Mint Chocolate Chip Ice Cream
Make this no-churn mint chocolate chip ice cream before the summer ends! It’s so easy, with no cooking involved and no ice cream maker needed.
I can’t believe summer is almost over! It always goes by way too fast.
My kids go back to school on Tuesday, and I’m so sad about it! It feels like we didn’t do enough fun things together, and I didn’t create enough ice cream recipes!
So today I’m making the most of what’s left by sharing this easy, no-churn mint chocolate chip ice cream.
Lately I’ve been really into making ice cream with the no-churn method. I was snobby about it for a long time, but once I finally gave it a try, there was no denying: it’s WAY easier to make and it tastes every bit as good.
So over the last year or so, I’ve created recipes for vanilla ice cream, strawberry ice cream, and chocolate ice cream. All so yummy!
But lately I’ve really been digging mint chocolate chip. It’s just so refreshing!
I love how airy and creamy this recipe comes out. And the mint flavor is so cool and bracing. Plus it’s got plenty of dark chocolate running all throughout. You definitely need to whip up a batch before the season passes you by!
HOW TO MAKE HOMEMADE MINT CHOCOLATE CHIP ICE CREAM
This is an easy recipe with no eggs, no cooking, and no ice cream maker required!
And it only has a handful of basic ingredients:
- Heavy Whipping Cream
- Sweetened Condensed Milk
- Peppermint Extract
- Salt
- Chocolate
And if you’d like, you can add a drop of green food coloring.
Start by whipping the cream until it can hold stiff peaks.
Then, add in the sweetened condensed milk, peppermint extract, green color (if using), and a pinch of salt to balance the sweetness.
Fold everything together until it’s well combined, and add the chocolate.
I like to use a bar of semi-sweet chocolate. When you chop it, you get all different sized pieces. There are little bitty crumbs that just melt on the tongue, and big, craggy shards you can crunch into. It’s so good this way!
But if you’re really pressed for time, you can use mini chocolate chips instead.
Once the chocolate has been folded in, transfer the mixture to a freezer-friendly container and pop it in the freezer.
It will take around 2 hours to fully freeze to a hard, scoop-able consistency.
IS THIS RECIPE GLUTEN-FREE?
This recipe is 100% gluten-free, so if you or a loved one has a sensitivity, you can serve this up without worrying for a second!
WHY IS MINT CHOCOLATE CHIP ICE CREAM GREEN?
It really doesn’t need to be, but I guess ice cream manufacturers started doing it a long time ago, to signify the green mint leaves that flavor the ice cream.
Nowadays, we’re just so used to seeing it this way.
But if you don’t want to add the food coloring, you can totally leave it out. It will still taste just as delish!
VARIATIONS ON THIS RECIPE
Personally, my favorite way to eat this is just scooped into a bowl, with a little drizzle of hot fudge sauce on top.
- Substitute crushed Oreo cookies to make a mint chocolate cookie ice cream.
- Pour the ice cream base into an Oreo pie crust, then freeze for a mint chocolate chip ice cream pie.
- Add a few scoops into your blender, along with a splash of milk, to make a mint chocolate chip milkshake.
- Bake up a layer of chocolate cake, allow it to cool, then top it with the mint chocolate chip mixture before freezing. Garnish with whipped cream and sprinkles, and you’ve got yourself a mint chocolate chip ice cream cake!
- Sandwich a scoop between two dark chocolate brownie cookies, for a mint chocolate chip ice cream sandwich you’ll never forget!
HOW LONG WILL THIS KEEP?
Cover your ice cream tightly, and it will last in the freezer for at least 2 weeks.
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Mint Chocolate Chip Ice Cream
Ingredients
- 2 cups (473.18 ml) heavy whipping cream
- 14 ounces (396.89 ml) sweetened condensed milk
- 2 1/2 teaspoons peppermint extract
- 1/8 teaspoon kosher salt
- 1 drop kelly green icing color, (optional)
- 4 ounces (113.4 g) semi-sweet chocolate,, finely chopped
Instructions
- Place the cream in a large mixing bowl and whip on medium speed until it holds stiff peaks.
- Fold in the condensed milk, peppermint extract, salt, and icing color, if using.
- Fold in the chopped chocolate, transfer the mixture to a freezer-friendly container, and freeze until hard (about 2 hours).
  This is fantastic! It only took 15 minutes of active time. The texture was perfect, so creamy! And no ice cream maker needed, no ice cream maker to clean up afterwards.  I happened to have mint Oreos the house as well as chocolate chips, so I added both.Â
Now that I know what delicious ice cream this produces, I can’t wait to try other flavors.
   I have seen this method elsewhere on the Internet. I knew if Allie had a recipe for it, it would be a tried and true recipe I could count on.
This recipe shows that it serves 8 people. What is the serving portion? Would that be a half cup per person?
Close! It’s actually a little over 2/3 cup but not quite 3/4 cup.
Delicious! I made this yesterday evening and had it tonight. My hubby said it reminded him of the mint chip homemade ice cream an old school ice cream parlor used to sell when he was a young kid. I had about a half cup and the hubbs devoured the rest. Making this again tonight and hiding it in the freezer with hopes it’ll last! The only substitution I made was using half and half vs. full cream because that’s what I had on hand, but it was still delicious!
Looks tasty!
Going to give it a try. But isn’t whipping cream by hand just another version of churning? Both are used to get air into the cream. But what I like about whipping the cream by hand is you get a minor work out and do not need to spend big $$$ on an ice cream maker.
This looks amazing!!
So happy you like it!