no churn mint chip ice cream

Peppermint extract is proof that you can have too much of a good thing.

Happy Thursday, folks! Every time I work with peppermint extract my brain hearkens to many a recipe where what I deem as an obscene amount of peppermint is used in the formula. I cannot imagine ever finding an appropriate time to dump a whole-ass teaspoon of peppermint into something.

Do ya’ll not have tastebuds, or did you eat toothpaste as a kid? Absofuckinglutely baffling.

My No Churn Mint Chip Ice Cream is not an assault on your tastebuds. Rather, a scoop or two is a fabulously refreshing, cooling, sweet little treat for these warm late spring evenings. Or, if you’re me, at 10 am before leaving for a midday workshift. Tehe.

As with all my ice creams, this involves no fancy pants equipment and only a little bit of your time. Once the ice cream is chilled completely, all you need is your favorite serving vessel and your sweet tooth to awaken. Mine has no problem with that part when it comes to frozen snacks!

A Hint of Mint

That’s all you need, I promise.

No churn ice creams are the easiest, and mine today has only 6 little ingredients.

First, whip a small carton of heavy cream up to achieve the ice cream base. If you have a splash guard for your mixer, use it: heavy cream likes to fly everywhere when it’s still just liquid. Otherwise, you can do what I do and drape a towel over the mixer (with a little peep hole to check on the progress of the whipping).

Beat the heavy cream until firm peaks form, about 5-6 minutes or so. When you remove the beater, the cream should stand up on its own.

Keep the mixer running on low while you pour in sweetened condensed milk, vanilla and peppermint extracts, and a couple drops of food coloring. I like a soft green hue so I only needed 3 drops, but you can use more or less, or omit entirely. PLEASE do not think you need more peppermint. We’ve been over this. You do not need more peppermint.

This is ice cream, not chewing gum.

Fold a bit of the dark chocolate into the ice cream. Once the ice cream is smooth and silky, start layering it in your 9 x 5 inch loaf pan with some chopped dark chocolate. Spread 1/3 of the ice cream on the bottom, then sprinkle 1/3 of the chocolate. Repeat the layering twice more, ending with a little spray of chocolate on top.

Cover the ice cream with foil and pop in the freezer at least 4 hours, but preferably overnight.

When you’re ready to scoop, let the ice cream soften about 5 minutes or so on the counter, then dig in!

Poolside treat? Honestly, ice cream is hard to transport, but if you’re determined, you can buy a block of dry ice to use in your cooler. Proceed with caution and follow any warnings pertaining to handling dry ice.

Leftovers? Ice cream keeps great in your freezer for up to 3 months!

Now I’m craving a cone and its only 7am. Dangerous. Enjoy, everyone!

Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!

Stop screaming, eat ice cream instead:

No Churn Cinnamon Bun Ice Cream

No Churn Hot Fudge Vanilla Ice Cream

No Churn Bourbon Salted Caramel Ice Cream

No Churn Cookie Monster Ice Cream