Well, I have really been enjoying this series of homemade, no-churn ice cream series! We have done Cookies and Cream, Vanilla Bean, and Espresso Chip so far. Ahh . . . and (drum roll . . .) at last we have arrived at my favorite ice cream in the homemade ice cream series . . . glorious, beautiful, Mint Chocolate Chip. With a whisper of ultra smooth mint and chunks of luscious chocolate, not to mention real cream and no preservatives . . . this ice cream is just about the best thing you’ll ever put in your mouth. Did I mention it takes 5 minutes to make, and you don’t need an ice cream freezer? Ooooohhhh baby . . . things are about to get dangerous! 😉
What are we waiting for? Let’s do this!
No Churn Mint Chocolate Chip Cream
(adapted from basic ice cream recipe)
2 cups cold heavy cream
2 tbsp. powdered sugar
3-4 drops peppermint extract (more or less depending on how “minty” you want the ice cream to be)
1 14 oz. can sweetened condensed milk
3-4 drops green food coloring, optional
1/2 cup semi-sweet chocolate chips
Beat heavy cream, powdered sugar, and mint extract until mixture forms soft peaks. Fold in sweetened condensed milk until combined, and then gently fold in green food coloring and chocolate chips. Gently scoop mixture into a loaf pan, cover the pan with foil, and freeze until firm. Decide that mint is a plant, and therefore a vegetable, and declare that seconds must be healthy. You’re welcome.
Let’s start by pretending we are drill sergeants and going to WHIP this cream into shape! haha. Naw– you don’t have to be mean, but seriously, this ice cream couldn’t be easier. Put your cream, powdered sugar, and mint extract into the bowl of your stand mixer and whisk it until it forms soft peaks. That just means that when you pull the whisk out of the cream, the “point” will bend down instead of standing straight up. Yep– look for those soft peaks and stop whipping the cream when you get them.
Here are the sweet little pillows of softness. Awww . . . aren’t they SWEET?? Yes. Literally. They are sweet. Ha. Sorry. O_O Serious.
Next, fold in your sweetened condensed milk– “folding” just means that you pretend you’re giving a man a comb-over and sweeping everything up and over. Hehe. 😉 We don’t want to outright “stir” because that will destroy all our beautiful fluffiness that we just worked so hard to create. Just keep “combing it over,” and soon the ingredients will be mixed in without deflating the cream.
There she is. YUM. Wish all comb-overs looked this good. 😉 Hehe.
If you want your ice cream to be green, go ahead and add a few drops of green food coloring, at this point. I added about 3 drops, and although the green didn’t show up super strong at this stage, it was perfect in the finished product. Fold in your color and chocolate chips in the same way you folded in the sweetened condensed milk, a second ago. Boy– you’re a fast learner! I love working with you.
Pour your ice cream into a freezer-safe pan (I made half a recipe, and a loaf pan worked perfectly, so if you’re making a whole recipe use 2 loaf pans), cover the pan with foil, and freeze until the ice cream is solid. If you have overnight to let it freeze, that’s best. But, hey . . . if the munchies hit before then, you can break it out in a few hours. It will be soft, but it will be gone so quickly, it’s totally OK 😉
And then . . . set a magical scene. Get your kiddos together, throw some blankets and comforters into the back of the car, truck, or covered wagon, and fill a cooler with ice. Put your ice cream in the cooler, drive out into the country somewhere, under a velvety sky full of stars, and pass out the ice cream. Lie there together, in the cushiest pickup bed in the world, and have homemade ice cream with your family. Laugh with them. Hold them. Love them.
Cherish them. These are the beautiful moments from which life is made.
You did it. And I’m just so proud of you.
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