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Mint Chocolate Chip Ice Cream scoops up close

Ultimate Mint Chocolate Chip Ice Cream.

Minty. Fabulous. Easy. No Churn Ultimate Mint Chocolate Chip Ice Cream. The summer Quintessential for your freezer!
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Course: Recipes
Cuisine: dessert
Prep Time: 10 minutes
Total Time: 12 hours 10 minutes
Author: dana vento

Equipment

  • Blender, Food Processor, smoothie maker, mixer (any of those)
  • Spatula
  • Ice cream quarts, or pints

Ingredients

  • 2 C Heavy Cream
  • 14 Oz Can of Sweetened Condensed Milk refrigerated for about at least an hour
  • 2 Teaspoons of Peppermint Flavoring or 1.5 Oz of Sugar Free Peppermint syrup optional
  • 1.5 Oz Sugar Free Peppermint Syrup optional
  • 2-3 Tablespoons of Creme De Menthe optional
  • 1/4 c Mint Fudge Flavored Baking Chunks (if you can't find these take Andes Candes Mint Flavor and break them into pieces depending on how big you want your chips
  • 1/4 c More of mint fudge baking chips for topping each container

Instructions

  • Prep your containers or container. Simply place some mint chips in the base of each, just enough to be at the bottom. Reserve some to top each container as well. (noted about abouve1/4 c of chips in reserve)
  • Using a stand mixer, and whisk attachment, place your HEAVY CREAM. CONDENSED MILK, SUGAR FREE PEPPERMINT SYRUP (what I used but you can use EXTRACT from those optoins above) in and mix on high speed for about 3-4 minutes.
    Conversely, I used our Ninja Kitchen Food processor and blended until light and airy (about1-2 minutes of pulses at 15-30 seconds each.)
    I also scraped down the sides as I went along to make sure to incorporate everything.
  • See if peaks can form by using a spatula dipped in the cream and pulling up. (don't worry it will and if it does not whip a bit more)
  • Add green food coloring to the GREEN hue you prefer (optional)
  • Next, creme de menthe (if you are adding it)
  • Fold in mint chocolate chips by hand.
  • Then transfer ice cream mixture to a freezer-safe container ( I suggest a silicone container read post)
  • Again, sprinkle with more chocolate chips and chocolate sauce.
  • Freeze for 6 hours to 24 hours until firm. (the outer areas may firm in 6 hours but the entire portion needs 24 hours)
  • Serve.
  • Keep Frozen if not using for up to six weeks.

Notes

**You can find the flavor syrups (Torani) at the store or HomeGoods and TJMaxx sells them during the holidays and that is when I stock up as well. 
Freeze for at least six hours.
I suggest a silicone container it makes ice cream release easier.
Set on counter for 5 minutes before serving, trust me on this!
Dust the bottom of the serving containers with chocolate sauce and chocolate shred.
Fold in chocolate chips, don't mix.
Use Green food coloring or don't, really only for color.
Creme de menthe amps the flavor, so I suggest it.
Peppermint can be increased or decreased.
Consider a double batch for larger groups.
Tried this recipe?Follow me on Pinterst at @Dana_Vento for more!