Mint Chocolate Chip Ice Cream
No ice cream maker required for this no churn Mint Chocolate Chip Ice Cream. It's creamy, with just the right amount of mint. Use Andes mint chips for extra mint flavor, or keep it classic with mini chocolate chips.
Yields 12 (1/2 cup) servings
Ingredients
- 2 cups (473 ml) heavy whipping cream
- 14 oz (396 g) can sweetened condensed milk
- ½ tsp mint or peppermint extract
- 6 drops green food coloring, (optional)
- 1 cup (170 g) Andes mint chocolate baking chips, (or mini chocolate chips, or chopped up chocolate bar)
Instructions
- In the bowl of a stand mixer with the whisk attachment, whip the heavy cream until stiff peaks.
- Pour in the sweetened condensed milk, mint extract, food coloring, and mint chocolate chips.
- Gently fold until just combined. Empty mixture into an 8-cup (2-quart) freezer safe container or large loaf pan. Cover tightly with a lid or plastic wrap to prevent freezer burn.
- Freeze 4-5 hours or until firm. Freezing overnight is recommended. Keep frozen.