No churn mint chocolate chip ice cream is a rich and creamy frozen treat. This mint flavored ice cream is filled with chopped dark chocolate and is made with just four ingredients. No ice cream machine required!
In a large bowl, add cold heavy cream. Using a hand mixer or stand mixer with a whisk attachment, whip heavy cream until stiff peaks form. Once you begin to see ripples in the cream from your mixer and it appears to be holding its shape, stop the mixer and pull the whisk out of the bowl. If the tip of the whipped cream holds its shape without drooping, your whipped cream is ready. Take care not to over-mix or your whipped cream will separate.
In a separate bowl, add sweetened condensed milk and mint extract (optionally, add food coloring here for green ice cream). Stir until fully incorporated.
Gently fold whipped cream into condensed milk mixture until just combined. Add chopped dark chocolate and fold to incorporate.
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.
Notes
We used Baker's semi-sweet chocolate, but any chopped chocolate (or mini chocolate chips) work in this recipe.
Homemade ice cream will keep in a tightly sealed container for 1 month or more. Eventually, ice crystals will develop, especially if ice cream is not tightly sealed.
Mint extract can be substituted with vanilla extract to make chocolate chip ice cream. Chocolate can be omitted to make plain mint ice cream.