No-Churn Mint Chocolate Chip Ice Cream
Photo by Mark Weinberg
MAKES
One quart ice cream
TAKES
Prep time: 30 minutes (includes chilling)
Cook time: 4 hours (includes chilling and freezing)
Total: 4 hours 30 minutes
✻ ABOUT THIS RECIPE
I’m a mint chip lover forever and ever - and this is my easiest way to satisfy that craving at home, without needing an ice cream maker! Making your own chocolate chunks is one of the keys to this simple recipe - it makes perfect, snappy chunks that are studded perfectly throughout the creamy base.
INGREDIENTS
Ice Cream Base
567 g / 2 ½ cups heavy cream
30 g / 1 bunch fresh mint
397 g / 14 ounce can sweetened condensed milk
1 g / ¼ teaspoon peppermint extract
green food coloring (optional)
Chocolate Chunks
113 g / 4 ounces finely chopped dark chocolate
28 g / 2 tablespoons coconut oil
More Sweet Treats This Way:
METHOD
1. Infuse the Cream: In a medium saucepan, bring 118 g / ½ of 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 the refrigerator, 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: Transfer the remaining 470 g / 2 cups cream to the bowl of an electric mixer fitted with the whip attachment and whip on medium-high speed it to medium peaks.
7. Add the mint-infused cream, then 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.
8. 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.
NOTES
You can also pour this no-churn base into popsicle molds - find some of my favorites on my specialty equipment list!
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✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
