Mint Chocolate Chip Ice Cream (No Churn)

Mint Chocolate Chip Ice Cream was always one of my favorite scoops whenever I had a chance to go out for an ice cream cone. 

This mint chocolate chip ice cream brings back the memories of that creamy rich ice cream and the joy of going out for an ice cream treat in the summer after dinner! 

While I've shared almost 20 ice cream recipes here, most of the time the recipes involve unusual flavors and flavor combinations such as cognac, tahini, cookie butter, brown bread (it's kind of like Grape Nuts ice cream), and pumpkin, not flavors that you typically find on the grocery store shelf or at an ice cream parlor. 

Feeling nostalgic, and with a craving for something minty and chocolate-y, I decided I "needed" to make mint chocolate chip ice cream. Just between us, I've been enjoying a bowl every night after dinner. Perfect for hot summer evenings. 

Next up? I'm already thinking about making the pink peppermint ice cream that you only can find around Christmas, the kind with bits of crushed peppermint candies swirled in. I used to love it drizzled with chocolate syrup or sandwiched between chocolate water cookies....

Ingredients in this Mint Chocolate Chip Ice Cream:

Sweetened Condensed Milk: This is a common ingredient in no churn ice cream and substitutes for the custard that you often make when you are using an ice cream machine. 

Cream: You can use regular or heavy whipping cream. Heavy whipping cream has a higher fat content for a richer ice cream, but it doesn't make a huge difference in this recipe. 

Whole Milk: Most no churn ice cream recipes don't include milk but one of the advantages of adding milk to the mixture is that the ice cream will freeze harder and melt more slowly when removed from the fridge, unlike most homemade no churn ice creams. Plus, the taste from the condensed milk is less distinct. 

Salt and Lemon Juice: To enhance the flavor of this ice cream. 

Peppermint Extract: You'll just need a scant 1/4 teaspoon. You can also make your own if you have fresh peppermint by steeping the finely chopped leaves in warm milk and then straining them out. 

Green Food Coloring: This is optional but I like the coolness it evokes. I used a couple of drops of food coloring gel. 

Chocolate Chips or Chopped Chocolate: You can use mini chocolate chips or chop your own chocolate. I chopped standard chocolate chips leftover from other baking projects... the chips left at the bottom of the bag just needing to be used up. I used a combination of semi sweet and milk chocolate. 

Process to Make this No Churn Ice Cream:

First, in a large bowl or eight-cup measuring cup, combine the condensed milk, milk, extract, food coloring, lemon juice, and salt. 

Next, with a hand or stand mixer, beat the heavy cream until you have soft peaks. Then, slowly beat in the condensed milk mixture and then fold in the chocolate. If you are a whiz at hand beating with a whisk, and have a very strong arm, you can beat the cream by hand. 

Finally, transfer the mixture to a container large enough to hold about a quart of ice cream and cover it with plastic wrap pressed against the mixture. Freeze for at least 6 hours, preferably overnight. 

To serve, let the ice cream sit at room temperature for about five minutes before scooping. 

When you return the ice cream to the freezer, be sure to cover it with plastic wrap pressed against the ice cream, even if your container has a lid, to prevent ice crystals from forming. 

Serve this mint ice cream in ice cream cones or in bowls topped with chocolate syrup or hot fudge. It's so nostalgic. I've been known to have three scoops in one sitting. 

I especially love combining this ice cream with a layer of chocolate fudge ice cream, chocolate fudge, and a chocolate pie crust for ice cream pie. Ridiculously good! 

It's Ice Cream Social Time: 

July is National Ice Cream Month. We are celebrating by sharing recipes for ice cream. I'm looking forward to trying them all. Thanks to Jolene's Recipe Journal for organizing our get-together.

Here are everyone's recipes:

• Homemade Orange Sherbet by A Day in the Life on the Farm
• Cherry Pie Mascarpone Ice Cream by A Kitchen Hoor's Adventures
• Homemade Chai Ice Cream by Art of Natural Living
• Mini Ice Cream Cakes by Easy Recipes for One
• Cinnamon Peach Ice Cream with Grape-Nuts by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Mocha Madness Ice Cream by Jolene's Recipe Journal
• Mint Chocolate Chip Ice Cream by Karen's Kitchen Stories
• Ice Cream Sandwich Cake by Our Crafty Mom

Mint Chocolate Chip Ice Cream

Yield: 16

Author: Karen Kerr

Prep time: 30 MinInactive time: 6 HourTotal time: 6 H & 30 M

This Mint Chocolate Chip Ice Cream was always one of my favorite scoops whenever I had a chance to order an ice cream cone. 

Ingredients

• One 14 ounce can of sweetened condensed milk
• 1 cup whole milk
• 1/4 teaspoon peppermint extract
• 2 to 3 drops green food coloring
• 1 tablespoon fresh lemon juice
• Pinch of salt
• 2 cups heavy cream
• 1 cup chopped chocolate or mini chocolate chips

Instructions

1. In a large bowl or 8 cup measuring cup, whisk together the condensed milk, milk, peppermint extract, food coloring, lemon juice, and salt. Set aside.
2. In the bowl of a stand mixer or using a hand mixer and a separate bowl, beat the heavy cream to soft peaks. Turning the mixer to slow, add the condensed milk mixture and mix until incorporated. Fold in the chopped chocolate.
3. Pour the mixture into a one-quart or slightly larger container and cover the mixture with plastic wrap so that there is no air touching the ice cream. Place the container in the freezer and freeze for at least 6 hours.

Nutrition Facts

Calories

247

Fat (grams)

16 g

Sat. Fat (grams)

10 g

Carbs (grams)

23 g

Fiber (grams)

0 g

Net carbs

23 g

Sugar (grams)

22 g

Protein (grams)

4 g

Cholesterol (grams)

46 mg

https://www.karenskitchenstories.com/2025/07/mint-chocolate-chip-ice-cream-no-churn.html

Karen's Kitchen Stories

ice cream, mint

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Created using The Recipes Generator

Recipe adapted from No-Churn Ice Cream: Over 100 Simply Delicious No-Machine Frozen Treats (2015) by Leslie Bilderback.  Her other cookbooks include Mug Cakes, the Spiralized Kitchen, Everything Bread Cookbook, Salt, and The Complete Idiot's Guide to Comfort Food.