Mint Chocolate Chip Ice Cream

Scoops of mint chip ice cream in a white bowl garnished with fresh mint.

This super creamy Mint Chocolate Chip Ice Cream is filled with the cool and refreshing flavor of mint paired with lots of finely chopped chocolate. This recipe comes together in minutes with only four basic ingredients. No-cook, no-churn, quick and easy!

Course Dessert

Cuisine Dessert

Prep Time 10

Cook Time 0

Total Time 10

Servings (approx ½-cup servings)

Calories 383kcal

Author Allison Mattina

Ingredients

2 cups chilled heavy cream
14 oz can sweetened condensed milk
1 teaspoon pure peppermint extract reduce to ¾ teaspoon for a more mild flavor
1 cup finely chopped chocolate or mini chocolate chips I prefer dark chocolate

Instructions

Using a hand mixer or stand mixer with the whisk attachment, whip heavy cream until stiff peaks form.
In a separate large bowl, combine sweetened condensed milk and peppermint extract. Fold half of the whipped cream into the condensed milk mixture, then fold in the other half. Stir in the chocolate (reserving a tablespoon or two for the top).
Pour the ice cream into a loaf pan and smooth the top. Sprinkle the reserved chocolate on top. Cover and freeze until set, at least 6 hours, preferably overnight.

Notes

Mint chip cookies & cream (optional): Reduce the chocolate to ½ cup and stir 1 cup of crushed Oreo cookies into the ice cream base along with the chocolate.

Storage: This ice cream will keep for about one week if frozen in a loaf pan and tightly covered with plastic wrap (I use two layers). If you’d like to store it for longer than that (up to one month) you will want to store it in a tightly sealed freezer safe storage container.

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