This no-churn mint chocolate ice cream is a perfect treat for the holidays! It needs only four ingredients and about twenty minutes to make before leaving it to the freezer to do the rest of the work! Dark chocolate bits balance out the sweetness and the peppermint adds that extra "coolness" to the ice cream. Perfect for dessert or an afternoon treat for the holidays or any occasion any time of the year, you're going to love every spoonful!
Ingredients
- Heavy whipping cream
- Sweetened condensed milk
- Dark chocolate bar
- Peppermint extract/flavoring
Instructions
Important Tips: Place the sweetened condensed milk in the fridge to chill for at least 30 minutes before starting. Place the mixing bowl and the mixing beaters you will be using to make your whipped cream in the fridge to chill for at least 10 minutes; this will help the cream whip up more easily and faster. Place a loaf pan or container for your ice cream in the freezer.
Break the chocolate bar into pieces and place in a bowl set over a larger bowl with very hot water. Allow the chocolate to melt completely from the heat. Once it is all melted, remove the bowl from the hot water and set aside.
Add the cold whipping cream to your mixing bowl along with the peppermint extract/flavoring. Beat until you get soft stiff peaks.
Add the chilled sweetened condensed milk to the whipped cream and beat on low speed until the beaters leave trails that last a couple of seconds before disappearing.
Remove your loaf pan or container from the freezer and add a third of the cream mixture.
Drizzle ⅓ of the melted chocolate over the cream mixture.
Repeat the cream and melted chocolate layers two more times until they are all done, ending with chocolate drizzles on top. Cover the loaf pan or container and freeze for at least 6 hours. Let the ice cream come to room temperature for 5 minutes for easier scooping.
Helpful Tip: As you can see from the photos, the chocolate is thick in areas, which might make them harder to break or bite into. Half the amount of chocolate in the recipe if you prefer it to be thinner/lighter throughout the ice cream. You can also simply chop the chocolate bar into small pieces and use those in your layers.
Perfect Pairings
The mint chocolate ice cream is perfect all on its own, but there's something even more delicious about it when you pair it with a hot coffee or tea where the bitterness balances nicely with the sweetness. Try it with Coffee Milk Tea, Ginger Milk Tea Latte, or English Tea Latte.
How about nibbling on a cookie while you enjoy your ice cream? If keeping with the holiday season, try it with GF Whipped Shortbread or GF Whipped Ginger Shortbread. Other great cookie partners would be GF Oatmeal Chocolate Chip Cookies, GF Double Chocolate Cookies, or GF Double Ginger Cookies.
Commonly Asked Questions
Can I use chocolate chunks instead of melting the chocolate?
Yes! I would chop up the chocolate bar into small pieces and either fold them into the cream mixture before transferring it all to your dish, or you could do the layers like this recipe shows.
What dark chocolate do you use?
I like using a 72% dark chocolate, but a 60% or 85% is also good.
Can I use milk chocolate?
You can, but one thing that makes this recipe work is the bitterness of the dark chocolate is offset by the sweetness of the ice cream.
Can I use light whipping cream?
You should use heavy whipping cream which is at least 35% fat. It whips up faster and the extra fat makes for a creamier ice cream.
Can I omit the peppermint?
Sure! If you want to make a vanilla chocolate ice cream, substitute the peppermint extract/flavoring with vanilla extract.
Other Recipes You Might Like
If you like the idea of making homemade ice cream easily, take a look at my recipes for Mint Chocolate Coffee Ice Cream and Berry Swirl Ice Cream. Both are no-churn ice creams and delicious!
For other dessert ideas, here are a few tasty suggestions:
I love how easy and delicious this mint chocolate ice cream is! There is something about mint and chocolate that is the perfect flavor combination and when it's in the form of a creamy ice cream, it's hard to say no! It's an easy dessert that is perfect for the holidays, but if you're a fan of these flavors and ice cream like I am, you'll love this any time of the year!
~ Lisa.
No-Churn Mint Chocolate Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 1 14 oz. can sweetened condensed milk
- 1 ½ teaspoons peppermint extract/flavoring
- 100 grams dark chocolate squares (use half if you prefer lighter chocolate ripples)
Equipment
Instructions
- Place the sweetened condensed milk in the fridge to chill for at least 30 minutes before starting.
- Place the mixing bowl and the mixing beaters you will be using to make your whipped cream in the fridge to chill for at least 10 minutes.
- Place a loaf pan or container for your ice cream in the freezer.
- Break the chocolate bar into pieces and place in a bowl set over a larger bowl with very hot water. Allow the chocolate to melt completely from the heat. Once it is all melted, remove the bowl from the hot water and set aside.
- Add the cold whipping cream to your mixing bowl along with the peppermint extract/flavoring. Beat until you get soft stiff peaks.
- Add the chilled sweetened condensed milk to the whipped cream and beat on low speed until the beaters leave trails that last a couple of seconds before disappearing.
- Remove your loaf pan or container from the freezer and add a third of the cream mixture.
- Drizzle ⅓ of the melted chocolate over the cream mixture.
- Repeat the cream and melted chocolate layers two more times until they are all done, ending with chocolate drizzles on top.
- Cover the loaf pan or container and freeze for at least 6 hours.
- Let the ice cream come to room temperature for 5 minutes for easier scooping.
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