¼teaspoonmint extracta little goes a long way, you can add more to taste if you like
1cupchipswe used andes mint here
Instructions
in the bowl of a stand mixer fitted with a whisk attachment pour in the 2 cups heavy cream.
whisk until stiff peaks form (about 5 minutes, but you'll want to watch it)
gently fold in the sweetened condensed milk, vanilla, mint extract and salt until everything is just combined and smooth (a few lumps here and there is okay), just be gentle you don't want to deflate the whipped cream
if adding mint chips, gently fold those in at the end
transfer to a freezer safe container (I often use a loaf pan lined with plastic wrap) and freeze for at least 4 hours, or overnight.
enjoy!
Notes
If you want to skip the mint extract, here's how: take a handful of fresh mint leaves and put them in a small saucepan on the stove. Add the heavy cream and heat until just before boiling, then turn off the heat. Let mint leaves steep in the cream for 10 minutes. Remove leaves and cool the now minty cream until cold. Then proceed with the recipe as written.