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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

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.

Equipment

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

Find it online: https://www.confettiandbliss.com/mint-chocolate-chip-ice-cream/