Chocolate Mint Ice Cream

5 from 8 votes

This chocolate mint ice cream is the perfect blend of sweet chocolate, icy mint, and silky creaminess.

Prep Time20

Freezing Time6

Total Time6 20

Course: Dessert

Cuisine: American

Keyword: mint chocolate chip ice cream, mint ice cream, no churn ice cream recipe

Servings: servings

Calories: 604kcal

In a large mixing bowl, add the sweetened condensed milk and mint extract. Stir to combine.
In a separate mixing bowl, add heavy whipping cream and beat on MED-HIGH speed until light and fluffy, and stiff peaks form.
Add the whipped cream to the condensed milk and gently fold together. Add 10-12 drops of green food coloring (or as much or as little as you like) and continue to fold until the food coloring is mixed in.
Stir in chocolate chips. Set bowl in the refrigerator while you make the chocolate ice cream.

Place 3 Tbsp of the mini chocolate chips and 1 Tbsp of the whipped cream in a microwave safe bowl and heat on 10 second bursts until melted and smooth when stirred.
In a large mixing bowl, add the sweetened condensed milk, melted chocolate, cocoa powder and vanilla extract. Stir to combine.
In a separate mixing bowl, add remaining heavy whipping cream and beat on MED-HIGH speed until light and fluffy, and stiff peaks form.
Add the whipped cream to the condensed milk and gently fold together. Stir in remaining chocolate chips.

Randomly scoop or spoon the mint mixture and the chocolate mixture into a metal 9x13" pan. The mint mixture may seem a bit thinner than the chocolate, that’s completely normal.
After all the ice cream has been added to the pan, place the pan in the freezer for a minimum of 6 hours to freeze. Overnight is best though.
When ready to serve, remove from the freezer and scoop into cones or cups. Immediately return the remaining ice cream to the freezer.