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.
1 28 piece box of Andes Mint Chocolates, crushed into bits
2cupsheavy whipping cream
14ozcan of condensed milk
1teaspoonmint extract or peppermint extract
10drops of green food coloringoptional
Instructions
Unwrap each individual Andes chocolates and break them into bits. This will make about ¾ cup of chocolate bits.
In a medium mixing bowl, combine the peppermint extra with the condensed milk. Stir together until fully mixed. Set aside.
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.
When you’re done whipping the cream, fold in the evaporated milk mixture and stir until ingredients are fully combined and smooth.
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.
Fold in ⅔ of your Andes bits. Stir well.
Pour ice cream mixture into a 9”x5” loaf pan and place inside the freezer for 1.5-2 hours.
Remove from the freezer and add in the remaining ⅓ Andes bits. Return to the freezer for the 4 more hours or overnight.
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.