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mint chocolate chip ice cream
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5 from 5 votes

Mint Chocolate Chip Ice Cream

A no-churn, homemade mint chocolate chip ice cream that is packing in the mint chocolate flavor! So rich and creamy!
Course Dessert, ice cream
Cuisine American, southern
Keyword chocolate, chocolate chip, heavy whipping cream, mint
Prep Time 20 minutes
Freeze 4 hours
Servings 6 people


  • 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.



Whipping the heavy whipping cream: Start with you mixer on medium speed and whip until the mixture begins to get fluffy. Once the mixture starts to fluff up, reduce the speed of the mixer and whip just until the mixture holds stiff peaks once when the beaters are lifted up. (see video demonstration if needed)
Chopping the cookies and chocolate: The cookies and chocolate should be chopped small since larger pieces will sink to the bottom. I like to use a mixture of super fine chops and small chops so the ice cream is speckled with bits of cookies and chocolate.