This insanely delicious mint chocolate coffee ice cream highlights three flavors that blend wonderfully together to create magic in every spoonful! No churning is needed for this five ingredient ice cream and it can be enjoyed any time you're in the mood for a frozen treat! Serve this at your next gathering or keep it for yourself!
Mint and chocolate...that has got to be one of the best flavor pairings EVER. It is definitely one of my favorites.
But bring coffee into the mix and it is pure magic!
If you love these three flavors, you are going to love this deliciously creamy no-churn ice cream that you can serve at the end of a festive meal. OR keep it all to yourself and eat directly from the jar!
Simple Ingredients, Simple Method
Whipping the Cream
As with any ice cream, you need fresh CREAM, and in this case, it's full-fat whipping cream, which contains 35% milk fat.
The coffee flavor comes from instant coffee granules and this gets added directly to the whipping cream. Using a beater or whisk, whip the cream into firm peaks, just like you would do if making whipped cream. The instant coffee granules will dissolve right into the cream as you are beating it.
Making the Mint Chocolate Coffee Ice Cream
In a separate large bowl, combine the sweetened condensed milk and peppermint extract/flavoring. Simple Organic is one of my favorite brands and I really like their Peppermint Flavor Syrup (not sponsored).
Scoop the coffee whipped cream into the bowl with the condensed milk and use a balloon whisk to fold everything together.
Final step is to add the chopped chocolate. I like to use roughly chopped chocolate squares instead of chocolate chips because it's nice to get random chocolate bits instead of perfect chips. I also use Ghiradelli 72% Dark (not sponsored) which has a nice balance of bitter and sweet, but use whichever chocolate grade you prefer.
Fold the chocolate into the whipped cream mixture with the whisk and the work is done!
Freezing the Ice Cream
Transfer the mixture to a 25oz. sealable glass jar or container, cover with a lid, pop it in the freezer, and then exercise great patience while you anxiously wait to have a spoonful!
I have used both a round glass jar with clamping lid and a regular rectangular shaped glass food storage container for the ice cream and the each work perfectly. However, if you are into presentation, the glass jar with the clamping lid definitely looks nicer when you pull the ice cream from the freezer!
The ice cream can also be divided into 3 or 4 smaller glass jars or containers to make single servings that you can eat straight from them!
Commonly Asked Questions
You should freeze the ice cream for at least 6 hours before serving it, but overnight is best to ensure it is truly frozen through.
If you cannot find fresh whipping cream, shelf-stable or UHT whipping cream will work. However, you must make sure you refrigerate it for at least 6 hours to make sure it's really cold (it won't whip up as easily or as well if it is room temperature). Also, keep in mind that these whipping creams often contain carrageenan or preservatives.
I know that there are coconut milk products that can be whipped like whipping cream and there is even condensed sweetened coconut milk! However, I have never tried these products to know how they would turn out for this recipe.
Yes, but I would use small chocolate chips instead of regular sized ones so that they are nicer to eat within the ice cream and you will have more spread throughout.
Yes! Feel free to omit the coffee if you would prefer a simple chocolate mint ice cream.
Yes, you can. However, I have found that it takes longer for the whipping cream to become whipped when I added the peppermint to it. It will still work just fine, it will just take a bit longer.
Vanilla extract would work perfectly.
Obviously, this ice cream is absolutely perfect all by itself, but it would also be so delicious served with chocolate cookies, brownies, or a chocolate cake! It would also be lovely enjoyed with a hot cuppa coffee or tea.
And by the way, if you really love the whole chocolate and mint combination and want something to enjoy on those cool days, you'll have to try sipping on a cuppa Chocolate Peppermint Tea Latte!
If you're liking this no-churn ice cream idea, be sure to check out my Berry Swirl Ice Cream which is lovely served alongside some fresh berries! It's another deliciously easy ice cream recipe you'll love!
This is truly one of my favorite flavor combinations for ice cream and I love being able to make it so easily to enjoy at home. There is also something about the addition of mint that gives this ice cream a festive feel, making it a wonderful dessert option for holiday meals.
Of course, if you love chocolate and mint and coffee as much as I do, you're going to love spoonfuls of this any time of the year!
~ Lisa.
Mint Chocolate Coffee Ice Cream
Ingredients
- 1 cup whipping cream (at least 35% fat)
- 1 tablespoon instant coffee granules
- ½ cup sweetened condensed milk
- 1 teaspoon peppermint extract/flavoring
- 50 grams dark chocolate squares (see Recipe Notes below)
Instructions
- Chop the chocolate into rough chunks. Set aside.
- In a mixing bowl, add the whipping cream and instant coffee granules. Beat with a hand mixer or whisk until firm peaks form.
- In a separate mixing bowl, add the condensed sweetened milk and peppermint extract/flavoring; stir to mix.
- Add the coffee whipped cream to the condensed sweetened milk and use a whisk to fold the whipped cream into the sweetened milk until well combined.
- Add chocolate chunks and fold in with the whisk.
- Transfer the ice cream mixture to a glass container or wide-mouthed jar.
- Cover and freeze until set before serving, at least 6 hours.
- Remove ice cream from the freezer about 10 minutes before serving so it is easier to scoop.
Notes
- Unit conversions:
- 1 cup = 250mL
- ½ cup = 125mL
- 1 tablespoon = 15mL
- 1 teaspoon = 5mL
- I like using Ghiradelli 72% dark chocolate (not sponsored), but use whichever dark chocolate is your favorite.
- Omit the coffee and turn the ice cream into mint chocolate chunk ice cream!
- Omit the mint and chocolate and have simple, but delicious coffee ice cream!
- For a stronger coffee flavor, try adding ½ tablespoon more.
- You can use chocolate chips in place of chopped chocolate, but in that case, I would use minis so the chips aren't too big in each spoonful of ice cream.
- Transfer the ice cream to smaller containers before freezing for single personal servings!
- Top servings with chocolate sauce, more chopped chocolate, chopped nuts, or whipped cream with a dusting of cocoa.
Leave a Comment