No-churn mint chocolate chip ice cream

By Mary Berg
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YIELDS
5
 TO
6 CUPS

Ingredients

  • 1 (300 millilitre) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 2–3 drops green food colouring
  • 1/4 teaspoon salt
  • 2 cups whipping cream
  • 3/4 cup semisweet chocolate chips or finely chopped semisweet or dark chocolate

Directions

  1. Place a loaf pan in the freezer while you prepare your ice cream base.
  2. In a large bowl, whisk together the sweetened condensed milk, vanilla extract, peppermint extract, green food colouring, and salt and set aside. In a separate bowl, whip the cream to stiff peaks.
  3. Using a whisk, fold about half a cup of the whipped cream into the condensed milk mixture just to lighten it up a bit. Switch to a spatula and fold in the remaining whipped cream in two additions just until combined. Fold in the most of the chocolate reserving some for sprinkling on top.
  4. Retrieve the chilled loaf pan from the freezer and pour in the ice cream base. Scatter the remaining chocolate on top and cover the pan with plastic wrap. Place the ice cream into the freezer for at least six hours to firm up before serving.

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