer for up to 4-6 weeks or store in the loaf pan with plastic wrap for up to 1 week.