Description
This Mint Chocolate Chip Ice Cream recipe offers a creamy, refreshing treat that’s easy to make at home without an ice cream maker. Featuring a cool peppermint flavor with a touch of green food coloring and mini chocolate chips mixed in, this no-churn ice cream is perfect for a quick and delightful dessert that satisfies your sweet cravings.
Ingredients
Scale
Ice Cream Base
- 2 cups heavy cream (cold)
- 1 14.5 oz can sweetened condensed milk
- 1 tsp peppermint extract
- Several drops green food coloring
Add-Ins
- 1 cup mini chocolate chips
Instructions
- Whip Cream: In a large mixing bowl, use an electric mixer to whip the cold heavy cream until stiff peaks form, creating a light and airy base for your ice cream.
- Mix Flavors: Gently stir the sweetened condensed milk, peppermint extract, and a few drops of green food coloring into the whipped cream until just combined. Add extra drops of food coloring if a deeper green hue is desired.
- Add Chocolate Chips: Carefully fold in the mini chocolate chips, ensuring they are evenly distributed throughout the mixture without deflating it.
- Freeze: Pour the ice cream mixture into a loaf pan that has been pre-cooled in the freezer. Return the pan to the freezer and chill for at least 6 hours or overnight until the ice cream is firm and scoopable. Serve and enjoy!
Notes
- Ensure the heavy cream is very cold to whip properly and achieve stiff peaks.
- Folding in the chocolate chips gently helps maintain the airy texture of the ice cream.
- You can customize the chocolate chips to dark, milk, or even white chocolate based on preference.
- For a stronger mint flavor, increase the peppermint extract slightly, but be cautious as it can become overpowering.
- This ice cream must be stored in the freezer and consumed within 2 weeks for best texture and flavor.