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Mint chocolate chip ice cream is a favorite in this house. Since I recently upgraded from my broken down manual crank ice cream maker to one with an actual motor (yah!) I’ve been experimenting with different ice cream recipes. This mint chocolate chip is fabulous and it was devoured quickly. I’ve made it three times already and it won’t be the last time either!
I’ve decided that I prefer ice cream made with a sweetened condensed milk base. It’s not only easy, it doesn’t require eggs or to be cooked, which also means no long chill times in the refrigerator. Just mix, add to the ice cream maker, and freeze. That’s it. So you’ll see a lot of sweetened condensed milk based ice creams here from now on. The egg custards are good, and I know I can make them. That’s all I need to know. Been there, done that, like this way better. ;-)
I actually made a completely different recipe the first time I made this, and it turned out my mint extract was a bit expired. So my ice cream tasted like mouthwash. :-* However, it’s been perfected now, just make sure you have a current bottle of mint extract! Ha! Now, on with the recipe. I give you dreamy, creamy mint chocolate chip ice cream!
Mint Chocolate Chip Ice Cream
14-oz can sweetened condensed milk
2 cups heavy cream
1 cup milk (I use 1%)
large pinch salt
2 teaspoons vanilla extract
1/2 teaspoon pure mint extract
5 drops green food coloring
4 ounces bittersweet chocolate
Combine all ingredients except for the chocolate in a large bowl and whisk until well combined. Pour into your ice cream maker and process according to the manufacturer’s instructions.
5 minutes before churning is complete, melt the chocolate on 50% power in your microwave. Slowly drizzle the chocolate into the churning ice cream maker.
The difference in temperature between the ice cream and the meted chocolate will cause the chocolate to harden and crack, creating wonderful chocolate chips. This method is known as straccietella.
Turn the ice cream out into a freezer container and freeze until hard, usually a few hours or so.
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I couldn’t agree more with you when it come to the ease of using sweetened condensed milk to make ice cream. When I make it, it disappears so quickly that it makes me wonder why I would spend the time to make it any other way.
Choc. mint is Andy’s favorite ice cream. I’m going to try your version this weekend. MMM! Can’t wait!
What type of ice cream maker did you get? From the top, it looks like mine.
Cuisinart! I love it!
MMM That looks so good! Nice and creamy.
What kind of freezer container do you use?? I’ve gave ice cream making a break because once I’d put it in the freezer it would be hard as a rock the next time I tried scooping some out.
hi Fallon! I just use a plastic container, or you can recycle the Blue Bunny ice cream containers. Those work well too :) If your ice cream is too hard, your freezer may be set too high. You can also add a tablespoon of vodka or rum to your ice cream as it’s churning. The alcohol is a low enough amount that it’s not detected in the flavor, but it helps keep it from freezing rock hard. I didn’t have to do that with this one or with the pink peppermint ice cream I’m going to post in a day or so either :)
microwave frozen ice for 10 seconds at a time… It assists with softening.
Ooooooh…that looks good. I’ve just turned into a condensed milk ice cream convert recently too! Love it!!
Very tempting…..
Amanda its official…..I AM IN LOVE WITH YOU and this MINT AND CHIP ICE CREAM!!!! You must’ve known it was my favorite! lmao
haha! Well you really have to make it, it’s fabulous!
Do you think I could twist your arm to make it for me? My birthday is tomorrow and would be GREAT with a couple of scoops of that deliciousness! lol Thanks for the food porn (pics) lol
Yum! It looks great. Glad SCM worked so well to your liking.
Mint Chocolate Chip is probably my favorite ice cream (or at least top three) and this is a great recipe! I love using sweetened condensed milk in my ice cream as well and I just love your method for adding the chocolate “chips…” that is totally fascinating. I want to try this just to see that happen:-)
Thank Becky :) Sometimes the chocolate can clump together, just break it up when you put the ice cream into the container you will be freezing it in. Then break i up and spread it around with a rubber spatula if needed! :)
Gah! What are you doing to me?? You do know what is going to happen now, right? Now, NOW Aidan will want the ice cream sandwiched in those cookies or made into a pie or something with both of them and more chocolate sauce and whipped cream or something and I won’t hear the end of it until I make it happen. That’s not the worst part though because then I will end up eating half of it myself LOL! That is some seriously great looking ice cream Amanda!
I make ice cream both ways..I am still on the fence on which one I like better..but the sweetened condensed milk is definitely the quicker route BY FAR!
