Visual learner? Here’s how to make this no-machine needed ice cream from start to finish!
You know Spring is approaching around here when the homemade ice creams start showing up in the freezer in every flavor under the sun.
I purchased myself a fancy lil ice cream maker a couple of years ago, yet I always seem to go for the no-machine-needed recipes. Sure they aren’t as custardy as egg-based ice cream, but man are they convenient and delicious!!
Not mention quick, simple and I don’t have to worry about tempering any eggs or any of that jazz. Plus, it’s so nice to create small batches of flavor combinations for everyone in the family. I’ve had this strawberry ice cream and banana pudding ice cream in heavy rotation this month, so it’s time to switch it up!
Bring on all things mint!
Since St. Patrick Day is approaching, it’s the perfect time to create a batch of Mint Chocolate Chip Ice Cream!! I’m just now really getting into the whole mint chocolate chip flavor. I know, crazy. It’s something how our taste buds change as we get older. Now I love it, and mint chocolate chip is becoming one of my favorite flavors! I think it’s the ice cream’s coldness paired with the mint’s coolness, so refreshing!
I’m on board now, mint chocolate chip fans. I get it. So let’s make us some homemade mint chocolate chip ice cream!
Making this mint chocolate chip ice cream is super easy! Head to the grocery store and snag these ingredients:
- Heavy whipping cream
- Sweetened condensed milk
- Peppermint extract
- Vanilla extract
- Chocolate mint cookies
- Andes creme de menthe chocolate
- Mini semi sweet chocolate chips (optional)
Adding chocolate mint cookies is the BEST in this ice cream! It’s perfect for using up that hoard of Girls Scout Thin Mint cookies that you may or may not have. Hey, no judgment here! By looking at the ingredients list, I bet you can tell this ice cream is full of minty flavor! Yep, we play no games here when packing in the mint chocolate: peppermint extract, chocolate mint cookies, and Andes creme de menthe chocolates! Game time!
This ice cream is so delicious on a warm day (that we’ve been getting plenty of lately) or after a hearty dinner.
Let’s walk through the easy steps of making this Mint Chocolate Chip Ice Cream.
Add the cold heavy whipping cream into a large bowl. Make sure to use heavy whipping cream, no cheating with low-calorie stuff! Whip it on medium speed until it begins to get fluffy. At this point, I turn my mixer to low to prevent over whipping it.
Once the cream is fluffy AND holds stiff peaks, it’s ready. Stop mixing. For the love of God, just stop. And by stiff peaks, I mean, when you lift the beaters out of the cream, the mixture stands nice and perky without slumping down (see the video, for example). If you keep mixing past this point, you’re going to have an entirely different animal, and then you’ll be sad and have to start over!
Fold in the sweetened condensed milk until there are no more streaks. Add in the vanilla extract, peppermint extract, and enough green food coloring to reach your desired mint green shade.
Next, fold in the crushed cookies and chopped mint chocolate.
Pour the mixture into a metal loaf pan lined with parchment paper—sprinkle mini chocolate chips on top. Place a piece of plastic wrap over the top, being sure that it touches the surface, to prevent ice from forming. Freeze for 3-4 hours or overnight.
Tips on Making The Best Mint Chocolate Chip Ice Cream
Can I use mint extract instead of peppermint? Peppermint extract is the best choice here! Mint extracts can sometimes lend a spearmint taste. Ick. Peppermint extract has always resulted in that classic minty cool, perfectly balanced mint flavor.
Can I use half and half or lite sweetened condensed milk? I wouldn’t. We need the fat to create a rich and creamy finished product, especially since we are cheating and not making a typical cooked custard first.
Can I use fresh mint? Ohhh you fancy huh? Yes! In a saucepan bring the heavy cream to a simmer. Throw in the fresh chopped mint leaves. Remove from heat and let steep for for a few hours. You’ll need to chill the heavy whipping cream before whipping though.
Can I use different chocolates/cookies? Of course! My preference is thin mints and Andes. Yum!! You can use any kind of chocolate just make sure you chop it up into small pieces (its OK to leave some pieces a bit larger but the goal is to make most of the chocolate tiny so that it melts on the tongue. Most of the larger pieces will sink to the bottom anyway. Think small! I love how the cookies crumbs leave little specks of chocolate throughout the ice cream! Mint Oreo’s are also great!
Mint Chocolate Chip Ice Cream
- 2 cups cold heavy whipping cream
- 14 oz sweetened condensed milk
- 1 teaspoon peppermint extract (can use more or less)
- ¼-½ teaspoon vanilla extract
- 6-7 drops green food coloring (can add more or less color)
- 1 cup chocolate mint cookies, crushed (see note)
- ½ cup Andes Creme De Menthe Chocolate, finely chopped (see note)
- ¼ cup mini chocolate chips
- Line a 9x5 metal loaf pan with parchment paper. Set aside.
- In a large bowl mix the heavy whipping cream until stiff peaks can be held. (see note)
- Stir in sweetened condensed milk until uniform in color.
- Gently mix in peppermint extract (gradually), vanilla extract and green food coloring. (taste and adjust the peppermint extract if needed)
- Fold in crushed cookies and chopped mint chocolate
- Pour into prepare pan, smooth the top and sprinkle on the mini chocolate chips.
- Place layer of plastic wrap on top of the pan, making sure the plastic wrap touches the surface of the ice cream to prevent ice crystals.
- Freeze for 4 hour or overnight.