Fresh Mint Chocolate Chip Ice Cream (No Ice Cream Maker Needed)
A no-churn mint chocolate chip ice cream recipe made with real fresh mint instead of artificial extract, and no ice cream maker required.
Most store-bought mint chocolate chip ice cream relies on artificial mint extract and green food coloring rather than actual fresh mint - this version uses real leaves for a fresher, less one-dimensional mint flavor, and skips the ice cream maker entirely.
No-Churn Fresh Mint Chocolate Chip Ice Cream
Prep time: 20 minutes, plus steeping and freezing | Serves: 6 to 8
Ingredients
- 2 cups heavy cream, divided
- 1 cup packed fresh mint leaves, roughly torn
- 1 (14 oz) can sweetened condensed milk
- 1/4 tsp salt
- 3/4 cup mini chocolate chips or finely chopped dark chocolate
- A few drops of natural green food coloring (optional)
Instructions
- In a small saucepan, warm 1 cup of the heavy cream with the torn mint leaves over medium-low heat until it just begins to steam - don't let it boil. Remove from heat and let the mint steep in the warm cream for 30 minutes.
- Strain out the mint leaves, pressing gently to extract as much flavor as possible. Refrigerate the infused cream until fully chilled, at least 1 hour.
- Once chilled, whip the mint-infused cream together with the remaining 1 cup of plain heavy cream until stiff peaks form.
- In a separate bowl, whisk together the sweetened condensed milk, salt, and food coloring if using.
- Gently fold the whipped cream into the condensed milk mixture in two or three additions, being careful not to deflate the whipped cream too much.
- Fold in the chocolate chips.
- Transfer the mixture to a freezer-safe container, smooth the top, and cover. Freeze for at least 6 hours, or overnight, until firm.
Notes
This ice cream keeps well in the freezer for about 2 weeks before ice crystals start to noticeably affect the texture.
Why Infuse the Cream Instead of Chopping Mint Directly In
Infusing whole mint leaves into warm cream extracts their flavor and aroma without leaving behind bits of leaf that would turn dark and slightly bitter once frozen. This is the same principle used across a lot of mint desserts - the flavor comes through, but the actual leaf material is removed before the final dish comes together.
Why This Works Without an Ice Cream Maker
Whipping the cream to stiff peaks before folding in the sweetened condensed milk incorporates enough air into the mixture to mimic the churning process a traditional ice cream maker would otherwise handle, resulting in a genuinely creamy, scoopable texture without any special equipment.
Variations
- Chocolate mint version: Use chocolate mint leaves in place of spearmint for a more pronounced cocoa undertone that reinforces the chocolate chips.
- No food coloring: Skip the coloring entirely for a more natural, pale cream color - the flavor is unaffected either way.
- Chunkier chocolate: Use roughly chopped dark chocolate instead of mini chips for larger, more deliberate chocolate pieces throughout.
This is one of the better demonstrations of mint's dessert range using the real ingredient rather than an artificial stand-in. For more, see the complete mint guide.
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