Mint chocolate chip is one of my all time fav’s
On accident, I looked at this post again. ;) But now I know what flavor of ice cream to make next. We’re pretty much out of ice cream, which is like a cardinal sin. But I just happened to, without really think about it, bought some cream AND some cond. milk, I just like to have both on hand for things. So question–do or did you use spearmint flavor or peppermint? Spearmint right? Peppermint is more for candy cane type mint flavor.
For this particular ice cream I actually used “pure mint extract”, that’s what it says on the bottle. However, all the recipes I searched called for peppermint extract. I used peppermint in my pink peppermint ice cream, which is getting posted this coming week, but the difference in flavor actually came from a higher amount of vanilla extract. So you could use peppermint extract, I haven’t seen spearmint in the store but I think that would work good too :)
Wonderful.
[...] used in a couple other recipes. Pink peppermint ice cream isn’t much different than mint chocolate chip ice cream. There are basically 2 major differences. The mix-ins (peppermint candies as opposed to chocolate) [...]
I think the mint extract has enough alcohol to keep it from freezing solid. Mine has 89% alcohol!
Oh wow!
Amazing!!!
how can I make this without a ice cream maker? just like blend it by hand or put in a mixer then put it in the freezer container?
Just blend it by hand and put it into a container. The ice cream maker has a frozen canister and a paddle that turns the mixture, scraping the sides of the frozen container as it goes. This is the churning action. However, it should be fine if you just place it in the container :)
I so love this recipe. I’ve made it so many times in the last month I don’t even need to look at the recipe anymore. One thing though, maybe you could help, this last time I made it the ice cream got very soft towards the end, I could almost “pour” the mixture into the container to freeze it in. I’m wondering what it could be.
Do you mean that it was soft at the end while taking it out of your ice cream maker and transferring it to your freezer container? if so, it sounds like your freezer canister wasn’t frozen completely at the bottom. Or did you mean something else? At any rate, once frozen in the freezer it should be fine :)
Hi,
I would love an egg alternative for the base too, but every time I try something different it makes the ice cream too icy (not smooth and creamy). I’ve had some success w/gross stabilizers like corn syrup and corn starch, but that’s too unnatural to want to go back to. Do you find the sweetened condensed milk remedies this issue?
Definitely yes! Sweetened condensed milk provides a wonderfully creamy ice cream!
This is the perfect chocolate chip mint recipe. I’ve made it three times already. I’m still working on the stracietella method. The chocolate comes out in big chunks here and there. Does that happen to you too? And what kind of chocolate do you use? Anyways, it’s a great recipe…thanks for sharing!
Hi Kelli! Yes that has happened to me. Once I pour the ice cream from the ice cream maker and into the container, I then break up the larger chunks of chocolate using a spoon or butter knife. Works great!
Amanda, I just love this ice cream. Just recently became an owner of an ice cream machine. This recipe is going to be my death. Can’t stop thinking of the delicious stuff waiting in the freezer to be consumed. Do you have any good ideas for coconut ice cream with sweetened condensed milk? We don’t have coconut cream here in Sweden. Just love coconut as well as coffee and maple walnut.
Hi Marsha! Do you have access to fresh coconut? I might do some experimenting and let you know!
Try using coconut milk instead of condensed milk. It’s SO good and it’s not thin (so you don’t get watery ice cream)…it’s very thick, in fact. Just make sure to use full fat coconut milk from a can. If you have access to a Trader Joe’s, they have coconut milk and coconut cream. I use a can of each since the cream is so much thicker.
I bought a cheap ice cream maker on sale only so I could make a few rare ice cream deserts I’d see whipped up on the food channels (namely – Giada’s ricotta ice cream). Tonight I started whipping up a chocolate ice cream recipe that was in the machine manual. Typically, having not reading ahead it wasn’t until I set the machine up that I realized I would have to chill the mix overnight. Dang! So then I started thinking about making something else and came across your recipe for my favorite of all flavors. This came out so well, I can’t believe how easy it was, and the little spoonful I had made me swear out loud! I can’t wait till it sets!
Ha ha Neil! The swearing out loud bit cracked me up! So glad you liked it, it’s totally one of my favorites too!
I just made your mint chocolate chip ice cream and it was delish. I have made several recipes but this one by far the best. Thank You
This recipe sounds delicious…I will have to try it. How much ice cream does this recipe yield? I have a 1.5 qt. Cuisinart ice cream maker, & want to be sure it’s big enough. Thanks!
Hi Aki. I have a 2 quart machine but I BELIEVE it makes 1.5. To be safe, just pour enough of the mixture in to your maker to fill it 3/4 full. If you have any left over you can just freeze it in another container.
