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Mint Chocolate Chip Ice Cream

Mint chocolate chip ice cream with a jade-green whipped base is ready to scoop with no machine and barely any effort. Whipped cream gives it a rich, scoopable texture, and mini chocolate chips stay evenly distributed for classic parlor-style crunch.
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Prep Time 10 minutes
freeze 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Heavy whipping cream
  • 2 cup heavy whipping cream Keep chilled for faster whipping.
Sweetened condensed milk
  • 14 oz sweetened condensed milk
Peppermint extract
  • 1 tsp peppermint extract Peppermint is potent—start with less if you prefer a milder mint flavor.
Green food coloring
  • 4 drop green food coloring Add gradually to reach your desired jade tone.
Mini chocolate chips
  • 0.75 cup mini chocolate chips Use mini chips for even pockets in every scoop.

Equipment

  • 1 stand mixer

Method
 

Whip the base
  1. Whip the heavy whipping cream in a large bowl with a stand mixer until stiff peaks form, about 3–5 minutes, as you can see clear ridges when you lift the beaters.
Mix the mint base
  1. Whisk the sweetened condensed milk, peppermint extract, and green food coloring in a separate bowl until smooth and evenly mint-colored, about 30–60 seconds with no streaks.
Combine
  1. Fold the whipped cream into the condensed milk mixture until fully combined and evenly jade-green, using gentle strokes so the mixture stays airy.
Add chocolate
  1. Fold in the mini chocolate chips until evenly dispersed, then stop as soon as no dry streaks remain.
Freeze
  1. Pour into a loaf pan, smooth the top, and freeze for at least 6 hours until firm enough to scoop, keeping the surface flat so it slices cleanly.

Notes

Pro tip: peppermint extract is very potent—start with 1/2 tsp and add up to 1 tsp only if you want a stronger mint flavor. Store covered in the freezer for up to 2 weeks; for best texture, let stand 5 minutes before scooping. Freezing is required, so no fridge-only option here. For a dairy swap, use coconut cream (chilled) plus a condensed-milk-style vegan sweetener substitute, then follow the same whipping and folding steps for a dairy-free version.