No Churn Mint Chocolate Chip Ice Cream
This No Churn Mint Chocolate Chip Ice Cream is by far the best ice cream I have ever made, and it also happens to be the quickest and easiest. If you take out the mint extract, food colouring and chopped dark chocolate you have a great 2 ingredient ice cream base that can be adapted to make any flavour.
To make this delicious easy ice cream, first take some thickened cream and whip it in a stand mixer with a wire whisk attachment. Keep whipping until stiff peaks form. In the meantime, it’s time to flavour the ice cream. Add a tin of sweetened condensed milk, some peppermint extract, a few drops of green food colouring and some chopped dark chocolate to a large mixing bowl and stir until well combined.
Once both the whipped cream and flavour mixture are ready, it’s time to combine the two. Gently fold the cream through the condensed milk, then pour into a loaf tin. Sprinkle with a little extra chopped chocolate if you like, although this step is completely optional, then freeze overnight.
- 600ml thickened cream
- 395g tin sweetened condensed milk
- 1/2 teaspoon peppermint extract
- a few drops of green food colouring
- 150g dark chocolate, roughly chopped
Place the cream in the bowl of a stand mixer and beat using a wire whisk until stiff peaks form.
Meanwhile, add the sweetened condensed milk, peppermint extract, food colouring and chopped dark chocolate to a large bowl and mix until well combined.
Gently fold the whipped cream through the condensed milk mixture. Pour into a loaf in and place in the fridge to set overnight.