A delicious easy mint chocolate chip ice cream that you can make at home – and no need for an ice cream machine!
Ice cream!
I must say that I ADORE ice cream; no matter if it is summer or winter, hot or cold, I will always be in the mood for ice cream. I have always used it as a home remedy for when I am unwell, and when I want something not too heavy for a dessert!
With the fashion of ice cream parlours growing again, ice cream could be considered the “in thing” again – but for me, it never went out of style! Ice cream is an amazing thing!
Method
When I was at cookery school in Devon, we were taught how to make proper ice cream from scratch – such as cooking it in a pan to cook the eggs out and thicken naturally – and there is nothing wrong with that!
They are incredible desserts and I love making them both ways – I just find this way less time consuming and complicated, but just as yummy! It’s basically a cheats ice cream, which means you don’t need any fancy equipment.
No churn
I followed this method for my other ice cream recipes too – like my Biscoff Ice cream, Kinder Bueno Ice Cream, Black Forest Ice Cream, and my Terry’s Chocolate Orange Ice Cream!
I thought that the easier way to get what I want quicker is to simply cut to the chase and use a simpler recipe – and therefore be able to mix it together relatively quickly and leave it to freeze overnight, or use my ice cream maker if I am feeling fancy.
Serve
One of the things I find about mint ice cream is that it’s so refreshing and light compared to a chocolate fondant for example, yet the ice cream WITH the fondant would be a match made in heaven! There are endless possibilities with ice cream, especially when you can make it so easily at home.
This particular recipe I posted as one of my original recipes on here, but I decided to repost with a couple of little changes – and better pictures! Seriously though, it’s utterly delicious – and SO easy to make!
No Churn Mint Chocolate Chip Ice Cream!
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Ingredients
- 397 g condensed milk
- 2 tsp peppermint extract
- 100 g chocolate (chopped finely)
- 1/2 tsp vanilla extract
- 600 ml double cream
- green food colouring
Instructions
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In a stand mixer with the whisk attachment, or a large bowl with a hand-held whisk, mix together the condensed milk, peppermint extract, and vanilla extract.
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Pour in the double cream and whisk for a couple of minutes on a medium-high speed until thick.
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Add your green food colouring and continue to whisk until you reach the colour you want.
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Continue to whisk the mixture until it is very thick and is able to hold it’s self.
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Evenly fold through the finely chopped chocolate.
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Pour into a freezer proof container/tin, cover with a lid or cling film and freeze for at least 6-8 hours, or overnight!
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Remove from the freezer about 30 minutes before you wish to serve and store it in the fridge – as it’s homemade, it may be a bit hard straight from the freezer! Serve however you wish and enjoy!
Notes
- I serve my ice-cream up with a fresh bit of mint, and a chocolate drizzle, or in a cone – delicious!
- This will last 3+ months in your freezer.
- I use this peppermint extract
- I use this scoop
- I use this vanilla extract
ENJOY!
Find my other recipes on my Recipes Page!
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© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
