Chocolate Chip Mint Ice Cream
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My creamy, scoop-able Chocolate Chip Mint Ice Cream is filled with semi-sweet chocolate chunks and the minty flavor makes this refreshing, hard-to-resist, homemade ice cream a family favorite.
Some people say that summertime is the best time for ice cream, but my Chocolate Chip Mint Ice Cream is perfect year round. Do you really need an excuse to enjoy a refreshing bowl of homemade ice cream?!
If you need more ice cream treats in your life (#LiveYourTruth), try my Banana Split Ice Cream Pie or these Carrot Cake Ice Cream Cookies.
The cooling mint flavor of the peppermint extract is the perfect partner to the chunks of semi-sweet chocolate. The rich flavor of the heavy cream also makes a wonderfully smooth and creamy texture and the sweetened condensed milk acts as a sweetener and softens the ice cream making it so easy to scoop.
I’ve tested and perfected this recipe with both “churn” and “no-churn” options. So either way, when you make a batch of this Chocolate Chip Mint Ice Cream, you won’t want to ever buy store bought again. It’s just so creamy and fresh tasting, I dare you to have just one scoop!
Why This Recipe Works
- There is no cooking required because there are no eggs in my recipe
- It is super easy to make
- You can make it even if you do not have an ice cream maker
- Refreshing and perfectly minty
- The sweetened condensed milk is the key to sweeter, creamier and softer ice cream.
Ingredients
For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Whole milk, cold: If you want a creamier ice cream, make sure you use whole milk for the higher fat content.
- Sweetened condensed milk: I like using sweetened condensed milk as the sweetener of choice because it helps create soft ice cream that’s easy to scoop. It gives the ice cream all the sweetness it needs!
- Heavy cream, cold: Heavy whipping has a fat content of 38% and it makes the creamiest ice cream.
- Salt: Adding salt to the ice cream balances the flavors and brings out the sweetness.
- Pure peppermint extract (not mint extract): Using pure peppermint extract guarantees that you are getting peppermint oil. Artificial or imitation extract is made from a mix of ingredients to resemble the real thing.
- Vanilla extract: Pure Vanilla Extract is the key to adding a depth of flavor.
- Green food coloring: Just a few drops to give the ice cream that light green, minty look. Feel free o omit if preferred.
- Semi sweet chocolate bar, chopped (~¾ cup chopped): I love the texture of the random chunks and flakes of chocolate in this recipe. It adds to the texture and the homemade feel. Feel free to use chocolate chips or morsels if preferred.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
To make WITH an ice cream maker:
- Whisk together the milk and condensed milk in a large bowl.
- Stir in the heavy cream, pinch of salt, peppermint extract, vanilla extract and food coloring
- Pour into bowl of ice cream maker, churn for 20 minutes.
- Add chopped chocolate and churn for a few minutes more.
- Freeze until solid in a 9×5 freezer safe loaf pan.
To make WITHOUT an ice cream maker/NO CHURN method:
- (This method wont use the whole milk)
- Using an electric mixer on high speed, beat heavy cream for 3 minutes or until stiff peaks.
- Whisk together the condensed milk, pinch of salt, food coloring and extract.
- Pour this over the whipped cream, along with chopped chocolate pieces and fold until combined. Don’t use the mixer here, just use a spatula just until no streaks remain.
- Transfer to a 9×5 pan, tap pan to release any air bubbles.
- Cover with plastic wrap and freeze until firm.
Expert Tips and Variations
- I like using peppermint extract instead of mint extract. The pure peppermint gives the ice cream a cooling mint flavor, where mint extract is a mixture of spearmint and peppermint.
- Instead of a semi-sweet chocolate bar, try Andes Creme De Menthe Baking Chips even more of a minty flavor.
- If you are like me, you probably have some Girl Scout Thin Mint Cookies in the Freezer. Chop these up and substitute them for the chocolate chunks at a 1:1 ratio!
