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Mint Chocolate Chip Ice Cream tastes just like the scoop shop, but this no churn version skips the ice cream maker completely. Maddie and Lizzie beg for the bright green swirl with chocolate shavings in every bite, and I love that I can whip it together on a hot summer afternoon with just a handful of ingredients. If you love easy frozen treats, it is right up there with our no churn cookie dough ice cream.
Just whip the cream, fold in sweetened condensed milk, mint, and chocolate shavings, then freeze for the creamiest homemade mint chip.
Mint Chocolate Chip Ice Cream Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 0 minutes
- ⏳ Total Time: 6 hours 15 minutes
- 🍽️ Serving: 6 servings
- ⚡ Calories: 599kcal
- 🌶️ Flavor Profile: Cool, creamy mint studded with chocolate shavings
- ✋ Difficulty: Easy, no ice cream maker, like our no churn chocolate ice cream
Quick Answer
Whip 2 cups of heavy cream to soft-to-medium peaks, then whip in a can of sweetened condensed milk. Add mint extract, a little vanilla, and green food coloring, then fold in shaved chocolate by hand. Spread the mixture into a loaf pan and freeze for at least 6 hours, until firm. You get rich, creamy mint chocolate chip ice cream with no ice cream maker at all.
Jump to:
- Mint Chocolate Chip Ice Cream Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Mint Chocolate Chip Ice Cream
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Mint Chocolate Chip Ice Cream FAQs
- Other Recommended No Churn Ice Cream Recipes
- No Churn Mint Chocolate Chip Ice Cream
Why This Recipe Works
Click to see the technique science
- No ice cream maker needed. This no churn method uses whipped cream and sweetened condensed milk, so all you need is a mixer and a freezer.
- Just six simple ingredients. Cream, condensed milk, chocolate, mint, vanilla, and a little food coloring are all it takes.
- Real shaved chocolate. Thin chocolate curls melt softly in every bite, the way classic mint chip is meant to be, instead of hard frozen chips.
- Creamy, never icy. Sweetened condensed milk keeps the texture smooth and scoopable straight from the freezer.
- You control the mint. Add the extract a little at a time and taste, so it is minty just the way your family likes it.
- That classic scoop-shop look. A touch of green food coloring gives it the bright, nostalgic color everyone recognizes.
Why You’ll Love This Recipe
- It is pure no churn magic, creamy mint ice cream with zero special equipment.
- Shaved chocolate melts into delicate flecks in every bite instead of staying hard like frozen chips.
- It is the easiest summer treat, right alongside our cookies and cream ice cream.
Key Ingredients
Here is what goes into this no churn mint chocolate chip ice cream. Just six easy ingredients.
- Heavy Whipping Cream: whipped to soft peaks, it creates the light, airy base. Use cold, full-fat cream for the best volume.
- Sweetened Condensed Milk: the no churn secret; it sweetens the cream and keeps the ice cream soft and scoopable, never icy.
- Semi-Sweet Chocolate: shave a baking bar into delicate curls with a peeler. Shavings melt into the ice cream far better than chips.
- Mint Extract: the signature flavor. Start with one teaspoon and taste, since brands vary a lot in strength.
- Vanilla Extract: just a splash rounds out the mint with a little warmth.
- Green Gel Food Coloring: gives that classic mint-green color. Gel will not thin out the base the way liquid coloring can.
See recipe card for exact quantities.
Variations and Substitutions
This no churn base is easy to make your own.
- Go peppermint: swap in peppermint extract for a sharper, candy-cane flavor that is great around the holidays.
- Use chips or candy: stir in mini chocolate chips or chopped Andes mints instead of shavings.
- Skip the color: leave out the food coloring for a natural, pale mint chip that tastes exactly the same.
- Add a swirl: ripple in hot fudge or crushed cookies before freezing for extra texture.
- Make a two-scoop bar: serve it with our no churn chocolate ice cream for build-your-own cones.
How to Make Mint Chocolate Chip Ice Cream
- Make the chocolate shavings by running a vegetable peeler along the edge of a semi-sweet baking bar. Set the shavings aside.
- In a large bowl with a hand mixer or a stand mixer, whip the cold heavy cream until soft-to-medium peaks form.
- Whip in the sweetened condensed milk, then the mint extract, vanilla, and green food coloring until evenly tinted. Taste and add more mint if you like.
- Gently fold about half of the chocolate shavings into the green base by hand so they stay in delicate flecks.
- Spread the mixture into a 9×5 loaf pan and scatter the remaining chocolate shavings over the top.
- Cover and freeze for at least 6 hours, or until firm, then let it sit a few minutes before scooping and serving.
Recipe Tips & Tricks
- Use cold cream and a chilled bowl so it whips faster and holds more air for a lighter ice cream.
- Do not overwhip past medium peaks, or the cream can turn grainy and buttery.
- Shave a baking bar instead of using chips; the thin curls melt softly into every bite.
- Add mint gradually; start with one teaspoon and taste, since mint and peppermint extracts vary by brand.
- Use gel food coloring, not liquid, so you get the color without thinning the base.
- Let it soften 5 minutes before scooping for the perfect creamy texture, just like our coconut ice cream.
Serving Ideas and Suggestions
Scoop this mint chocolate chip ice cream into bowls or cones for the ultimate cool-down on a hot day. The bright green color and chocolate flecks look just like the scoop shop.
It is wonderful in a sundae or alongside warm desserts. Set out a scoop with our no churn cookie dough ice cream and rich no churn chocolate ice cream for a build-your-own ice cream bar the kids love.
Drizzle it with hot fudge, pile on whipped cream, or sandwich it between cookies. A batch keeps in the freezer for up to two weeks, just like our creamy coconut ice cream.
Mint Chocolate Chip Ice Cream FAQs
No. This is a no churn recipe, so all you need is a mixer to whip the cream and a freezer. Whipping air into the cream and folding in sweetened condensed milk gives you a smooth, scoopable texture without any churning.
Shaving a baking bar creates thin, delicate curls that melt softly in your mouth, the way classic mint chip is meant to be. Chocolate chips stay hard and waxy when frozen. A vegetable peeler run along the edge of the bar makes quick work of it.
Start with one teaspoon of mint extract, then taste and add more if you want a stronger flavor. Mint and peppermint extracts vary a lot by brand, so add it gradually. Peppermint will give a sharper, candy-cane flavor.
Absolutely. The green color is just for that classic look. Leave it out for a natural, pale mint ice cream that tastes exactly the same. If you do use color, gel food coloring is best because it will not thin the base.
Keep it covered in the loaf pan or an airtight container in the freezer for up to two weeks. Press parchment or plastic wrap onto the surface to prevent ice crystals, and let it sit out about five minutes before scooping.
Icy ice cream usually means the cream was not whipped enough to hold air, or it was stored uncovered. Whip to soft-to-medium peaks, fold gently, and cover the surface tightly. The sweetened condensed milk also helps keep it creamy.
Craving another easy frozen treat? Whip up a batch of our rich no churn chocolate ice cream, no machine required.
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
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These were so much fun to make and tasted delicious.