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close up view of a scoop of chocolate and mint swirled ice cream
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5 from 8 votes

Chocolate Mint Ice Cream

This chocolate mint ice cream is the perfect blend of sweet chocolate, icy mint, and silky creaminess. 
Prep Time20 mins
Freezing Time6 hrs
Total Time6 hrs 20 mins
Course: Dessert
Cuisine: American
Keyword: mint chocolate chip ice cream, mint ice cream, no churn ice cream recipe
Servings: 12 servings
Calories: 604kcal

Ingredients

MINT ICE CREAM

  • 14 oz can sweetened condensed milk
  • 2 cups heavy whipping cream
  • 1 tsp mint extract
  • 1/2 cup mini semi-sweet chocolate chips

CHOCOLATE ICE CREAM

  • 14 oz can sweetened condensed milk
  • 2 cups heavy whipping cream, divided
  • 1/2 cup mini semi-sweet chocolate chips, divided
  • 2 Tbsp unsweetened cocoa powder
  • 1 tsp vanilla extract

Instructions

MAKE MINT ICE CREAM

  • 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.

MAKE 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.

COMBINE AND FREEZE

  • 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. 

Nutrition

Calories: 604kcal | Carbohydrates: 49g | Protein: 8g | Fat: 43g | Saturated Fat: 26g | Cholesterol: 132mg | Sodium: 116mg | Potassium: 429mg | Fiber: 2g | Sugar: 43g | Vitamin A: 1353IU | Vitamin C: 2mg | Calcium: 253mg | Iron: 1mg