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
- 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
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!
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.