No-Churn Mint Chocolate Ice Cream
This no-churn mint chocolate ice cream is a perfect treat for the holidays! It needs only four ingredients and about twenty minutes to make before leaving it to the freezer to do the rest of the work! Dark chocolate bits balance out the sweetness and the peppermint adds that extra "coolness" to the ice cream. Perfect for dessert or an afternoon treat for the holidays or any occasion any time of the year, you're going to love every spoonful!
- Prep time
- 20 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 2 cups heavy whipping cream
- 1 14 oz. can sweetened condensed milk
- 1 1/2 teaspoons peppermint extract/flavoring
- 100 grams dark chocolate squares ((use half if you prefer lighter chocolate ripples))
Instructions
- 1
Place the sweetened condensed milk in the fridge to chill for at least 30 minutes before starting.
- 2
Place the mixing bowl and the mixing beaters you will be using to make your whipped cream in the fridge to chill for at least 10 minutes.
- 3
Place a loaf pan or container for your ice cream in the freezer.
- 4
Break the chocolate bar into pieces and place in a bowl set over a larger bowl with very hot water. Allow the chocolate to melt completely from the heat. Once it is all melted, remove the bowl from the hot water and set aside.
- 5
Add the cold whipping cream to your mixing bowl along with the peppermint extract/flavoring. Beat until you get soft stiff peaks.
- 6
Add the chilled sweetened condensed milk to the whipped cream and beat on low speed until the beaters leave trails that last a couple of seconds before disappearing.
- 7
Remove your loaf pan or container from the freezer and add a third of the cream mixture.
- 8
Drizzle 1/3 of the melted chocolate over the cream mixture.
- 9
Repeat the cream and melted chocolate layers two more times until they are all done, ending with chocolate drizzles on top.
- 10
Cover the loaf pan or container and freeze for at least 6 hours.
- 11
Let the ice cream come to room temperature for 5 minutes for easier scooping.