Chocolate Mint Ice Cream (no churn recipe)

This decadent Chocolate Mint Ice Cream is incredibly creamy and rich! You are going to love this homemade ice cream recipe for an easy Summer treat.

 

If you need an indulgent, chocolatey dessert, this easy Chocolate Mint Ice Cream is the perfect sweet treat for you! Even without an ice cream machine, it still comes out beautifully creamy! The luxuriously rich chocolate ice cream gets a wonderfully cool touch with mint extract and tasty crushed Andes mints folded throughout. It’s perfect for summer cookouts, pool parties, family reunions, potlucks, and all your favorite get-togethers!

This is a no-cook, no-churn recipe meaning we skipped the eggs, you don’t have to make any custard, and you don’t need any special equipment. It’s the absolute perfect recipe if you love mint chocolate chip ice cream but wish the chocolate was the real star! With the chocolate ice cream base, we also skip the green food coloring, perfect for anyone who is sensitive to dyes.

Want more no-churn ice cream? Try out Strawberry Ice Cream or Pina Colada Soft Serve.

Ingredients

Here is an overview of what you will need for this easy summer dessert. Find exact measurements in the printable recipe card at the bottom of the page.

• Sweetened Condensed Milk – I not do recommend using the fat-free version for this ice cream. This is necessary for the smooth, thick texture and provides the exact right amount of sweetener for the recipe.
• Heavy Cream & Half and Half – Without the constant churning of an ice cream maker, we rely on a fairly fat-heavy mixture to keep the dessert creamy instead of icy. I do not recommend skipping either of these as they provide the perfect amount of fat for a luscious texture.
• Dutch Processed Cocoa Powder – This powder has a less bitter flavor than traditional cocoa powder, but still gives it a wonderfully rich chocolate flavor.
• Peppermint Extract & Vanilla Extract – Both of these are used for the perfect blended flavor.
• Sea Salt & Chocolate Mints – I finely chopped some Andes peppermints for the perfect sweet-and-cooling flavor. Feel free to use your preferred candies instead if you would like. The sea salt adds a beautiful contrast, helping the sweet chocolate and mint flavors to shine.

How to make ice cream without an ice cream maker

This easy recipe will cool you down all summer; you just need a food processor or blender, freezer-safe container, and a freezer to make it. Here’s a step-by-step guide to give you the creamiest chocolate mint ice cream ever.

Mix the ingredients

Prep time is minimal in this recipe because we let the food processor or blender do the heavy lifting! Start by adding the condensed milk, cold heavy whipping cream, half and half, cocoa powder, and both extracts to a large food processor. Blend this mixture for 2-3 minutes until it is smooth, thick, and creamy.

Add the mints

Gently fold in your sea salt and most of the chopped mints (you want to reserve some for the top). Once you feel like your mints are distributed throughout the mixture, pour it all into a loaf pan or other freezer-friendly container. Sprinkle the remaining mint pieces on top, then place the pan in the freezer for 4-6 hours or overnight.

Serve

When you’re ready to eat, pull the pan from the freezer and let it sit out a few minutes before scooping. We garnished with some peppermint leaves from the garden, but it would also be wonderful with some chocolate sauce, extra mints, or chocolate chips.

Storage

This homemade ice cream has no preservatives, so it is best eaten within one month of making it. For the best flavor and texture, keep it in an airtight container. Consider pressing a fresh piece of plastic wrap down against the ice cream after serving to reduce the chance of freezer burn, then securing the top on the container.

Tips and Suggestions

• Make sure your heavy cream is COLD when you stir it into the food processor. This helps the mixture thicken up and helps create that luscious texture.
• Do not use the food processor/blender to mix in the mints. This will chop them up super small and can give a grainy texture rather than the creamy ice cream with tasty chunks like we like. If your food processor is too small, just pour the mixture into a bowl and fold them in with a spatula or gently stir with a whisk.
• If you do not want mint chip ice cream and want to focus on the chocolate, feel free to leave out the mint extract and replace the mints with milk chocolate chips, dark chocolate shavings, crushed peanuts, or your favorite candies.

More Mint Recipes:

• Dark Chocolate Peppermint Cookies
• No-Bake Peppermint Mocha Pie
• Easy Mint Julep
• Slow Cooker Peppermint Mocha Hot Cocoa
• Keto Mint Chocolate Chip Cookies