Mint Chocolate Chip Ice Cream

Homemade mint chocolate chip ice cream is just as good, if not better, than anything you can buy in the store! No ice cream maker needed.

We have a lovely ice cream machine, but as I was preparing to make this mint chocolate chip ice cream I realized I had forgotten to freeze the bowl.

Well, it turned out not to be a problem at all, because this ice cream doesn’t need an ice cream machine. Not even a little bit. The texture is absolutely perfect, rich, creamy and divine.

It’s so simple to make as well with 5 easy ingredients.

You’ll also love our Oreo ice cream, red velvet ice cream and Baileys ice cream.

Ingredients For Homemade Mint Ice Cream

Ingredient Notes

• Heavy cream – creates the rich texture in this ice cream. It’s called thickened cream in Australia. You can also use whipping cream. It just needs to be a very rich, thick cream.
• Sweetened condensed milk – we used one 14 ounce can of sweetened condensed milk.
• Peppermint extract – this flavor extract provides the mint flavor.
• Green food color – is optional. I love this ice cream super green, but you can omit it or use less for a more subtle color.
• Chocolate chips – we used milk chocolate chips. You can use any chocolate chips that you have on hand. Or you can chop up chocolate bars.

How To Make Mint Chocolate Chip Ice Cream

Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

• Add heavy cream to the bowl of your stand mixer and whip it until you have stiff peaks.

• Add sweetened condensed milk, peppermint extract and green food coloring and whip in until thickened.

• Add chocolate chips and fold in.

• Transfer the ice cream mix to a 9×5 loaf pan and smooth it down. Sprinkle a few more chocolate chips on top (optional).
• Cover with foil and freeze.

• Scoop and serve.

Success Tips

Heavy cream must be fridge cold. If your cream is room temperature it may not whip properly. It must be straight from the fridge.

Don’t over-whip the cream. Whip it till it reaches stiff peaks, add the other ingredients and whip again until thickened. But go easy because if you overdo it, it will start turning into butter (as I found out first hand once upon a time).

Storing Instructions

Keep it stored in the freezer and consume within 2 weeks for the best taste and texture.

After 2 weeks ice crystals may start to develop, so it’s best to finish it within 2 weeks. It’s so delicious though you won’t have any problems with that.

More Delicious Ice Cream Recipes

1. Carrot Ice Cream
2. Cotton Candy Ice Cream
3. Biscoff Ice Cream
4. Cookies and Cream Nice Cream
5. Red Velvet Ice Cream
6. Peppermint Ice Cream

Did you make this recipe? Be sure to leave a comment and rating below.