Mint Chip Ice Cream

19 Replies

MintChipIceCream@NancyCreative.com We’ve had especially hot weather this past week–very hot and humid! Not the greatest weather for mowing your lawn, but perfect for eating cool 9781250054388desserts like ice cream. I usually buy my ice cream, but I had the chance to review a new cookbook, No-Churn Ice Cream–and I discovered how easy it is to make homemade. This book has over 100 recipes for ice cream and other frozen treats like gelato, sorbet, and sherbet. And no ice cream maker is needed to make any of these recipes! Some of the flavors you can make include: Cherry Chocolate Ice Cream, Meyer Lemon Ice Cream, Apple-Spice Ice Cream, Sweet Potato-Marshmallow Swirl Ice Cream, Espresso Gelato,  Mango Sorbet, Blood Orange Sherbet…and lots more. I choose to make the Mint Chip Ice Cream, since mint chocolate chip is one of my favorite ice cream flavors. It was very easy to make and the ice cream had a smooth, creamy texture and tasted really good. The only downside was that most of the mini chocolate chips sunk to the bottom as the mixture was setting in the freezer–I’m thinking that happened because I may not have whipped my heavy cream long enough. But other than that, the mixture froze up nicely and the light minty flavor was refreshing. You’ll need a shallow, freezable container to freeze the ice cream in–I used two plastic food storage containers and that worked out well. If you want to try making some, here’s the recipe:

MINT CHIP ICE CREAM from No -Churn Ice Cream Makes about 1 quart

  • 1 (14-ounce) can sweetened condensed milk
  • 1 cup milk
  • 2 to 3 drops peppermint extract (I used about 1/4 teaspoon and the flavor was slightly minty; use a little more for a stronger mint flavor)
  • 1 to 2 drops green food coloring (optional)
  • 1 Tablespoon fresh lemon juice
  • pinch of salt
  • 2 cups heavy cream
  • 1 cup chopped dark chocolate or mini chocolate chips

In a large bowl, combine the sweetened condensed milk, milk, peppermint extract, food coloring (if desired), lemon juice, and salt. In a separate bowl, whip the heavy cream until it reaches soft peak. Fold in the mint mixture, add the chocolate, then transfer to a shallow freezable container. Cover with plastic wrap or waxed paper pressed directly on the surface of the ice cream, and place in the freezer for 6 hours. Scoop and serve with chocolate sauce.

Ice cream on a hot summer day sure hits the spot! Have you tried any no-churn ice cream recipes?

Linked to Inspire Me Monday, Full Plate Thursday.

19 thoughts on “Mint Chip Ice Cream”

  6. MB

    Ooo looks like a possible present for my brother. He’s only 13 and when asked about his cooking preferences (he’s quite a good cook for his age!) he will reply, “I’m a dessert man.” He’s a cutie 🙂

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  9. Bam's Kitchen

    Really? The recipe is just that easy? Oh my goodness my boys are going to be driving me nuts. Just between you and me if they stop by your recipe, tell them you forgot to add pasteurized eggs , like a typo or something like that. We can’t get pasteurized eggs in HK, thats my story and I am sticking to it… LOL Pinning!

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  10. Shari

    I have never tried a no churn recipe before, but it sure sounds a lot easier than getting out the salt and ice for my 30 year old ice cream freezer! Our family loves mint chocolate chip ice cream, too. I will have to give it a try this summer. I hope you share other recipes from the book as well. Thanks, Nancy!

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