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!
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.