Mint Chocolate Chip Ice Cream

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Mint chocolate chip ice cream is cold and refreshing with a delicious creamy mouthfeel. This no-churn recipe features mint-flavored chocolate chip ice cream with thick swirls of hot fudge topping. A special summer treat.

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No-churn mint chocolate chip ice cream with hot fudge topping swirled over the surface.

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💚 Why We Love This Recipe

  • You don’t need a specialized ice cream machine to make this no-churn ice cream recipe. All you need is a stand mixer with whip attachment, or a mixing bowl and an electric hand mixer or a cordless hand mixer.
  • It’s a simple recipe with minimal ingredients. It’s also customizable. Feel free to adjust the mint flavoring to taste. You can add green food coloring or leave it out. For a super chocolaty experience, you can add more chocolate chunks and/or swirl in more hot fudge topping.
  • Making mint chocolate chip ice cream is a fun summer activity. It’s an ideal recipe to make with kids and teens. The end result is delicious and satisfying. You can even make this dessert in several different flavors.
Mint chocolate chip ice cream served in a dessert cup with a spoon.

🛒 Ingredients

  • Heavy Whipping Cream: Also known as “heavy cream.” It should be very cold – straight from the fridge. If desired, you can substitute with double cream instead. With a higher fat content, the mint chocolate chip cream will be extra rich.
  • Sweetened Condensed Milk: Is the base of our no-churn ice cream. It’s thick, rich and perfectly sweet. Make sure to use sweetened condensed milk, NOT evaporated milk.
  • Pure Mint Extract: It gives our chocolate chip ice cream a delicious minty flavor. But feel free to use peppermint extract instead, if that’s what you have on hand.
  • Pure Vanilla Extract: It balances out the minty taste, and provides this dessert with an old-fashioned ice cream parlor flavor and aroma.
  • Kosher Salt: Enhances the flavor of the other ingredients.
  • Green Gel Food Coloring: This is optional. We use it to give the mint chocolate chip ice cream a traditional light-green color. For the ideal tint, I use AmeriColor’s Mint Green gel food coloring. But feel free to select a green gel food color from Wilton, or your favorite brand.
  • Ghirardelli Semi-Sweet Chocolate Baking Bar: We coarsely chop it and fold it in. I prefer the texture of the small chunks and shavings to that of mini chocolate chips. And another plus: the Ghirardelli chocolate bar is made with higher-quality chocolate than most chocolate chips. But feel free to use chocolate chips if that’s what you have on hand.
  • Hot Fudge Topping: Make sure it’s thick hot fudge topping, not thin chocolate sauce. When swirled over the surface of the mint chocolate chip ice cream, this room-temperature topping adds a thick delicious texture, more chocolaty goodness, and a rich luxurious mouthfeel. At the market, look for it at an end-cap display or aisle near the frozen desserts/ice cream section. Or make it at home from scratch.
Ingredients for no-churn mint chocolate chip ice cream recipe.

📖 Recipe Steps

RECIPE PREP: Chill the bowl of a stand mixer and the whisk attachment in the freezer for 15 minutes. Line a metal 9×5-inch loaf pan with 2 layers of parchment paper. Stick the pan in the freezer to chill for at least 15 minutes.

  1. Pour heavy cream into the chilled bowl of a stand mixer fitted with the whisk attachment. Whip on medium speed for 3 to 4 minutes or until stiff peaks form.
  2. Unhook and remove the bowl from the stand mixer. Pour in the sweetened condensed milk, mint extract, vanilla extract, a pinch of salt, and green food coloring. With a rubber spatula, fold the creamy mixture together until just combined. Do not overmix.
  3. Gently fold in the chopped chocolate.
  4. Transfer half the ice cream base into the prepared loaf pan. Drizzle 1/4 cup hot fudge topping over the surface.
How to make mint chocolate chip ice cream recipe, step by step.
  1. Add remaining ice cream base to the pan. Spread it into an even layer and smooth out the top. Spoon remaining hot fudge topping over the surface in ribbon-like swirls.
  2. Tightly cover the pan in 2 layers of plastic wrap. Freeze the mint chip ice cream for at least 5 hours or overnight until thick and creamy. It should be the consistency of soft-serve ice cream – firm and scoopable.
  3. After it’s frozen, place a layer of parchment in direct contact with the surface of the ice cream to block out air. Then wrap the pan tightly in a double layer of plastic wrap. Store the mint chip ice cream toward the back of the freezer to avoid ice crystal formation.
Homemade mint chip ice cream with hot fudge topping swirled over the surface.

🥄 How to Serve Mint Chocolate Chip Ice Cream

Hot fudge being poured over a serving of mint chocolate chip ice cream.

👩🏻‍🍳 Recipe FAQ

These are the most commonly-asked questions when making no-churn mint chocolate chip ice cream, and the most helpful answers for recipe success.

