There’s something magical about homemade ice cream, isn’t there? With just a few simple ingredients and no fancy gadgets required, this no-churn mint chocolate chip ice cream brings back childhood memories of summer days spent chasing the ice cream truck. The cool minty freshness paired with rich chocolate chips makes it feel like a sweet escape—almost like a mini-vacation in a bowl.
Steps
- In a large mixing bowl, whip the heavy cream on high speed until stiff peaks form. This will create a fluffy base for the ice cream, mimicking the texture achieved by an ice cream maker.
- In a separate bowl, mix together the sweetened condensed milk, peppermint extract, and green food coloring, if using. Stir in the chopped chocolate pieces to incorporate them evenly throughout the mixture.
- Gently fold the sweetened condensed milk mixture into the whipped cream, being careful not to deflate the cream. Ensure the ingredients are combined well, maintaining a light and airy consistency.
- Transfer the mixture into a 3-quart pan and cover it tightly with plastic wrap. Place the pan in the freezer for at least 6 hours, or preferably overnight, to allow the ice cream to become firm and scoopable.
Ingredients
- 2 cups heavy whipping cream
- 14 oz sweetened condensed milk
- 1 teaspoon peppermint extract
- 3-6 drops green food coloring (optional)
- 1 cup chopped chocolate
Nutritional Values
Calories: 3804kcal | Carbohydrates: 336g | Protein: 48g | Fat: 276g | Saturated Fat: 168g | Cholesterol: 792mg | Sodium: 708mg | Potassium: 2340mg | Fiber: 12g | Sugar: 312g | Vitamin A: 8052IU | Vitamin C: 12mg | Calcium: 1476mg | Iron: 12mg
FAQ
- Can I use half-and-half instead of heavy whipping cream in this recipe?
- No, it’s important to use heavy whipping cream because it needs to be whipped into stiff peaks, which is not possible with half-and-half.
- Why is sweetened condensed milk used instead of regular sugar?
- Sweetened condensed milk provides the necessary sweetness and helps maintain a smooth texture, preventing the ice cream from becoming gritty.
- Is it necessary to add green food coloring to the ice cream?
- Adding green food coloring is optional and only serves to give the ice cream its classic minty green hue, similar to what you might find in stores.
- How long should I freeze the ice cream before serving?
- It is recommended to freeze the ice cream for at least 6 hours, but overnight freezing is preferable for a firmer and more scoopable consistency.
- How long can I store the homemade mint chocolate chip ice cream in the freezer?
- The ice cream can be stored in the freezer for up to 2 weeks when kept in a tightly sealed container.
Tips
- When whipping the heavy cream, ensure you achieve stiff peaks for the best texture. This is crucial since there is no ice cream maker involved, and the whipped cream contributes to the creamy consistency.
- Use peppermint extract instead of mint extract to avoid any spearmint flavors that could make the ice cream taste like toothpaste.
- For a visually appealing presentation, consider adding a few drops of green food coloring to give your ice cream the classic minty hue often seen in store-bought versions.
- Allow the ice cream to freeze overnight for a firmer texture that’s easier to scoop, resembling store-bought ice cream.
Equipment
- Handheld Power Mixer
- 3-Quart Pan (or a specific ice cream container for storage)
