Nothing beats a scoop of refreshing mint chocolate chip ice cream on a warm afternoon. Whether you’re craving a nostalgic treat, hosting a summer barbecue, or simply want a decadent dessert that feels luxurious but is incredibly easy to make, this homemade mint chocolate chip ice cream recipe delivers unparalleled flavor without the need for an ice cream maker. And the best part? It’s so easy to make, you can whip it up in under 30 minutes (plus chilling time).
Why you’ll love it:
No ice cream maker required – simple, no-brushing method.
Creamy texture infused with natural (not artificial!) mint extract.
The perfect blend of sweet mint and dark chocolate chips.
Customizable: Use vegan cream, sugar-free sweetener, or extra chocolate.
Kids and adults alike will ask for more.
Ingredients: (Serves 6-8)
2 cups (480 ml) heavy whipping cream (chilled).
1 can (14 oz) sweetened condensed milk.
1 1/2 teaspoons pure peppermint extract (not oily-peppermint extract gives the best flavor).
1/4 teaspoon green food coloring (optional, for a classic look).
3/4 cup mini semisweet chocolate chips (or chopped dark chocolate bars).
A pinch of sea salt
Method:
Step 1: Whip the cream.
Use an electric mixer to whip the chilled heavy cream. In a large mixing bowl, whip on medium-high speed for 3 to 5 minutes, or until stiff peaks form. Avoid over-whipping; the mixture should be light and fluffy rather than stiff.
Step 2: Mix the Base
In a separate bowl, gently mix the sweetened condensed milk, peppermint extract, food coloring (if using), and sea salt until well combined. The mixture will turn a lovely pale green.
Step 3: Add the Chocolate
Gently fold the whipped cream into the peppermint mixture using a silicone spatula. The cream should remain frothy, so be careful not to deflate it! Once smooth, add the chocolate chips and stir until evenly distributed.
Step 4: Freeze Firmly
Pour the mixture into a 9×5-inch baking dish or airtight container. Smooth the surface with a spoon. To prevent ice crystals from forming, cover tightly with plastic wrap and press down immediately on the surface. For the perfect texture, freeze for at least six hours or overnight.
Step 5: Serve and Enjoy!
Let your homemade peppermint chocolate chip ice cream sit at room temperature for 5-10 minutes before serving. Garnish with extra chocolate chips or a fresh mint leaf.