This no-churn ice cream comes together with just a handful of ingredients and a whole lot of payoff: cold heavy cream whipped to stiff peaks, then folded gently with sweetened condensed milk, peppermint extract, and a pinch of salt until the base turns light, airy, and perfectly pale green. Mini chocolate chips get folded through so every scoop delivers that classic mint-and-chocolate contrast, cool and refreshing with little bursts of rich cocoa. Pressing plastic wrap right against the surface before freezing keeps it silky and scoopable, with no icy crystals to fight through later. Since it skips an ice cream maker entirely, all you need is a mixer, a loaf pan, and patience while it firms up in the freezer. It's a genuinely easy treat to keep on hand, and it fits neatly into a gluten free dessert rotation without any fuss.
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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.
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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