This mint chocolate chip ice cream is surprisingly easy to make, and you don’t even need an ice cream maker! Once you try it, you’ll be hooked.

Mint chocolate chip ice cream is one of my favorite treats and has been for quite a while. In fact, just the thought of it makes me want some.

As much as I enjoy going to ice cream shops, there’s something satisfying about making it at home. It’s especially rewarding when you can make up any flavor you want.

I’ve been known to combine a variety of unlikely ingredients in whatever I’m cooking. Most of the time, it actually turns out wonderful. However, there have been times when I get raised eyebrows.

Or worse, a single raised eyebrow. Yeah, that’s pretty telling. As for combining mint and chocolate, I obviously wasn’t the one who started it. But I think that whoever did was a genius.

I placed a printable recipe card at the bottom of this post for your convenience.

Mint Chocolate Chip Ice Cream Ingredients

One of the things I appreciate about this recipe is the fact that you don’t need an ice cream maker. That’s important since I don’t have room for more kitchen gadgets.

Here’s what you’ll need:

• 2 cups heavy cream
• 1 can sweetened condensed milk (14-ounce can)
• 1 teaspoon mint flavoring
• 1 cup chocolate chips
• 3 drops green food coloring (optional)

You can use whatever size chocolate chips you like. Another thing you have to decide is whether to use milk chocolate or semi-sweet. I chose mini semi-sweet chocolate chips because that’s what I like. It really doesn’t matter, though.

How to Make Mint Chocolate Chip Ice Cream

This recipe is so easy that you might decide not to ever by store-bought ice cream again. First, pour the pint of cream into a large bowl.

Whip it with an electric mixer until the cream forms stiff peaks. You can use either a hand mixer or stand mixer.

Next, fold in the sweetened condensed milk. Be careful not to stir too vigorously, or the cream will flatten.

Stir in the peppermint extract.

Then, if you choose to add food coloring, do it now. Again, carefully stir it in.

Finally, add the chocolate chips and stir until they’re evenly distributed throughout the mixture.

Pour the mixture into a freezer-safe container and put the lid on it. Freeze your ice cream for a minimum of six hours before serving.

It’s actually better to let it freeze longer, but I sort of like my homemade ice cream a little melty. That’s because it brings me back to my childhood when my grandpa used to hand-crank the ice cream maker.

However, the solution to making the ice cream firmer is to leave it in the freezer longer. It’s that easy.

This ice cream is so delicious that I don’t want to add anything to it for dessert. However, if you want to step up your sweets game, serve it with a peanut butter cookie. That way, you’ll have several flavor sensations covered.

More Recipes

If you’ve never had ice cream on a waffle, it’s time to try it. Or you can make these basic chaffles (waffles made from egg and cheese). Chaffles are so delicious!

Then there’s the good old-fashioned pound cake from Back to my Southern Roots for ice cream and cake lovers.

Another treat you might like is this butterscotch pecan cookie. They are so easy to make you can keep your cookie jar full of homemade cookies at all times.

Easy Ice Cream

I love no-churn homemade ice cream. First of all, it tastes better than what you’d buy at the grocery store. Second, you know what’s in it. And third, it’s fun!

Please feel free to share!