Mint Chocolate Chip No Churn Ice Cream

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*YOU GUYS* No churn ice cream. I’ve heard about it quite a bit but never took the time to really give it a try. Well fast forward to this past week which included Father’s Day and my father’s 65th  birthday. Because he sometimes draws the short end of the stick by having a birthday right around Father’s Day,  I wanted to make him an extra-special treat.  So I was sifting through recipes and happened upon no churn ice cream.  Dad is a sucker for all things minty and chocolatey so I gave it and shot and WHAT A GOOD DECISION THAT WAS.

2 cups of heavy whipping cream, whipped into stiff peaks.  Glorious.

Mix together 1 can sweetened condensed milk, 1 cup chocolate chips (I used 1 cup chopped Andes mints which just takes the mint-i-ness to a whole new level), 2 teaspoons mint extract & 5 drops green food coloring.  Fold this mixture into the whipped cream.

Line a loaf pan with saran wrap and pour the mixture in, sprinkling a few chips over the top (may as well take a spoon and give it a taste or two….for quality control purposed of course). Freeze for 8 hour or overnight.

LORD. HAVE. MERCY. When I first brought it over to my parents’ house my dad saw it and thought I’d taken store bought ice cream & put it in the loaf pan. I asked him why on God’s green earth would I ever do something like that? He had no idea but once he found out it was homemade he grabbed a spoon and dug in.  He then closed his eyes and declared it ‘decadent.’  Try it my friends.

Mint Chocolate Chip No Churn Ice Cream
  • 2 cups heaving whipping cream
  • 1 (14 oz.) can sweetened condensed milk
  • 1 cup + 2 tablespoons mini chocolate chips or chopped Andes mints
  • 2 teaspoons mint extract
  • 4-5 drops green food coloring
  1. Whip the heaving whipping cream until stiff peaks form (approx. 3 minutes).  Set aside.
  2. In a small bowl mix together sweetened condensed milk, 1 cup chocolate chips, mint extract and green food coloring. Gently fold this mixture into the whipped cream.
  3. Line a large loaf pan with saran wrap. Pour mixture into pan and sprinkle 2 tablespoons chocolate chips over the top. Freeze for 8 hours or overnight.

 

 

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