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Chocolate Chip Mint Ice Cream

This easy, homemade Chocolate Chip Mint Ice Cream is super creamy, totally indulgent and you can make it with or without an ice cream maker! It's perfectly minty thanks to the peppermint extract and so much better than store-bought ice cream!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Freezer time 8 hours
Total Time 8 hours 35 minutes
Servings 10 servings
Calories 343kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

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 9x5-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!
    • 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 rubber spatula just until no streaks remain.
    • Transfer to a 9x5 pan, tap pan to release any air bubbles.
    • Cover with plastic wrap and freeze until firm, 4-6 hours or overnight. 

Nutrition

Serving: 1serving | Calories: 343kcal | Carbohydrates: 28g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Fiber: 1g | Sugar: 7g | Iron: 1mg