This homemade no churn mint chocolate chip ice cream is achievable for anyone, machine or no! It’s a classic British summertime treat and is my wife’s all time favourite. I made this for her along with some home made ice cream cones and needless to say it went down an absolute treat!
Mint choc chip ice cream is a staple of the British summertime. It’s as British as strawberries and cream or afternoon tea. I don’t think I’ve ever been to the beach and not seen hundreds of people chowing down on gorgeous green ice cream cones. It could be pistachio you’re right. But it isn’t. It’s mint choc chip. Every. Single. Time.
What’s not to love about it? It’s sweet, it’s fresh and it has chocolate in it. Plus doctors always say eat more green stuff right? You just can’t go wrong with it. The no churn version of this classic means it’s available for everyone to make at home and impress their loved ones. That’s why we make things after all! Not to eat it all ourselves…honest.
How to make no churn mint chocolate chip ice cream
The common ingredient to any no churn ice cream is sweetened condensed milk. It has SUCH a high sugar content that it prevents a complete freeze. It always remains really creamy.
That’s the secret. That’s it! Bung your ingredients in a bowl give it a good mix and freeze it. Okay there’s a tiny bit more finesse than that, but you’ll find out in the recipe below.
Serve your ice cream proudly in home made ice cream cones to really show off to everyone! I’m not going to lie, handing a big cone filled with bright green lushness, knowing that I’d made every element myself.. My ego was pretty big right then that’s for sure.
So here it is ladies and gentlemen, my no fail no churn mint chocolate chip ice cream recipe. Enjoy!
No Churn Mint Chocolate Chip Ice Cream
- 500 ml double cream
- 300 ml sweetened condensed milk
- 100 ml whole milk
- 1 tbsp peppermint extract add in 1/2 tsp at a time and taste as you go. I used a particularly weak store own brand extract that I probably wouldn't use again!
- 5 drops food colouring of your choice
- 1 large pinch of sea salt
- 40 g dark chocolate, finely chopped (like REALLY finely!
- In a large bowl using a hand mixer or whisk if your hardcore, whip the double cream and milk until it is light and airy.
- fold through the sweetened condensed milk, salt and food colouring carefully.
- Add your peppermint extract and taste as you go. Ultimately it should taste more like mint and less like condensed milk.
- Add your chocolate and give a good couple of stirs making sure that the chocolate is spread out through the mix nicely. Transfer to a freezable container and freeze for 8 hours or overnight. Every now and again, go into the container and agitate the ice cream. This will help it be super creamy and not icy when you take it out.
- When it's frozen, scoop out and chuck it in a home made ice cream cone or a bowl!