Growing up, mint chocolate chip was one of my favorite ice cream flavors. The beautiful green color and dark chocolate bits always intrigued me.
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No churn recipes are becoming increasingly popular, due to their easiness and minimal prep. Plus, unlike when using most ice cream machines, you don’t need to pre-freeze anything.
Most no-churn ice creams have the same base of double cream and condensed milk. This combination of fats is what makes these ice creams so smooth and creamy. This recipe is very similar to my no churn stracciatella ice cream recipe. In fact, there are only a couple of different ingredients!
To get the mint flavor for this recipe, I like to use American peppermint extract. You could use a homemade simple mint syrup, but it will not taste as strong. Because this recipe uses artificial flavorings, there is no natural mint color. I use gel food coloring to achieve the classical green. You can adjust the amount of colouring you add according to your own preference.
The first thing I do is prep my chocolate. I know the actual name is “mint chocolate chip”, but that is kind of misleading. Instead of using actual chocolate chips, I like to finely chop dark chocolate. I find that using milk chocolate doesn’t give quite the flavor contrast that I like.
One thing to make sure when following this recipe is to use cold double cream, this will just speed up the beating and freezing process. I use a hand mixer to beat the double cream until it has stiff peaks. Once the cream has the right consistency I mix in the other ingredients (except for the chocolate) until smooth. Lastly, I fold in the chopped chocolate.
To freeze this ice cream, I like to use a metallic loaf tin. I always recommend using a metallic container when freezing ice cream, just because they get cold a lot quicker than plastic containers. Make sure to cover it with some cling film, unless your container has a lid, and to stir once every hour for the first couple of hours. This will prevent ice crystals from forming.
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Chocolate Chip Mint Ice cream - No Churn
Equipment
- Hand Mixer
- loaf tin
Ingredients
- 240 ml Cold Double Cream Cold
- 200 ml Condensed Milk
- 1 tsp Peppermint Extract
- 1 or 2 tsp Green Food Colouring Adjust to your preference
- 150 g Dark Chocolate
Instructions
- Finely chop the dark chocolate and set aside
- In a large bowl beat the cream until stiff peaks form
- Add the condensed milk, colouring and peppermint extract and gently fold everything in until you have a smooth cream
- Fold in the chopped chocolate
- Pour in a loaf tin, cover with some cling film and freeze for 4-5 hours, mixing it with a spoon every hour for the first 2 hours
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