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. 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.
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.
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.
