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No-Churn Mint Chocolate Chip Ice Cream


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  • Author: Beth Dunham

Description

The secret to the superior flavor of this ice cream is an infusion of fragrant fresh mint leaves and cream.


Ingredients

Scale
  • 1/2 cup loosely packed fresh mint leaves
  • 2 cups whipping cream
  • 1 can sweetened condensed milk (300ml)
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon pure peppermint extract (optional)
  • 160 grams dark chocolate bar – coarsely chopped

Instructions

  1. Coarsely chop the mint leaves and combine with the cream in a small saucepan over medium-low heat. Gently warm the mixture, stirring occasionally, until it feels hot to the touch. Don’t let it come a boil. Remove the pan from the heat, cover and let steep for 20-30 minutes.
  2. Strain the cream in to a bowl, squeezing the mint in order to release as much liquid as possible.
  3. Chill the infusion until it very cold by placing the bowl in a larger bowl filled with ice or by placing it in the refrigerator for a few hours. The cream won’t whip properly unless it is very cold, so don’t try and rush this step.
  4. In the bowl of your stand-mixer, or using a large whisk, whip the cream until it holds gentle peaks.
  5. Taste the cream to test for flavour, you may want to add a few drops of peppermint extract if it’s not quite minty enough for your liking.
  6. In a separate bowl, stir together the sweetened condensed milk with the vanilla until combined.
  7. First fold in about a cup of the whipped cream to the sweetened condensed milk to lighten it a bit. Then add this mixture into the remaining whipped cream and continue to fold in until everything has been evenly incorporated.
  8. Finally, stir the dark chocolate bits through the mixture.
  9. Transfer to a container for freezing. I like to use a chilled glass or ceramic 2 litre loaf pan, but almost anything would do.
  10. Cover the surface of the mixture with plastic wrap, and freeze for 5-6 hours until firm.
  • Category: Dessert, Ice Cream
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