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Mint Chocolate Chip Ice Cream

Mint chocolate chip ice cream with no-churn mixing for a cool jade-green base swirled with dark chocolate chips. Expect a creamy, scoopable texture after 6+ hours of freezing and a crunchy chip bite in every spoonful.
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Prep Time 15 minutes
Freezing 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

heavy whipping cream
  • 2 cup heavy whipping cream
sweetened condensed milk
  • 14 oz sweetened condensed milk
peppermint extract
  • 1.5 tsp peppermint extract
green food coloring
  • 1 green food coloring Use a few drops and add gradually to control the shade.
mini chocolate chips
  • 1 cup mini chocolate chips Mini chips distribute more evenly than regular-sized chips.

Method
 

Whip and tint the base
  1. Whip the heavy whipping cream in a large bowl until stiff peaks form, creating a thick, holdable texture.
  2. Whisk together the sweetened condensed milk, peppermint extract, and green food coloring until evenly tinted and smooth in color.
Combine and freeze
  1. Fold the whipped cream into the condensed milk mixture until fully combined, keeping the mixture airy.
  2. Fold in the mini chocolate chips, reserving a few for topping so they stay visible on top.
  3. Pour the mixture into a loaf pan and smooth the top for an even surface.
  4. Sprinkle the reserved chocolate chips over the surface for added crunch in each scoop.
  5. Cover and freeze for at least 6 hours or overnight until firm, with the center set and scoopable.
Serve
  1. Scoop and serve straight from the freezer for the best texture and visible chip distribution.

Notes

For best color control, start with just a few drops of green food coloring and add more gradually until you reach your desired shade. Store covered in the freezer up to 2 weeks; freezer safe yes—freeze well beyond that but texture may soften. For a more natural mint flavor, choose pure peppermint extract rather than mint flavoring.