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!
1teaspoonpure peppermint extractreduce to ¾ teaspoon for a more mild flavor
1cupfinely chopped chocolate or mini chocolate chipsI 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.