Mint chocolate chip was always my go-to at Baskin Robbins growing up, and now I get to share that cool, minty magic with my kids, without an ice cream maker or leaving the house. This no churn mint chip ice cream comes together with just a few pantry staples and a mixer.
Want to change things up? Try our fruity 2-ingredient mango ice cream or go cozy with no churn pumpkin ice cream when fall rolls around.
🍦TL;DR - Why You'll Love No Churn Ice Cream
- No ice cream maker needed, just whip, fold, and freeze.
- Only 5 ingredients that are pantry/fridge staples.
- Cool minty flavor + crunchy chocolate bits = total nostalgia.
- Easy to customize and perfect for kids to help make.
Jump to:
Ingredients
- Heavy whipping cream: Be sure to use heavy cream and not light cream or half and half in order to get a creamy scoopable texture.
- Sweetened condensed milk: Adds sweetness and helps keep the ice cream smooth without churning.
- Mint extract: A little goes a long way.
- Green food coloring: Just for that classic mint chip look, but totally optional.
- Chocolate: Use either mini chips or chop your own for the classic texture for the ice cream shop.
Step by Step Instructions for Mint Chip No Churn Ice Cream
Whip the Cream: In a large bowl, beat the heavy whipping cream until stiff peaks form. This usually takes about 2-3 minutes with an electric mixer on high speed.
Mix condensed milk and mint extract: In a separate bowl, combine the sweetened condensed milk, mint extract, and green food coloring if using. Stir until well blended.
Combine: Gently fold the condensed milk mixture into the whipped cream until fully incorporated. Be careful not to deflate the whipped cream. Then fold the chocolate evenly throughout the mixture.
Freeze: Pour the mixture into a 9x5-inch loaf pan or a freezer-safe container. Smooth the top, cover with plastic wrap or a lid, and freeze for at least 6 hours or until firm.
💡Mixing Tip
Electric mixer: You'll want the power of a hand mixer or stand mixer to whip the cream. Doing it by hand takes forever, and we don't have time for that.
No Churn Ice Cream Making Tips
Here are some tips I've learned while recipe testing for the best results when making, storing and freezing your no churn ice cream.
- Prevent Ice Crystals: Press a piece of plastic wrap directly onto the surface of the ice cream before sealing.
- Label It: Add the date to your container so you remember how long it's been in there. I like to do this with blue painters tape and a sharpie.
- Easy scooping: Let it sit at room temp for 5 minutes before try to scoop. I find this cookie scoop the easiest one to use.
- Container choice: For feeding a family, I like freezing the ice cream in a loaf pan. Alternatively, freezing the ice cream in 4oz portion cups makes for an easy grab and go snack (this also avoids the constant "she got more conversation, cuz everyone gets the same amount")
Variations to Try
- Fresh Mint Option: Steep fresh mint in the cream before whipping for a fresh mint flavor.
- Less Sweet Version: Reduce the amount of sweetened condensed milk and use use dark chocolate as the mix in.
- Change the mix-in: Stir in crushed chocolate sandwich cookies for a twist on cookies and cream ice cream or use Andes Mint Chips for an extra minty dessert.
- Make it Peppermint Ice Cream: Use red food coloring, peppermint extract and chopped up peppermint candies for a festive take.
Serving Suggestions
Mint Chip Ice Cream Sandwiches: Make the ultimate frozen treat by scooping a generous dollop of this mint chocolate chip ice cream between two of my brownie mix cookies. Press gently and freeze wrapped individually until firm.
Mint Chocolate Chip Ice Cream Cake: Turn this no churn mint chip ice cream into a simple frozen cake! Bake a box of devil's food cake mix in two round pans. Once cooled, layer with this ice cream in between and on top. Freeze until firm, then frost with whipped cream or more ice cream.
Mom Hack: Once you've made the base ice cream, divide it into the number of people you are serving. Give each person a container to DIY the flavor and toppings. Just be sure to label the containers to prevent squabbles when its ready!
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📖 Recipe
5 Ingredient Mint Chocolate Chip Ice Cream (No Ice Cream Maker Needed)
Ingredients
- 2 cups Heavy cream
- 1 can Sweetened condensed milk
- ¼ teaspoon Mint extract (a little goes a long way, add more to taste)
- 1 cup Chocolate, chopped or chips
- 4 drops Green Food Coloring (optional)
Instructions
- Whip the Cream: In a large bowl, beat the heavy whipping cream until stiff peaks form. This usually takes about 2-3 minutes with an electric mixer on high speed.
- Mix Condensed Milk and Flavorings: In a separate bowl, combine the sweetened condensed milk, mint extract, and green food coloring if using. Stir until well blended.
- Combine Mixtures: Gently fold the condensed milk mixture into the whipped cream until fully incorporated. Be careful not to deflate the whipped cream.
- Add Chocolate: Fold in the chocolate evenly throughout the mixture.
- Freeze: Pour the mixture into a 9x5-inch loaf pan or a freezer-safe container. Smooth the top, cover with plastic wrap or a lid, and freeze for at least 4 hours or until firm.
Notes
- Prevent Ice Crystals: Press a piece of plastic wrap directly onto the surface of the ice cream before sealing.
- Label It: Add the date to your container so you remember how long it's been in there. I like to do this with blue painters tape and a sharpie.
- Easy scooping: Let it sit at room temp for 5 minutes before scooping.
- Container choice: For feeding a family, I like freezing the ice cream in a loaf pan. Alternatively, I freeze these in 4oz portion cups for an easy grab and go snack (this also avoids the constant "she got more conversation")
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