This no-churn mint chip ice cream is fast and simple to make and it’s an excellent way to dip your toes into making homemade ice cream!
Raise your hand if you’re with me on the “ice cream in place of a meal” front!
Yes! Yes! Yes! I have no trouble at all sacrificing one meal of the day for a giant ice cream cone.
Especially when we’re on vacation. (side note: my Maine countdown is under the 2 week mark now!) But as is the reality, vacation is vacation and real life means busy busy busy. Amiright?
While I’m no newbie to homemade ice cream, I have been a bit resistant to the no-churn fad of the past few years. I’m a slow adopter – what can I say? Buuut…we were swimming a hot and steamy afternoon away a couple of weekends ago and we both suddenly needed ice cream.
Like, NEEDED it. And we weren’t about to sacrifice pool time to stand in line and wait for overpriced cones either. And I certainly wasn’t about to start heating cream and cooking egg yolks…and then waiting 6 hours for the mixture to chill…and then churning and waiting another 6 hours for the ice cream for set up.
Nope nope nope.
So I walked inside (I dried off first, of course!), busted out my food processor and a can of sweetened condensed milk and in about 5 minutes, there was no-churn ice cream in the freezer setting up.
We had this no-churn mint chip ice cream for dinner that night. And it was DELICIOUS. Different than the egg-based homemade versions we love but still creamy, cold, and packed with flavor, thanks to the fresh mint from our backyard bucket o’ mint.
The very best part was how incredibly quick it was to make! I might just be a no-churn convert, and as with traditional homemade ice cream, the flavor combinations are endless. I always see lots of ice cream happening in the summer but now I see it happening so much faster.
Who am I to complain?
No-Churn Mint Chip Ice Cream
1 (14 oz) can sweetened condensed milk
½ cup fresh mint leaves
Good pinch of Kosher salt
1 tsp vanilla extract
1 to 2 tbsp crème de menthe liqueur – green or colorless – (or ¼ to ½ tsp peppermint extract or oil)
1 ½ cups cold heavy cream
about ½ cup mini chocolate chips
Add the milk, mint, salt, vanilla, and 1 tbsp crème de menthe (or ¼ tsp peppermint extract or oil) to the bowl of a food processor and blend until the mixture is smooth and the mint is very finely chopped. Add more crème de menthe, extract, or oil to taste and blend again.
Beat the heavy cream in the bowl of a stand mixer fitted with the whisk attachment or with a hand mixer or stick blender in a large bowl until stiff peaks form.
Pour the mint mixture into a large bowl and fold in 1/3 of the whipped cream until it disappears into the mint mixture. Lightly fold in the remaining whipped cream until no streaks remain.
Pour half of the ice cream mixture into a freezer-safe bowl/container and sprinkle half of the chocolate chips over the top. Transfer the remaining mixture to the bowl and sprinkle the remaining chips over the top. Freeze until solid (or softer if you’d like!), about 4-5 hours.
The ice cream will soften quickly at room temperature, especially in a hot summer kitchen, so be prepared for this when you’re ready to serve it.
adapted from The Vanilla Bean Blog
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