Difference between mint extract and peppermint extract?

Mint extract is a blend of spearmint and peppermint. It has a subtle, cool minty flavor. Peppermint extract has a strong, robust, and more pronounced flavor due to its higher menthol content.

Difference between hot fudge topping and chocolate sauce?

Hot fudge topping is thick and spoonable. Chocolate sauce has a much thinner consistency. It can be poured onto desserts in a thin stream.

How to prevent ice crystals from forming in no-churn ice cream?

Store-bought ice cream has stabilizing ingredients to help prevent ice crystal formation. To help prevent this in no-churn ice cream, use high-fat whipping cream and condensed milk. Low-fat products increase the chance of ice crystal development. Additionally, avoid temperature fluctuations that can melt small ice crystals and turn them into large ones. Store no-churn ice cream at the back of the freezer.

Spoon in hand, scooping a serving of no-churn mint chip ice cream.

🍨 More No-Churn Ice Cream Recipes

If you love cool refreshing treats like mint chip ice cream, you’ll also love yogurt fruit ice pops and these popular ice cream flavors and recipes.

Hot fudge topping over mint chocolate chip ice cream in a dessert cup with spoon.

Rate This Recipe ⭐️⭐️⭐️⭐️⭐️

Flavor testers rated this the BEST no-churn mint chocolate chip ice cream. They were delighted with the rich creamy texture, and the distinct ice-cream shop flavor and aroma. They couldn’t get enough of the delicious chunks of chocolate, and the thick swirls of hot fudge. They all went back for seconds.

If you agree this recipe’s a keeper, give it a 5-star rating in the comments. Then be a recipe hero. Share it with friends. 📌 Pin it to Pinterest.

Gold Line: Sprinkles of Inspiration | confettiandbliss.com

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Three rounded scoops of mint chocolate chip ice cream in a dessert cup with spoon.

Mint Chocolate Chip Ice Cream


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

  • Author: Denay DeGuzman
  • Total Time: 5 Hours 15 minutes
  • Yield: 6 Cups 1x
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Description

This (no-churn) mint chocolate chip ice cream is a refreshing summer treat. It features a cool minty taste, small chunks of chocolate, and thick swirls of hot fudge topping. So delicious.


Ingredients

Units Scale
  • 2 cups heavy whipping cream, very cold
  • 1 (14-ounce) can sweetened condensed milk – NOT evaporated milk
  • 2 teaspoons pure mint extract, or to taste
  • 1/2 teaspoon pure vanilla extract
  • 1 pinch kosher salt
  • 4 drops green gel food coloring (optional), like AmeriColor mint green
  • 1 (4-ounce) Ghirardelli semi-sweet chocolate baking bar, coarsely chopped
  • 1/2 cup thick hot fudge sauce (room temperature), divided

Instructions

RECIPE PREP: Chill the bowl of a stand mixer and the whisk attachment in the freezer for 15 minutes. Line a metal 9×5-inch loaf pan with 2 layers of parchment paper. Stick the pan in the freezer to chill for at least 15 minutes.

  1. Pour heavy cream into the chilled bowl of a stand mixer fitted with the whisk attachment. Whip on medium speed for 3 to 4 minutes or until stiff peaks form.
  2. Unhook and remove the bowl from the stand mixer. Pour in the sweetened condensed milk, mint extract, vanilla extract, a pinch of salt, and green food coloring. With a rubber spatula, fold the creamy mixture together until just combined. Do not overmix. Gently fold in the chopped chocolate.
  3. Transfer half the ice cream base into the prepared loaf pan. Drizzle 1/4 cup hot fudge topping over the surface.
  4. Add remaining ice cream base to the pan. Spread it into an even layer and smooth out the top. Spoon remaining hot fudge topping over the surface in ribbon-like swirls. 
  5. Tightly cover the pan in 2 layers of plastic wrap. Freeze the mint chip ice cream for at least 5 hours or overnight until thick and creamy, firm and scoopable.

Notes

Storage Tip: Once the ice cream is frozen, unwrap the pan. Add a layer of parchment paper over the ice cream in direct contact with the surface to block out air. Rewrap the pan in a double layer of plastic wrap. Store the ice cream in the back of the freezer to prevent freezer burn and ice crystals from forming.

  • Prep Time: 15 Minutes
  • Freeze Time: 5 Hours
  • Cook Time: 0 Minutes
  • Category: Ice Cream
  • Method: Mixing
  • Cuisine: American
Gold Line: Sprinkles of Inspiration | confettiandbliss.com

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7 Comments

  1. Delicious!
    I made this for my nephews birthday and it was a hit! I would highly recommend!
    PS. I had never made ice cream before, so if you are also a newb, don’t worry, it’s super manageable!