Mint chocolate chip (no-churn) ice cream is the bomb. When making this recipe, I guess you could say I was channeling the Breyers’ Mint Chocolate Chip flavor … cool, crisp mint with dark chocolate sprinkled throughout.
Although the banana split flavor I posted recently may be my all-time favorite, this is a very (very) close second. This mint chocolate chip ice cream is refreshing, not too sweet and the perfect amount of chocolate to fix any craving.
So, with temperatures expected to hit almost 100 degrees in Northern California again today, I thought it’d be appropriate to post this recipe. So, for anyone who may be experiencing this horrendous heat wave … or for anyone who just wants to “sympathize” with those that are … enjoy this perfect cool-down treat.
Ingredients for Mint Chocolate Chip Ice Cream:
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk
- 1 tsp vanilla
- 3 tsp mint extract (not peppermint extract)
- *8oz dark chocolate chips
In a large bowl, whip the heavy cream until stiff peaks form. Then stir in the entire can of sweetened condensed milk. Next add the vanilla, mint and chocolate chips. Mix until well combined. Pour into a freezer safe container and freeze for 4-6 hours, or until solid.
*3 tsp of the mint extract will give you a subtle mint flavor in your ice cream that hits you at the end of your bite. If you want something stronger, add up to 5 tsp. I recommend stirring and tasting after each teaspoon has been added because it can become overwhelmingly strong very quickly.
For more no-churn ice cream flavors, check out our recipe for Banana Split no-churn ice cream. This is the perfect summer ice cream recipe for those who love sundaes, but hate the mess that goes along with making them!