An easy, no churn recipe for mint chocolate chip ice cream that’s flecked with chunks of dark chocolate for a cool and creamy summer treat. You don’t need an ice cream maker to make this classic ice cream flavor that’s sure to be a favorite during the hot weather months!
You might also love this mint chocolate chip cake, no churn blueberry swirl ice cream, and no churn roasted strawberry ice cream.
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Why You’ll Love This Ice Cream
Cool and Refreshing. The cool peppermint flavor is so nicely balanced by the sweetness of the ice cream and the bitterness of the dark chocolate for a perfect summer dessert.
Quick and Easy. No churn ice cream is so easy to make! Just 10 minutes, a few ingredients, and few hours to freeze, and you’ll have a delicious cold treat.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Heavy Whipping Cream. Whipped until thick and fluffy, the whipped cream gives homemade no churn ice cream a light, creamy, rich texture.
- Sweetened Condensed Milk. Adds sweetness and makes the ice cream smooth and creamy.
- Peppermint Extract + Vanilla Extract. Be sure to use peppermint extract, not mint extract, as mint extract can taste like spearmint toothpaste. Use a good-quality vanilla extract for the best flavor.
- Food Coloring. The food coloring is optional, but a little minty green color looks so fresh and pretty in mint chocolate chip ice cream.
- Sour Cream. Adds a bit of tangyness to balance the sweetness.
- Dark Chocolate. You can use mini chocolate chips, but I like to chop up a bar of dark chocolate.
Instructions
- Pour the cream, extracts and food coloring into a bowl. Use your electric mixer to whip the cream until soft, fluffy peaks form that hold their shape.
- Add the sweetened condensed milk and sour cream, and whip until smooth and well combined.
- Fold in the chopped chocolate.
- Transfer the ice cream to a lidded ice cream container. Freeze until firm enough to scoop, at least 8-10 hours.
Flavor Variations
- Mint Cookies and Cream Ice Cream. Instead of chopped chocolate, add crushed Oreo cookies.
- Pink Peppermint Ice Cream. Add a few drops of pink gel food coloring and crushed peppermint candies or candy canes.
- Mint Chocolate Swirl Ice Cream. Before freezing the ice cream, swirl in chocolate ganache or fudge sauce.
- Mint Double Chocolate Chip Ice Cream. Add peppermint extract to this no churn chocolate ice cream recipe.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Should I use mint or peppermint extract?
Definitely use peppermint extract, not mint extract. Peppermint extract has a true mint flavor, while mint extract tends to taste like spearmint toothpaste.
Can I use fresh mint leaves instead of extract?
You can make your own homemade mint extract by steeping mint leaves in vodka. Or infuse the cream with mint flavor by steeping the cream with mint leaves overnight, and then straining them out, before making the ice cream.
Should I use chocolate chips or chopped chocolate?
If you use chocolate chips, you should use mini chocolate chips. I prefer to chop a bar of good-quality dark chocolate for a variety of little chunks and shards of chocolate throughout the ice cream.
What kind of green food coloring should I use?
I used mint green gel food coloring.
Can I use less of the sweetened condensed milk for a lower sugar option?
For a less sweet ice cream, substitute evaporated milk for 25-50% of the sweetened condensed milk.
How can I make this into a traditional churned ice cream recipe?
Add peppermint extract and chopped chocolate to my classic vanilla bean ice cream recipe.
How long does homemade ice cream last?
Homemade ice cream is best eaten within 1-2 weeks.
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Mint Chocolate Chip Ice Cream (No Churn)
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer (Stand or Hand-Held)
Ingredients
- 2 cups cold heavy whipping cream
- 1 ½ tsp peppermint extract (NOT mint extract)
- 1 tsp vanilla extract
- 1-2 drops mint green gel food coloring, optional
- 1 can (14 oz) sweetened condensed milk
- ¼ cup full-fat sour cream
- 4 oz good-quality dark chocolate, chopped
Instructions
- Pour the cream, extracts and food coloring into a bowl. Use your electric mixer to whip the cream until soft, fluffy peaks form that hold their shape.
- Add the sweetened condensed milk and sour cream, and whip until smooth and well combined.
- Fold in the chopped chocolate.
- Transfer the ice cream to a lidded ice cream container. Freeze until firm enough to scoop, at least 8-10 hours.
Looks so tempting. Can’t wait to try it ! But I don’t have the mint extract. How many mint leaves need to be steeped in the cream for an optimal flavor and not overpowering?
I’m honestly not sure. I’d probably start with 4-5 leaves, warm the milk briefly (but don’t boil), and then let it steep with the mint leaves for 1-2 hours. I really can’t say how strong the flavor would be at that point.