Chocolate Mint Ice Cream (No Churn Recipe)

This chocolate mint ice cream is the perfect blend of sweet chocolate, icy mint, and silky creaminess.  This amazing homemade ice cream, made with NO ice cream maker, is the best dessert ever! 

This Chocolate Mint Ice Cream is such a fun dessert, and SO delicious!  We love homemade frozen desserts, like my Copycat Wendy’s Frosty, and No Churn Bourbon Vanilla Ice Cream.   This is one of my Frozen Dessert recipes you’ll definitely want in your collection!

CHOCOLATE MINT ICE CREAM RECIPE

Fall is officially here, but I think we can still eke out some summer fun; what do you think?  There’s not much that hits the spot on a warm day more than a scoop or two of frosty, sweet ice cream.  Especially when it’s such a fun flavor, like chocolate mint!

I know some people don’t like ice cream during the cooler months, but I’m an ice cream year-round kind of person, so it wouldn’t phase me one bit to make this in January lol. Then again, I’ll also eat a big bowl of soup on a hot July day.

Making homemade ice cream is deceptively simple, and most of the time is spent just waiting for it to chill.  Plus, this mint ice cream recipe doesn’t use an ice cream maker – so you can absolutely make this!

As a bit of an ice cream connoisseur, I can attest that homemade ice cream tastes SOOOO much better than store-bought.  Plus, no preservatives and you can add ANY flavor you want, with as many mix-ins as you want!

HOW TO MAKE NO CHURN MINT ICE CREAM WITH CHOCOLATE

1. Mix condensed milk and mint extract.
2. Whip heavy cream. Beat on MED-HIGH speed until fluffy and stiff peaks form.
3. Combine whipped cream to condensed milk mixture. Fold this together gently with a rubber spatula.
4. Stir in food coloring. As much or as little as you like.
5. Stir in chocolate chips.
6. Melt chocolate and combine with condensed milk. Add 3 Tbsp of the chocolate chips and 1 Tbsp of cream to a microwave safe bowl and melt. Add to condensed milk along with cocoa powder and vanilla extract.  Stir.
7. Whip heavy cream. Beat on MED-HIGH speed until fluffy and stiff peaks form.
8. Combine whipped cream to condensed milk mixture. Fold this together gently with a rubber spatula.
9. Stir in chocolate chips.

1. Randomly spoon the mint ice cream mixture and chocolate ice cream mixture into a 9×13″ metal baking pan.  You may notice the mint mixture is a little thinner in consistency than the chocolate, and that’s normal.
2. Freeze for at least 6 hours. Overnight is best, however.
3. Scoop and serve as desired.

ADDITIONAL PREPARATION TIPS

• OTHER TYPES OF DAIRY – you don’t want to swap out the heavy whipping cream for a lower fat dairy product (like half and half or milk), because it won’t whip up the way the cream does.
• NON-DAIRY ALTERNATIVES – I’ve not tested this recipe using non-dairy versions of heavy whipping cream, so I can’t say for certain if it works or not.  If you try it, I’d love to know how it turns out!
• MELTING – a lot of homemade ice creams, specifically no churn ice creams, melt quicker than commercially prepared ice creams, so be prepared to eat it quickly once you scoop it.

VARIATIONS OF THIS RECIPE

• NON-MIXED – you don’t have to combine the two types of ice cream if you don’t want to.  Just freeze them separately and enjoy them how you want them.
• NO FOOD COLORING – the food coloring is optional in this recipe, as it doesn’t change the flavor, just the look.  So if you’d prefer not to use it, you don’t have to 🙂
• ANDES MINTS – for an extra boost of mint, try swapping part (or all) of the chocolate chips for chopped Andes mints.
• DARK CHOCOLATE – feel free to use a bittersweet dark chocolate chip variety if you like that flavor.
• PLAIN MINT CHOCOLATE CHIP – if you don’t want the mixed version, you could make double the amount of the mint ice cream and stir in 1 cup mini chocolate chips and 1/3 cup shaved chocolate (for those tiny little flecks).

MAKING CHOCOLATE MINT ICE CREAM AHEAD OF TIME

The great thing about making homemade ice cream is that you HAVE to make it ahead of time!  It needs at least 6 hours to chill, but you can make it up to a week ahead of time.

However, since homemade ice creams don’t contain the preservatives that some commercial ice creams have, so the texture will degrade after 2-3 weeks.

STORAGE

Ice cream should be stored in an airtight container in the freezer and consumed within 2-3 weeks for best texture.

Once you’ve frozen the ice cream in the baking pan, for longer storage, I recommended transferring it to a container meant for freezing.  I’ve linked to one below.

SPECIAL EQUIPMENT FOR THIS RECIPE

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• Hand Mixer – this model is a true workhorse in my kitchen!
• 9×13″ Pan – I use this pan for casseroles and other recipes, but it works really well to freeze this ice cream!
• Ice Cream Scoop – great for not only ice cream, also for cupcake/muffin batter, cookies, or big meatballs!
• Ice Cream Storage – after the ice cream is frozen, this container is great to store the ice cream in!

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Chocolate Mint Ice Cream

5 from 8 votes

Author: The Chunky Chef

Prep Time: 20 minutes minutes

Freezing Time: 6 hours hours

Total Time: 6 hours hours 20 minutes minutes

Calories: 604

Servings: 12 servings

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This chocolate mint ice cream is the perfect blend of sweet chocolate, icy mint, and silky creaminess. 

Ingredients

MINT ICE CREAM

• ▢ 14 oz can sweetened condensed milk
• ▢ 2 cups heavy whipping cream
• ▢ 1 tsp mint extract
• ▢ 1/2 cup mini semi-sweet chocolate chips

CHOCOLATE ICE CREAM

• ▢ 14 oz can sweetened condensed milk
• ▢ 2 cups heavy whipping cream, divided
• ▢ 1/2 cup mini semi-sweet chocolate chips, divided
• ▢ 2 Tbsp unsweetened cocoa powder
• ▢ 1 tsp vanilla extract

Instructions

MAKE MINT ICE CREAM

• In a large mixing bowl, add the sweetened condensed milk and mint extract. Stir to combine.
• In a separate mixing bowl, add heavy whipping cream and beat on MED-HIGH speed until light and fluffy, and stiff peaks form.
• Add the whipped cream to the condensed milk and gently fold together.  Add 10-12 drops of green food coloring (or as much or as little as you like) and continue to fold until the food coloring is mixed in. 
• Stir in chocolate chips. Set bowl in the refrigerator while you make the chocolate ice cream.

MAKE CHOCOLATE ICE CREAM

• Place 3 Tbsp of the mini chocolate chips and 1 Tbsp of the whipped cream in a microwave safe bowl and heat on 10 second bursts until melted and smooth when stirred.
• In a large mixing bowl, add the sweetened condensed milk, melted chocolate, cocoa powder and vanilla extract. Stir to combine.
• In a separate mixing bowl, add remaining heavy whipping cream and beat on MED-HIGH speed until light and fluffy, and stiff peaks form.
• Add the whipped cream to the condensed milk and gently fold together.  Stir in remaining chocolate chips.

COMBINE AND FREEZE

• Randomly scoop or spoon the mint mixture and the chocolate mixture into a metal 9x13" pan.  The mint mixture may seem a bit thinner than the chocolate, that’s completely normal.
• After all the ice cream has been added to the pan, place the pan in the freezer for a minimum of 6 hours to freeze.  Overnight is best though.
• When ready to serve, remove from the freezer and scoop into cones or cups. Immediately return the remaining ice cream to the freezer. 

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Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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