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.
Servings: 8
Calories: 504kcal
Ingredients
- 2 cups Heavy Cream (480ml) Cold
- 14 ounce Can Sweetened Condensed Milk (400g)
- 1 teaspoon Peppermint Extract
- ¼ teaspoon Green Food Color
- 1 ¼ cups Chocolate Chips (218g)
Instructions
- 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 9x5 loaf pan and smooth it down. Sprinkle a few more chocolate chips on top (optional).
- Cover with foil and freeze.
- Scoop and serve.
Notes
- Heavy cream - creates the rich texture in this ice cream. You can also use whipping cream, so long as it’s a thickened cream.
- 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.
- 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.
- Storing: Keep it stored in the freezer and consume within 2 weeks for the best taste and texture.
Nutrition
Serving: 1Serve | Calories: 504kcal | Carbohydrates: 48g | Protein: 7g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 88mg | Sodium: 98mg | Potassium: 241mg | Fiber: 1g | Sugar: 46g | Vitamin A: 1070IU | Vitamin C: 2mg | Calcium: 213mg | Iron: 1mg