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No Churn Mint Chocolate Chip Ice Cream

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No churn mint chocolate chip ice cream is an easy, creamy, and delicious treat! Chunks of Andes mint chocolates are folded into a soft and creamy condensed milk based ice cream.

bowl of mint chocolate chip ice cream with spoon

There is nothing better than fresh homemade ice cream, but often making traditional custard based ice cream and tempering eggs just seems so fussy and time consuming. 

No churn ice cream recipes always come to the rescue, offering creamy and delicious tasting ice creams with almost no work. Just blend a combination of heavy whipping cream and sweetened condensed milk with your favorite flavoring to make easy and delicious ice cream!

Other easy no churn ice cream recipes:

spoon with no churn mint ice cream

How to make this no churn ice cream recipe

This recipe is simple and easy to make! For the full set of directions, make sure you scroll down to the recipe card below.

  1. Unwrap each individual Andes chocolates and break them into bits. This will make about ¾ cup of chocolate bits. 
  2. In a medium mixing bowl, combine the peppermint extra with the evaporated milk. Stir together until fully mixed. Set aside. 
  3. In a large mixing bowl, whip the heavy whipping cream. Whip with an electric hand mixer for 3-4 minutes or until the cream is tall and frothy on its own. 
  4. When you’re done whipping the cream, fold in the evaporated milk mixture and stir until ingredients are fully combined and smooth. 
  5. Add 10 drops of green food coloring and mix well. This will give your ice cream a light green coloring that is subtle yet minty-looking. 
  6. Fold in ⅔ of your Andes bits. Stir well. 
  7. Pour ice cream mixture into a 9”x5” loaf pan and place inside the freezer for 1.5-2 hours. 
  8. Remove from the freezer and add in the remaining ⅓ Andes bits. Return to the freezer for the remaining time or overnight. 
  9. When you’re ready to enjoy the ice cream, remove it from the freezer and scoop into a bowl or waffle cone. 

Recipe Note: Feel free to leave the green food coloring out if you want!

mixing no churn ice cream

Recipe Tips

  • If you can find regular mint extract instead of peppermint extract, that will make a huge and awesome flavor difference!
  • The food coloring is not necessary in this recipe (and really I like it best without), but it does give the nice color we are used to.

Storage information

Store this ice cream covered with plastic wrap and a tightly fitting lid inside the deepest part of your freezer for 5-7 days. After that it could start to develop ice crystals.

Homemade ice cream does best when stored in a low flat container like a loaf pan. Press a piece of plastic wrap on the surface so it touches the ice cream to help prevent freezer burn.

Serving Tips

This ice cream is pretty spectacular on its own, but if you want to really make it special, try serving it with:

loaf pan with ice cream and ice cream scoop

Food tastes better when its shared! If you try this recipe, let me know! Leave a comment and rate below!

 

Yield: 8 servings

No Churn Mint Chocolate Chip Ice Cream

bowl of ice cream

No churn mint chocolate chip ice cream is an easy, creamy, and delicious treat! Chunks of Andes mint chocolates are folded into a soft and creamy condensed milk based ice cream.

Prep Time 15 minutes
Chill Time 6 hours
Total Time 6 hours 15 minutes

Ingredients

  • (1) 28 piece box of Andes Mint Chocolates, crushed into bits
  • 2 cups heavy whipping cream
  • 14oz can of condensed milk
  • 1 teaspoon mint extract or peppermint extract
  • 10 drops of green food coloring (optional)

Instructions

  1. Unwrap each individual Andes chocolates and break them into bits. This will make about ¾ cup of chocolate bits.
  2. In a medium mixing bowl, combine the peppermint extra with the evaporated milk. Stir together until fully mixed. Set aside.
  3. In a large mixing bowl, whip the heavy whipping cream with an electric hand mixer for 2-3 minutes or until the cream is tall and frothy on its own. You can also use an electric hand mixer for this as well. See notes below.
  4. When you’re done whipping the cream, fold in the evaporated milk mixture and stir until ingredients are fully combined and smooth.
  5. Add 10 drops of green food coloring and mix well. This will give your ice cream a light green coloring that is subtle yet minty-looking.
  6. Fold in ⅔ of your Andes bits. Stir well.
  7. Pour ice cream mixture into a 9”x5” loaf pan and place inside the freezer for 1.5-2 hours.
  8. Remove from the freezer and add in the remaining ⅓ Andes bits. Return to the freezer for the 4 more hours or overnight.
  9. When you’re ready to enjoy the ice cream, remove it from the freezer and scoop into a bowl or waffle cone.

Notes

Store covered inside the freezer for 5-7 days after preparing.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 515Total Fat: 33gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 94mgSodium: 117mgCarbohydrates: 49gFiber: 0gSugar: 49gProtein: 8g

Nutrition information is an estimate and is provided for informational purposes only. For the most accurate information, please calculate using your specific brands and exact measurements.

Did you make this recipe?

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RK

Thursday 30th of June 2022

Hi, this references Evaporated Milk in the method. Did you mean to say Condensed Milk instead?

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