No-Churn Chocolate Mint Ice Cream with Chocolate Mint Chips

The first taste of mint chocolate chip ice cream always takes me back to summer nights at my grandparents’ house. After a long day of playing in the sun, nothing tasted better than a scoop (or two!) of that cool, refreshing treat. The creamy sweetness, the bright burst of mint, and those satisfying little shards of chocolate were pure happiness in a bowl. This no-churn version captures all that magic, with an added layer of richness from the chocolate syrup. It’s so easy to make, it’s perfect for those moments when you need a quick and delicious escape.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours 15 minutes (includes freezing time)
• Yields: 1 ½ Quarts
• Serves: 12
• Dietary Type: Vegetarian

Ingredients

• 1 (14 ounce) can sweetened condensed milk
• ½ cup chocolate syrup
• 1 tablespoon vanilla extract
• ½ teaspoon mint extract
• 2 cups heavy whipping cream
• 1 cup mint chocolate chips, chopped (I use Andes chocolate mint candy)

Equipment Needed

• Large bowl
• Electric mixer or whisk
• ½ gallon freezer-safe dish

Instructions

1. In a large bowl, whisk together the sweetened condensed milk, chocolate syrup, vanilla extract, and mint extract until thoroughly blended. Make sure there are no lumps and the mixture is smooth.

2. In a separate large bowl, use an electric mixer or whisk to beat the heavy whipping cream until soft peaks form. Soft peaks mean that when you lift the whisk, the cream forms a peak that gently folds over on itself. Be careful not to overwhip, or the cream will become grainy.

3. Gently fold the whipped cream into the sweetened condensed milk mixture. It’s important to fold gently to maintain the airiness of the whipped cream. Use a spatula and cut down into the mixture, then lift and fold over, rotating the bowl as you go.

4. Once the whipped cream is incorporated, fold in the chopped mint chocolate chips (or Andes candies). Distribute the chips evenly throughout the mixture.

5. Transfer the ice cream mixture to a ½ gallon freezer-safe dish. A loaf pan works well if you don’t have a dedicated ice cream container.

6. Place the dish in the freezer and chill until firm, at least 6 hours. For best results, let it freeze overnight.

Expert Tips & Tricks

• Chill your bowl and beaters: For the best whipped cream, chill your mixing bowl and beaters in the freezer for about 15 minutes before whipping. This helps the cream whip up faster and hold its shape better.
• Don’t overmix: Be careful not to overwhip the cream. Overwhipped cream will become grainy and won’t incorporate smoothly into the other ingredients.
• Add a pinch of salt: A small pinch of salt (about ⅛ teaspoon) can enhance the flavors of the ice cream. Add it to the sweetened condensed milk mixture.
• Get creative with mix-ins: Feel free to experiment with other mix-ins. Crushed Oreos, brownie pieces, or even a swirl of fudge sauce would be delicious additions.
• Room temperature extract: Adding the mint extract to the sweetened condensed milk helps it mix better and spread evenly. Adding a cold extract to cold heavy cream can cause it to seize.

Serving & Storage Suggestions

To serve, let the ice cream sit at room temperature for about 5-10 minutes to soften slightly, making it easier to scoop. Serve in bowls or cones and garnish with extra chocolate chips or a sprig of mint for an elegant touch.

Store leftover ice cream in an airtight container in the freezer. Properly stored, it will last for up to 2-3 weeks. While it can last longer, the texture may become icy over time. Avoid repeated thawing and refreezing, as this will also affect the texture. Do not store at room temperature as the ice cream will melt.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	358.2 kcal	N/A
Calories from Fat	205 g	57%
Total Fat	22.9 g	35%
Saturated Fat	13.9 g	69%
Cholesterol	65.7 mg	21%
Sodium	102.6 mg	4%
Total Carbohydrate	36.2 g	12%
Dietary Fiber	1.2 g	4%
Sugars	30.2 g	120%
Protein	4.6 g	9%

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

• Dairy-Free: While this recipe relies on dairy, you can experiment with using full-fat coconut cream instead of heavy whipping cream. Note that the texture and flavor will be different. Use a dairy-free sweetened condensed milk as well.
• Peppermint Extract: If you prefer a stronger mint flavor, use peppermint extract instead of mint extract. Start with a smaller amount (¼ teaspoon) and adjust to taste.
• Different Chocolate: Use dark chocolate chips, white chocolate chips, or even chopped-up chocolate bars instead of mint chocolate chips. For a richer chocolate flavor, add a tablespoon of unsweetened cocoa powder to the sweetened condensed milk mixture.
• Cookie Crumbles: Fold in some crushed-up chocolate cookies for an even more decadent treat.

FAQs (Frequently Asked Questions)

Q: Why is it called “no-churn” ice cream?
A: Because it doesn’t require an ice cream maker! The combination of sweetened condensed milk and whipped cream creates a creamy base that freezes well without churning.

Q: Can I use low-fat whipped cream?
A: It’s best to use heavy whipping cream for the best texture. Low-fat whipped cream may not whip up as well and could result in a less creamy ice cream.

Q: How do I prevent ice crystals from forming?
A: Make sure to store the ice cream in an airtight container and avoid temperature fluctuations. Press a piece of plastic wrap directly onto the surface of the ice cream before covering it with the lid to help prevent ice crystal formation.

Q: Can I add alcohol to this recipe?
A: Yes, a small amount of alcohol (such as peppermint schnapps or crème de cacao) can be added for extra flavor and to help prevent the ice cream from freezing too hard. Add it to the sweetened condensed milk mixture. Don’t add more than 2 tablespoons.

Q: How long does this ice cream last in the freezer?
A: Properly stored in an airtight container, this ice cream will last for up to 2-3 weeks in the freezer. After that, the texture may start to deteriorate.

Final Thoughts

This No-Churn Chocolate Mint Ice Cream is a simple yet satisfying dessert that’s perfect for any occasion. Whether you’re craving a sweet treat on a hot day or looking for an easy dessert to impress your friends and family, this recipe is sure to deliver. So go ahead, whip up a batch, and enjoy the cool, refreshing taste of homemade ice cream without the fuss of an ice cream maker! We would love to hear your take on this recipe and how it turns out for you! Consider pairing it with some warm chocolate chip cookies or a rich brownie for an even more indulgent experience.