Eggless Mint Chocolate Chip Ice Cream
Cool, minty, and loaded with chocolate chips, this no-churn ice cream is the kind of freezer treat that disappears fast — especially when you're serving eight people on a warm evening. Most store-bought versions rely on egg yolks to create that rich, creamy texture, but this recipe skips them entirely by whipping cold heavy cream to stiff peaks and folding it together with sweetened condensed milk. The result is genuinely scoopable and luxuriously smooth without a custard base in sight. A teaspoon of peppermint extract delivers that classic cool bite, while a full cup of mini semi-sweet chocolate chips gives you a little crunch in every spoonful. A few drops of green food coloring are optional, but they make the finished scoop look exactly like the ice cream shop version you grew up loving. The hardest part is waiting the six hours for it to firm up — once it's set, you'll have a creamy, crowd-pleasing dessert that tastes like it took far more effort than it did.
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Learn more →Ingredients
8 servings
- 2 cups heavy cream, cold
- 1 can (14 oz) sweetened condensed milk
- 1 tsp peppermint extract
- ¼ tsp fine salt
- 3–4 drops green food coloring (optional)
- 1 cup mini semi-sweet chocolate chips
Instructions
- 1
Pour the cold heavy cream into a large mixing bowl. Beat with a stand mixer or hand mixer on medium-high speed until stiff peaks form, 3–4 minutes — the cream should hold its shape when the beaters are lifted and not slump.
- 2
In a separate bowl, whisk together the sweetened condensed milk, peppermint extract, salt, and green food coloring, if using, until combined.
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