Mint chocolate chip was always my favorite at Baskin-Robbins growing up. Now I make that cool, minty treat at home with my kids—no ice cream maker and no fuss. This no-churn mint chip ice cream comes together with just a few pantry staples and a mixer, and it freezes into a rich, scoopable dessert everyone will love.
Want a different flavor? Try a simple fruity option like 2-ingredient mango ice cream or a cozy seasonal spin with no-churn pumpkin ice cream when the weather cools.
🍦TL;DR – Why You’ll Love No Churn Ice Cream
- No ice cream maker needed—just whip, fold, and freeze.
- Only five ingredients, most likely already in your pantry or fridge.
- Refreshing mint flavor with crunchy chocolate bits—nostalgic and delicious.
- Easy to customize and fun for kids to help make.
Ingredients
- Heavy whipping cream: Use heavy cream (not light cream or half-and-half) for a creamy, scoopable texture.
- Sweetened condensed milk: Sweetens and stabilizes the mixture so you don’t need to churn.
- Mint extract: Start small; a little goes a long way.
- Green food coloring: Optional, for the classic mint color.
- Chocolate: Mini chips or chopped chocolate both work for that mint chip texture.
Step-by-Step Instructions for Mint Chip No-Churn Ice Cream
Whip the cream: In a large bowl, beat the heavy whipping cream until stiff peaks form—about 2–3 minutes with an electric mixer on high.
Mix condensed milk and mint: In a separate bowl, stir together the sweetened condensed milk, mint extract, and green food coloring if using until smooth and evenly colored.
Combine: Gently fold the condensed milk mixture into the whipped cream, taking care not to deflate the whipped cream. Fold in the chocolate so it’s evenly distributed.
Freeze: Transfer the mixture to a 9×5-inch loaf pan or another freezer-safe container. Smooth the top, cover tightly, and freeze at least 4–6 hours or until firm.
💡Mixing Tip
Electric mixer: A hand or stand mixer makes quick work of whipping the cream. Hand-whipping by hand takes much longer and is more tiring.
No Churn Ice Cream Making Tips
A few practical tips for the best texture and easier serving.
- Prevent ice crystals: Press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container.
- Label it: Mark the date on the container so you know how long it’s been frozen.
- Easy scooping: Let the ice cream sit at room temperature for 5 minutes before scooping.
- Container choice: A loaf pan is great for family servings. For snacks or portion control, freeze in individual 4 oz cups.
Variations to Try
- Fresh mint option: Steep fresh mint leaves in the cream before whipping for a brighter, herbal flavor.
- Less sweet: Cut back slightly on the sweetened condensed milk and use dark chocolate for a deeper, less sweet profile.
- Different mix-ins: Try crushed chocolate sandwich cookies for a cookies-and-cream twist or Andes mint chips for an extra mint punch.
- Peppermint ice cream: Swap mint extract for peppermint, add red food coloring, and stir in chopped peppermint candies for a festive version.
Serving Suggestions
Mint chip ice cream sandwiches: Scoop a generous portion between two brownie mix cookies, press gently, and freeze individually until firm for a handheld treat.
Mint chocolate chip ice cream cake: Bake two round chocolate cake layers, cool them, then layer the no-churn ice cream between and on top. Freeze until solid and finish with whipped cream or additional ice cream.
Mom hack: After making the base, divide it into separate containers so each family member can add their favorite toppings. Label each container to avoid mix-ups.
More Easy Dessert Recipes
- Fudgy Brownie Bites (2-Bite Brownies from a Box Mix)
- 4-Ingredient Cake Mix Hanukkah Cookies
- One Bowl All Bran Muffins (7-Ingredients)
- 3‑Ingredient Cherry Dump Cake
Did you try this recipe and love it? Let me know by leaving a comment or a 5-star rating!
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📖 Recipe
5 Ingredient Mint Chocolate Chip Ice Cream (No Ice Cream Maker Needed)
Marni Katz
10 mins
4 hrs
4 hrs 10 mins
Dessert
Ice cream
8 servings
280 kcal
Ingredients
- 2 cups Heavy cream
- 1 can Sweetened condensed milk
- ¼ teaspoon Mint extract (a little goes a long way)
- 1 cup Chocolate, chopped or chips
- 4 drops Green food coloring (optional)
Instructions
-
Whip the cream: Beat the heavy cream in a large bowl until stiff peaks form, about 2–3 minutes with an electric mixer.
-
Mix condensed milk and flavorings: Stir the sweetened condensed milk with the mint extract and food coloring (if using) until combined.
-
Combine mixtures: Fold the condensed milk mixture into the whipped cream gently so you don’t deflate it.
-
Add chocolate: Fold in the chocolate until evenly distributed.
-
Freeze: Pour into a 9×5-inch loaf pan or freezer-safe container, smooth the top, cover tightly, and freeze at least 4 hours or until firm.
Notes
- Prevent ice crystals: Press plastic wrap onto the surface before sealing the container.
- Label it: Mark the date so you know how long it’s been in the freezer.
- Easy scooping: Let the ice cream sit at room temperature for 5 minutes before scooping.
- Container choice: A loaf pan works well for families; use portion cups for grab-and-go servings.
Nutrition
Tried this recipe?
Let me know what you think!