No Churn Mint Chocolate Chip Ice Cream is a rich, smooth, and creamy frozen treat. This no churn ice cream is filled with chopped dark chocolate and mint flavor. The best part? You only need four ingredients and five minutes of prep time.
Everyone has a favorite ice cream. Frequently topping my list is mint chocolate chip.
That’s why I had to make my own version of no churn mint chocolate chip ice cream. My recipe uses chopped dark chocolate (instead of chips) and no food coloring.
The best part about this recipe is that it only requires four ingredients. I love cooking from scratch because I know exactly what’s in the food I’m enjoying. Isn’t that a great feeling?
If you haven’t yet, you must make a batch of no churn ice cream today. It’s so easy and satisfying to make a whole batch of ice cream in just five minutes. Plus, this ice cream turns out so smooth and creamy, I don’t think I can go back to buying store bought. There’s no comparison!
While this is not the classic way to make ice cream, it is infinitely easier and quicker. Plus, the results are astounding. I didn’t have high hopes the first time I made no churn ice cream.
I assumed it would have a weird consistency, or the flavor wouldn’t taste right. Maybe it would freeze so hard I couldn’t scoop it, or it would be fluffy like whipped cream. None of this was the case! This ice cream turns out rich, creamy, and perfect.
I love using chopped chocolate in this recipe. the slivers blend easily into the ice cream. If you don’t have any on hand, I’d suggest mini chocolate chips instead. If you love no churn ice cream, try my No Churn Double Peanut Butter Ice Cream.
No Churn Mint Chocolate Chip Ice Cream
- 2 cups heavy cream
- 14 ounces sweetened condensed milk
- 1 teaspoon mint extract
- 4 ounces dark chocolate chopped
- In a large bowl, whip heavy cream until stiff peaks are achieved, about 3 minutes.
- In a separate bowl, combine sweetened condensed milk and mint extract. Fold whipped cream into condensed milk until combined. Fold in dark chocolate.
- Pour mixture into a 9x5 loaf pan (or any container that will hold 6 cups). Cover and freeze immediately for 4-5 hours or until firm. Enjoy!