No-Churn Mint Chocolate Chip Ice Cream
Neon green, artificial mint chocolate chip ice cream might’ve been your childhood scoop of choice—heck, it’s still ours—but have you ever had fresh mint chip? No? Today’s your lucky day, because it happens to be a cinch to make at home, no special equipment needed. Seriously: If you can make whipped cream, you’re already halfway there.
Recipe developer Erin McDowell tells us, “On my wedding day, I had mint chocolate chip ice cream, and you could taste that it was made with fresh mint. I realized in that moment that I’d never had that before. This is my way of re-creating it in a way that’s simple enough to make frequently, without getting out the ice-cream maker.” Her tip: If you’re short on time, you can always use store-bought chocolate chips…but since you have to wait for the cream to chill anyway, why not take it all the way over the top?
We’ll take two scoops, please and thank you.
2½ cups (567g) heavy cream
1 bunch (30g) fresh mint
4 ounces (113g) finely chopped dark chocolate
2 tablespoons coconut oil
One 14-ounce can (397g) sweetened condensed milk
¼ teaspoon peppermint extract
Green food coloring (optional)
1. Infuse the Cream: In a medium saucepan, bring the cream to a simmer over medium heat. Turn off the heat, add the mint and cover the saucepan. Let the mixture steep for 20 minutes.
2. Using a fine-mesh strainer set over a medium heat-safe bowl, strain the mixture, reserving the cream and discarding the mint. (Make sure to press hard on the mint leaves to get all the cream out of them.)
3. Transfer the cream to a shallow heat-safe dish (such as a 9-inch square baking pan) and chill in the refrigerator until it’s cold, at least 1 hour and up to overnight.
4. Make the Chocolate Chunks: While the cream chills, melt the chocolate and coconut oil together (either in a medium heat-safe bowl over a medium saucepan of simmering water or in 15-second bursts in the microwave). Stir the mixture until it’s combined, then pour it onto a parchment-lined baking sheet and spread it into an even layer about ¼-inch thick. Transfer the baking sheet to the refrigerator to chill until the chocolate is firm, about 15 minutes.
5. Remove the chilled chocolate from the fridge and roughly chop it to create chunks. Hold the chocolate chunks in the fridge until ready to use.
6. Make the Ice Cream: When the cream is cold, transfer it to the bowl of an electric mixer fitted with the whip attachment and whip it to medium peaks. Add the sweetened condensed milk in a slow, steady stream and whip until it’s incorporated. Beat in the peppermint extract and a few drops of food coloring, if using.
7. With a silicone spatula, gently fold in the chocolate chunks by hand, then pour the mixture into a loaf pan. Cover it with plastic wrap and freeze until the ice cream is scoopable, at least 3 hours and up to overnight.