About the Recipe
Indulge your sweet tooth with this incredibly simple, no-churn mint chocolate chip ice cream recipe! No fancy equipment is required—just a mixer and a few minutes of preparation. In no time, you’ll have a freezer full of creamy, refreshing bliss. This invitingly delicious recipe is a breeze to make and naturally gluten-free, so everyone can enjoy a scoop (or two!).
Each bite is a perfect harmony of cool, refreshing mint and rich, dark chocolate chips, all seamlessly folded into a delightfully smooth and airy base. The magic lies in just two key ingredients: heavy whipping cream and sweetened condensed milk. These ingredients transform into a thick, luscious ice cream base without any churning.
Feel free to customize your ice cream by adding extra chocolatey chips or a drop of green food coloring for that classic pastel hue. Simply pour the mixture into a container, freeze overnight, and prepare to be captivated by the simplest homemade ice cream you’ll ever create!
Ingredients
2 cups heavy whipping cream
14 ounces sweetened condensed milk
1 teaspoon vanilla extract
2 teaspoons spirulina or green food coloring
½ teaspoon peppermint extract
Preparation
In the bowl of the stand mixer whip the cream until stiff peaks occur, be careful not to over whip. The cream will be done when you pull the beaters out and the cream stands at attention.
In another large bowl, whisk the vanilla and the peppermint into the sweetened condensed milk. Gently fold in the whipped cream with a spatula, slowly incorporating the two mixtures together so it stays light and aerated.
Stir in the spirulina (or food coloring), if using, until the cream is pale green.
Transfer the mixture to an insulated tub and freeze for 4-6 hours.
Notes