Mint Chocolate Chip Ice Cream

5 from 5 votes

Mint Chocolate Chip Ice Cream

A refreshing no-churn mint choc chip ice cream made with fresh mint leaves. With only four ingredients and no eggs needed, it's relatively simple to make. The fresh mint imparts such a vibrant minty flavour, it's irresistible.

Prep Time20

Cook Time2

Steeping & Freezing Tie8

Total Time8 22

Course: Dessert

Cuisine: British

Keyword: chocolate chip, cream, ice cream, mint

Servings: scoops

Calories: 175kcal

Author: Choclette @ Tin and Thyme

Ingredients

30 g fresh mint leaves not including stalks
600 ml double cream (heavy cream)
200 ml condensed milk
100 g dark chocolate

Metric - US Customary

Instructions

Place the mint leaves into a medium sized lidded pan, then pour the cream over the top. Heat until just steaming, but before it boils. Turn off the heat, cover the pan and leave for a couple of hours (or more) to steep.
30 g fresh mint leaves, 600 ml double cream (heavy cream)
Strain the cream through a sieve, pressing the leaves as firmly as you can to extract as much of the cream and flavour as possible.
Put the cream in the fridge to cool. The cream needs to be properly cold in order to whip it up.
Meanwhile, using a sharp knife, chop the chocolate as finely as you can. Frozen chocolate goes really hard, so you don't want big lumps of it in the ice cream.
100 g dark chocolate
As soon as the cream is cold, whip it up with electric beaters, whisk or stand mixer. Stop as soon as the cream has tripled in volume, is light and airy and is thick enough to just about hold its shape. If you over whip cream, it very quickly turns to butter. You can do this by hand, but as there's a lot of cream it's quite hard work and can take some time.
Pour in the condensed milk and briefly whip again to combine.
200 ml condensed milk
Gently fold in the chocolate chips until they're more or less evenly distributed.
Spoon into suitably sized containers. I filled a 1 litre and a ¼ litre tub.
Freeze for at least 6 hours before using. It will keep well for about three months. Remove from the freezer fifteen minutes before serving.

Notes

How many scoops of ice cream you get will very much depend on the size of your scoop. This amount gives approximately twenty medium sized scoops.

You'll find additional tips and info about this recipe in the step-by-step guide in the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.

Nutrition