15-Minute No-Churn Mint Chocolate Chip Ice Cream
Creamy homemade ice cream with refreshing mint flavor and chocolate chips, made without an ice cream maker. Simply whip cream, fold in sweetened condensed milk and extracts, then freeze. The two-stage mixing process creates a perfectly smooth, scoopable texture that rivals churned ice cream. Perfect for summer entertaining or when you want fresh mint ice cream without special equipment. The marbled chocolate syrup adds visual appeal and extra chocolate flavor.
Ingredients
- 14 oz sweetened condensed milk, canned
- 1 ½ tsp mint extractfresh mint2 tbsp chopped fresh mintnatural
steep in warm cream then strain
- ½ tsp vanilla extract
- 1 pint heavy whipping creamcoconut cream1:1dairy-freedairy-free
use full-fat canned coconut cream, chilled overnight
Full guide → - ¼ cup mini chocolate chips
- ¼ cup chocolate syrup
Instructions
- 1
Chill a 2 quart or larger glass or metal casserole dish or bread pan in the freezer while you prepare the mixture
- 2
Stir together the sweetened condensed milk, mint extract, and vanilla extract in a medium bowl
- 3
Whip the heavy whipping cream until stiff peaks form in a separate large bowl, being careful not to over whip
- 4
Take a scoop of the whipped cream and fold it into the bowl with the sweetened condensed milk to lighten the mixture
- 5
Fold 1/3 of the sweetened condensed milk into the whipped cream, then repeat two more times until fully incorporated and smooth
- 6
Spoon the mixture into the chilled dish and spread the top smooth, then cover and chill for two hours
- 7
Drizzle chocolate syrup over top and add chocolate chips, then gently fold to create a marbled texture
- 8
Return to freezer and freeze until solid, 6-8 hours, then scoop and serve
Tips
Use a chilled bowl and beaters for whipping cream to achieve better volume and stability
Fold ingredients gently to maintain the airy texture - overmixing will deflate the whipped cream
Let ice cream soften for 5-10 minutes at room temperature before scooping for easier serving
Good to Know
Store covered in freezer for up to 2 months in airtight container
Can be made 3 days ahead for best texture and flavor
Let soften 5-10 minutes before scooping, serve with cookies or in cones
Common Mistakes
Whip cream only to stiff peaks to avoid breaking and separating
Fold gently to avoid deflating the whipped cream texture
Chill bowl before adding chocolate to prevent immediate melting
Substitutions
Dairy-Free Swaps
use full-fat canned coconut cream, chilled overnight
Full guide →General Alternatives
FAQ
Can I make this without chocolate chips?
Yes, simply omit the chocolate chips and syrup for pure mint ice cream, or substitute with other mix-ins like crushed cookies or fruit.
What if my whipped cream breaks while mixing?
Start over with fresh cream - broken cream will result in icy texture rather than smooth, creamy ice cream.
How long does this keep in the freezer?
Homemade ice cream stays fresh for up to 2 months when stored in an airtight container, though texture is best within the first week.