No Churn Mint Chocolate Chip Ice Cream

the gingered whisk

“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."

- The Gingered Whisk

Key Ingredient

Andes Mint Chocolates

– (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)

Ingredients

No Churn Mint Chocolate Chip Ice Cream

Yield

8 Servings

Prep Time

15 Minutes

Total Time

6 Hours  15 Minutes

1. Unwrap each individual Andes chocolates and break them into bits. This will make about ¾ cup of chocolate bits.

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2. In a medium mixing bowl, combine the peppermint extra with the evaporated milk. Stir together until fully mixed. Set aside.

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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.

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4. When you’re done whipping the cream, fold in the evaporated milk mixture and stir until ingredients are fully combined and smooth.

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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.

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6. Fold in ⅔ of your Andes bits. Stir well.

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7. Pour ice cream mixture into a 9”x5” loaf pan and place inside the freezer for 1.5-2 hours.

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8. Remove from the freezer and add in the remaining ⅓ Andes bits. Return to the freezer for the 4 more hours or overnight.

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9. When you’re ready to enjoy the ice cream, remove it from the freezer and scoop into a bowl or waffle cone.

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Enjoy!

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