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This mint chocolate chip ice cream is creamy, minty, full of sweet chocolate flakes, and super easy to make at home.
If you know me, you know I love a good no churn ice cream recipe. Today I bring to you my Mint Chocolate Chip Ice Cream!
Making homemade ice cream might sound tricky, but this recipe proves it doesn’t have to be.
In fact, it only takes 15 minutes to whip up before it goes into the freezer. Boom!
That means you can enjoy a serving of food that tastes like it came from one of those premium ice creams at the grocery store!
No need for any of that high fructose corn syrup, artificial color, or mystery ingredients.
And since this is a no churn ice cream recipe, it’s perfect for beginners, kids, or anyone who doesn’t own an ice cream machine.
So bring on your new favorite dessert! This Mint Chocolate Chip Ice Cream is heaven in a bowl!
Some of our other favorite ICE CREAM RECIPES we have on our site include: No Churn Moose Tracks Ice Cream, No Churn Chocolate Chip Cookie Dough Ice Cream, and No Churn Chocolate Ice Cream Recipe.
WHY THIS RECIPE WORKS:
- No Ice Cream Maker Needed: You don’t need to follow a manufacturer’s instructions or freeze a bowl in advance. Just mix and freeze!
- Creamy Ice Cream Texture: Thanks to whipped heavy whipping cream and sweetened condensed milk, you get that rich, velvety feel like real churned ice cream.
- Custom Flavor Control: Want more mint? Less color? Swap in dark chocolate or semi-sweet chocolate chips? You’ve got options.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Heavy whipping cream
- Sweetened condensed milk
- Mint extract
- Vanilla extract
- Green gel food coloring
- Semi-sweet chocolate (for shaving)
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE MINT CHOCOLATE CHIP ICE CREAM:
- FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- CAN I USE CHOCOLATE CHIPS INSTEAD?.
- CAN THIS BE MADE AHEAD?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- No Churn Mint Chocolate Chip Ice Cream
HOW TO MAKE MINT CHOCOLATE CHIP ICE CREAM:
- First, make the chocolate shaving by using a vegetable peeler on a semi-sweet baking bar. It is easiest to do this on the edges of the chocolate bar. Set aside.
- In a large bowl with an electric hand mixer or in the body of a stand mixer with the whisk attachment, whip the cream until soft to medium peaks form.
- Whip in the condensed milk.
- Add the mint extract, vanilla, and food coloring until you reach your desired shade. Taste and add more mint if necessary.
- Fold in half the chocolate shavings by hand
- Add the mixture to a 9×5 baking pan.
- Place in the freezer for at least 6 hours or until frozen solid. Serve immediately.
FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE CHOCOLATE CHIPS INSTEAD?.
Yes! If you don’t want to shave chocolate, semi-sweet chocolate chips or even bittersweet chocolate pieces work great.
Just keep in mind the they’ll be a lot more chunky.
I like shaving the chocolate for the texture of it all.
You can also use chocolate flakes or chop up your favorite chocolate bar.
CAN THIS BE MADE AHEAD?
Totally. What would a good ice cream recipe be if you couldn’t keep in the the freezer for a while?
This mint chocolate ice cream actually tastes even better the next day!
Store it in an airtight container in the freezer and enjoy within 2 weeks for the best texture and taste.
ANY ADDITIONS?
Oh, I could give you even more than these. There are so many options!
- Crushed chocolate sandwich cookies
- A ribbon of chocolate syrup or hot fudge
- Chopped Andes mints
- A sprinkle of sea salt
- Mini marshmallows
- Whipped cream topping
- Chocolate sprinkles
- Crushed peppermint candies
- Coconut flakes
- Natural peppermint flavor oil
ANY SUBSTITUTIONS?
Bring it on! Nothing says you have to stick with the original. I’m always changing things over here.
- Mint extract- Use peppermint extract or natural peppermint flavor for a punchier taste
- Vanilla extract- Try almond extract for a different spin
- Green food coloring- Leave it out for a natural look or use a spinach powder tint
- Chocolate shavings- Use semi-sweet chocolate chips or mini morsels
HOW TO STORE:
ROOM TEMPERATURE: Not recommended.
This mint chip ice cream should stay frozen or it will melt quickly and lose its creamy texture.
REFRIGERATOR: Also not a good option.
It will become soft and melty.
For scooping and saving, keep it in the freezer.
FREEZER: Store in a loaf pan wrapped in plastic wrap or in an airtight container.
Pressing parchment or wax paper against the surface can help reduce ice crystals.
It keeps best for up to 2 weeks.
DANA’S TIPS AND TRICKS:
- Use cold heavy cream straight from the fridge for the best whip.
- Whip to soft-medium peaks—don’t overdo it or it will get too stiff.
- Shave chocolate using a vegetable peeler along the edge of the bar for perfect curls.
- Taste test the base before freezing to check the mint flavor.
- Use gel food coloring instead of liquid so you don’t water down the mix.
- Let the ice cream sit at room temperature for 3–4 minutes before scooping to make it easier to serve.
No churn. No stress. Just homemade mint chocolate chip ice cream waiting for you in the freezer!
This mint chocolate chip ice cream is not only fun to make, but it’s full of good things.
You control what goes in; no soy lecithin, cellulose gum, or strange thickeners like guar gum or sunflower lecithin.
If you like this recipe, you might also like:
Learn more about the author, Dana DeVolk, on our ABOUT ME page!
No Churn Mint Chocolate Chip Ice Cream
Ingredients
- 1/2 cup shaved chocolate
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed milk
- 1 teaspoon mint extract
- 1/2 teaspoon vanilla extract
- green gel food coloring
Instructions
- First, make the chocolate shaving by using a vegetable peeler on a semi-sweet baking bar. It is easiest to do this on the edges of the chocolate bar. Set aside.1/2 cup shaved chocolate
- In a large bowl with an electric hand mixer or in the body of a stand mixer with the whisk attachment, whip the cream until soft to medium peaks form.2 cups heavy whipping cream
- Whip in the condensed milk.14 ounces sweetened condensed milk
- Add the mint extract, vanilla, and food coloring until you reach your desired shade. Taste and add more mint if necessary.1 teaspoon mint extract, 1/2 teaspoon vanilla extract, green gel food coloring
- Fold in half the chocolate shavings by hand
- Add the mixture to a 9×5 baking pan.
- Place in the freezer for at least 6 hours or until frozen solid. Serve immediately.
Notes
- Use cold heavy cream straight from the fridge for the best whip.
- Whip to soft-medium peaks—don’t overdo it or it will get too stiff.
- Shave chocolate using a vegetable peeler along the edge of the bar for perfect curls.
- Taste test the base before freezing to check the mint flavor.
- Use gel food coloring instead of liquid so you don’t water down the mix.
- Let the ice cream sit at room temperature for 3–4 minutes before scooping to make it easier to serve.
Nutrition
Love This Recipe?
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These were so much fun to make and tasted delicious.