- If using the churn method, be sure to pop the ice cream bowl for the ice cream maker in the freezer for at least 24 hours prior to making the ice cream.
- Do not substitute evaporated milk for sweetened condensed milk. It will not turn out properly.
- Careful not to over churn the ice cream. Follow your ice cream makers instructions (~20 minutes), or look for the ice cream to appear like soft serve ice cream.
FAQ
How long can I keep homemade ice cream in the freezer?
Because there are no preservatives, it will last between 1 and 2 weeks in the freezer. Keep it in an air tight container. Anything longer than two weeks it may become grainy and ice crystals may form.
Is there a difference in the texture of the ice cream if I make the “no churn” option?
Yes there is a slight difference but I like both options. The “no churn” recipe makes an ice cream with a velvety texture. The secret to this rich ice cream is to gently fold the sweet evaporated milk into the stiff peaks of the whipped cream. The “churned” recipe makes a smooth and creamy ice cream that has more air in the ice cream since it has been churned. It feels rich and luxurious when you eat it!
Can I substitute evaporated milk for sweetened condensed milk?
No. If you are looking to get the same flavor and texture in your ice cream then I would not recommend it. If you want to use sugar instead of sweetened condensed milk, I would add in about 1/2 cup – 3/4 cup granulated sugar. But I love the results of the smooth texture of using sweetened condensed milk.
Why won’t my homemade ice cream freeze?
Be sure the ice cream base that comes with your ice cream maker has been in the freezer for 24 hours or longer before you begin churning.
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Buy Now → Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Chocolate Chip Mint Ice Cream
Ingredients
- 1 cup whole milk, cold
- 1, 14 oz. can sweetened condensed milk
- 2 cups heavy cream, cold
- 1/8 tsp. salt
- 1 1/2 tsp. pure peppermint extract
- 1/2 tsp. vanilla extract
- 4 drops green food coloring
- 4 oz. semi sweet chocolate bar, chopped
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Whisk together the whole milk and condensed milk in a large bowl until combined.1 cup whole milk, cold, 1, 14 oz. can sweetened condensed milk
- Stir in the heavy cream, pinch of salt, peppermint extract, vanilla extract and food coloring. (If you don't want your ice cream to be green, simply leave the food coloring out. It's totally optional & the flavor will be the same!)2 cups heavy cream, cold, 1/8 tsp. salt, 1 1/2 tsp. pure peppermint extract, 1/2 tsp. vanilla extract, 4 drops green food coloring
- Make sure the ice cream bowl that came with your ice cream maker has been in the freezer for 24 hours. Then pour the mixture into the chilled bowl. Churn for 20 minutes.
- Add the chopped chocolate and churn for ~5 minutes longer. You'll know it's ready when it's thick and creamy!4 oz. semi sweet chocolate bar, chopped
- Transfer the ice cream into a freezer safe 9×5-inch loaf pan or any freezable container. Cover and freeze until solid, anywhere from a few hours up to overnight. Enjoy!
Video
Notes
- Store for 1-2 weeks in the freezer.
- NO CHURN METHOD: (This method wont use the whole milk)
- Video has no churn instructions as well if you want to watch how to make it, too!
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- Using an electric mixer on high speed, beat heavy cream for 3 minutes or until stiff peaks.
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- Whisk together the condensed milk, pinch of salt, food coloring and extract.
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- Pour this over the whipped cream, along with chopped chocolate pieces and fold until combined. Don’t use the mixer here, just use a rubber spatula just until no streaks remain.
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- Transfer to a 9×5 pan, tap pan to release any air bubbles.
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- Cover with plastic wrap and freeze until firm, 4-6 hours or overnight.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
I made the no churn method. It came together SO easily! I had it done and in the freezer in under 10 minutes! The texture is velvety smooth, almost like soft serve. My husband isn’t a big mint fan and he loves this! I added Andes mint chips plus Ghirardelli’s milk chocolate chopped up mixed in! I definitely will be making this again!
It looks perfect and just like ice cream! Yay thank you so much 🙂