No-Churn Chocolate Mint Chocolate Chip Ice Cream

Easy Mint Chocolate Chip Ice Cream
It is great to have an ice cream maker at home if you’re a big ice cream lover. Homemade ice cream, straight out of the machine, is something that is hard to beat with storebought products. It’s also fun because it is so easy to customize the ice cream with your favorite mix-ins, whether you like to add crushed up Oreo cookies or a swirl of caramel sauce. There are some ice cream recipes out there that you can make without an ice cream maker and still get outstanding results. One recipe that comes to mind uses sweetened condensed milk as a base and has whipped heavy cream folded into it, which adds the air that is normally incorporated into ice cream by an ice cream mixer. It’s easy to make, works out extremely well and, of course, uses no special equipment of any kind.

No-Churn Chocolate Mint Chocolate Chip Ice Cream is this type of recipe. It starts out with a mixture of sweetened condensed milk, chocolate sauce, vanilla and peppermint extracts. Heavy cream is beaten to soft peaks and folded into the base. The resulting ice cream has an almost mousse-like consistency that just melts when it hits your tongue. It has a light chocolate flavor with just enough mint added to it. It is light and creamy, and it is never too hard to scoop straight out of the freezer. I have used homemade chocolate sauce when making this ice cream, but it is honestly just as good with a good quality chocolate or chocolate fudge sauce to use as flavoring (because you know you have some for homemade sundaes).

I typically fold small chocolate chips or coarsely chopped dark chocolate into this ice cream before freezing it. If you have mint chocolate baking pieces, which are sometimes available in grocery stores, or chopped mint chocolate bars, they will work even better and get a little more mint into your finished product.

No-Churn Chocolate Mint Chocolate Chip Ice Cream
1 15-oz can sweetened condensed milk
1/2 cup chocolate sauce/syrup
1 tbsp vanilla extract
1/2 tsp peppermint extract
2 cups heavy whipping cream
1 cup chocolate chips or mint chocolate candies, chopped

In a large bowl, whisk together sweetened condensed milk, chocolate syrup, vanilla extract and peppermint extract until smooth and well-combined.
In another large bowl, beat whipping cream to soft peaks. Working in two or three additions, fold the whipped whipping cream into the sweetened condensed milk mixture, making sure the cream is well incorporated. Fold in chocolate chips.
Transfer mixture to a 9×5-inch loaf pan or other freezer-safe dish. Cover with plastic wrap, place in the freezer and chill until firm, at least 2 hours.

Makes about 1 1/2 quarts.

14 comments

  1. I just made some peppermint ice cream BUT I will always make room for more ice cream in my freezer!
    And I just got a bag of mint M&Ms (where have those been all my life??) sooo this is perfect. :)

  2. I love the idea of ice cream without an ice cream maker and this flavor would easily win me over!

  3. I love the thought of making ice cream and not having to use an ice cream maker! Will have to try.

  4. I didnt have sweetened condensed milk but I did have a can of Dulce de Leche. I made this but I didnt use the peppermint or chocolate chips. It was really good. I think I will do this again but use a little less chocolate syrup. It was kinda like a chocolate caramel ice cream. I love that it seems like such a flexible recipe. My kids loved it. Thanks for sharing!

  5. love the idea of ice cream without an ice cream maker

  6. This sounds wonderful, I don’t have an ice cream maker, well I do the old kind. So this is perfect!

  7. Sounds delicious, I just forwarded the link to some people who live “off the grid” without an electric ice cream maker.

  8. I can’t wait to try this with my nieces! I might also try this ice cream in my Peppermint Ice Cream Candy Cane Lane Cake. http://apassionateplate.com/peppermint-ice-cream-candy-cane-lane-cake/

  9. Yummy! I posted a link to this recipe on my blog…thru my pinterest board.
    Thanks!
    Jennifer @ The Craft Barn

  10. Thank you so much for posting this recipe!!! I had no idea you could make decent ice cream without an ice cream maker!

    I was DELIGHTED with this ice cream! I had to make a sweetened condensed milk substitute (1/3 cup + 2 T evaporated milk, 1 cup sugar, 3 T butter in pan until just boiling) and wasn’t up to making chocolate sauce, too, so I just squeezed in a couple Tbsps corn syrup, then added 5 drops of green food coloring for a regular mint n’ chip version. IT WAS HEAVENLY!! The whole family raved. I think I will stop buying ice cream and make this instead, experimenting with adding pureed strawberries, peanut butter swirl, brownie bits etc. I’m excited!

    Thanks again!!

  11. I have made this twice now…love it!!!! Super easy, very tasty!!!

    I use sugar free chocolate syrup to reduce some of the sugar carbs, love that this is so versatile.

    Thanks!

  12. This was absolutely delicious, though I think 2 hours would be very optimistic to have firm ice cream. Ours has been in the freezer for twice that and it’s still pretty runny. Nevertheless, it tastes amazing. Will definitely make this again!

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