No Churn Mint Chocolate Chip Ice Cream

This no churn mint chocolate chip ice cream is creamy, minty, full of sweet chocolate flakes, and super easy to make at home.

Course Dessert

Cuisine American

Keyword Mint Chocolate Chip Ice Cream

Prep Time 15

Freeze Time 6

Total Time 6 15

Servings servings

Calories 599kcal

Author Dana DeVolk

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.

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.