Mint Chocolate Chip Ice Cream (No Churn)
An easy, no churn recipe for mint chocolate chip ice cream that's so refreshing and creamy.
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.
Notes
Homemade ice cream is best eaten within about 2 weeks.
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