I just made this with my 9 year old grandson. It was so easy — he did it all himself! (With supervision!) We added 1/4 t more mint extract and did half semi sweet and half bittersweet chocolate. It’s in the freezer now – YUM
That’s awesome Judi, so glad you guys had fun in the kitchen!
I made this with my 6 yr old daughter last night in my Cuisinart 2 qt icecream maker. She had fun drizzling the chocolate in. This turned out excellent!!! THANKS!
Thanks so much for this condensed milk based mint chip ice cream. In the middle of summer the last thing I want to do is stand over a stove top cooking custard! This is sinfully rich and delicious and the vanilla really takes the “bite” out of the mint flavoring, balancing it perfectly. I admit that I wanted it more minty and less vanilla-y so I used 1 tsp. of each flavor. Perfection!
So glad you are enjoying it! :)
I made this Mint Choclate chip ice cream….WoW! This was so good.
I will only make ice cream with condensed milk from now on. It makes a huge difference. Thank you for this recipe. :) My family loved it!!
You are so welcome! I couldn’t agree with you more, it’s the only way I make it now ;)
This is in the ice cream maker just now. I’ll be adding the chocolate shortly. The only Change I made was to just use 1tsp vanilla. The mix tasted good before I threw it in the maker so I can’t wait to try it after the chocolate has been added :-)
Aww I made a comment from my phone yesterday but it didn’t post :(
This is my first time using condensed milk and I am really pleased with the result, its very creamy. I have previously warmed milk sugar and cream with vanilla to use as my base as i’m not quite brave enough to make a custard yet :)My ice cream was made and in the freezer within 30 mins which is great! Its usually at least a 2.5 hour job
This was my first time using the straccietella method and I wont be going back to chopping up chocolate or throwing in chocolate chips, it gives you more of a chocolate ‘crisp’ texture rather than a chip texture and there is less danger of getting a really hard bit of chocolate.
I made a couple of wee changes, I only used 1 tsp of vanilla and tbh when I make it next time I will just omit it altogether as I feel the condensed milk gives it enough sweetness. I also added 1/4 of a tsp of glycerine at the very end and just stirred this in by hand before I split the mix. This gave me a lovely soft scoop ice cream for a few hours last night so I would reccomend adding the glycerine if you were maybe having a dinner party the day you made the ice cream as you could just scoop straight from the freezer and have 1 less thing to worry about.
I just checked the ice cream this morning and it is firmer than it was yesterday but I can tell that its much softer than my normal ice creams, which I usually have to give a good 20 mins to get soft.
Bottom line, this is a wicked recipe, its super easy and I reckon very adaptable. My next ice cream will be a white chocolate one using this method. I have also bookmarked your ice creams page – you have some cracking recipes :)
Keep up the good work
xK
I am so glad you liked it! I agree, I’m totally sold on the sweetened condensed milk version too. And agreed again on the stracciatella method!
Made this recipe this past weekend and let me tell you – it didn’t last in the freezer. I will need to triple the recipe next time. Oh, and I’m not a chocolate lover so I compromised for the family used Andes mints instead of regular chocolate bars and shaved the candies in a zip bag. It was great!
So glad you loved it as much as we do!
[...] for those with an ice-cream maker, amanda from amanda’s cookin, has devised this, again super easy, homemade mint chocolate chip ice cream recipe found here [...]
All I could taste was the vanilla, FAR too much vanilla. A complete waste of time and ingredients.
Cut the vanilla by half at the very least. I should have compared ingredient levels to other recipes as none I could find have more than 1 tsp. and this calls for 2.
Brandon, is it possible that you forgot to include the mint extract? There’s no way, if the recipe was followed correctly, that this would just taste like vanilla. The only other thing I can think of would be that your mint extract wasn’t any good. Sorry you had a bad result, but I can guarantee you that this recipe, if followed per the instructions, is very minty and the vanilla simply tones down the mint a little to give it a creamy taste. Hope you’ll try it again, sorry you had trouble!
I made my first batch of vanilla ice cream last nite. I just bought a maker.
It turned out really good but a little sweet. I found your recipe after I made the vanilla and I would do the choc mint for sure next time.
Probably sooner than later as it is a favorite ice cream of ours.
Looking forward to it !!!!!
Wow Amanda, I just looked at some of the other ice cream recipes. I could
get hooked on this stuff lol…especially the one with the pb cookies added
Oh that’s a really good one!
I have never liked usinf sweetened condensed milk recipes – a childhood thing. However, after reading your recipe, and all the comments, I will break my own forever rule and use your recipe as is to make my 11 year old great-granddaughter’s favorite ice cream. Thank you very much.
I had that same aversion for a long time. However now I make all my ice cream with SCM!