Chocolate mint ice cream is a rich and chocolatey twist on a classic ice cream flavor. Sweet Andes mint pieces are suspended throughout a chocolate no-churn ice cream base to create this dark, cool, and creamy dessert.
Chocolate lovers everywhere are sure to be obsessed with this intensely chocolatey version of mint chocolate chip ice cream. My chocolate mint ice cream is heavy on the chocolate and light on the mint, making it perfect for those who enjoy creamier, deeper, more indulgent flavors. The bits of Andes mints swirled throughout this chocolate no-churn ice cream adds just a hint of refreshing coolness to this otherwise rich homemade ice cream. Making it one of my favorite ice cream flavors.
One of the best parts of this chocolate mint ice cream is that it’s a great dessert to serve year-round. You can make this no-churn ice cream without turning on the oven or stovetop, making it a perfect summer treat! Or you can pair the deep flavors of this ice cream with a warm cookie or slice of cake and serve it as a decadent winter dessert. No matter what the occasion, you can feel confident serving this chocolate mint ice cream year round. Trust me, everyone is going to love it!
Ingredient Notes
Heavy Whipping Cream: Gives your no-churn ice cream base a creamy and fluffy texture.
Sweetened Condensed Milk: Sweetens your ice cream without causing it to feel grainy or freeze too hard.
Cocoa Powder: Adds an intense chocolate flavor to your no-churn ice cream base.
Vanilla Extract: The light and sweet notes of this extract help to balance out the strong chocolate and mint flavors.
Andes Mints: Add just a touch of minty goodness to this homemade ice cream.
Equipment You’ll Need
No ice cream maker? No problem! This chocolate mint ice cream is a no-churn ice cream, meaning that you’ll only need a few simple pieces of kitchen equipment to make it. Make sure that you have an electric mixer, a rubber spatula, a 9x5” metal loaf tin, or any other freezer-safe shallow container, and of course, an ice cream scoop.
How to Make Creamy Ice Cream With A Few Simple Ingredients
Step 1. Place the heavy cream and cocoa powder into a large mixing bowl. Use an electric hand mixer to whip the mixture to stiff peaks. You could also use a stand mixer for this.
Step 2. Add the sweetened condensed milk and chopped Andes mints and gently fold everything together.
Step 3. Transfer the mixture to a metal loaf tin and allow it to set in the freezer.
Step 4. Once the ice cream is frozen solid, it’s ready to be served and enjoyed!
Frequently Asked Questions
If you like peppermint and chocolate, you’ll love this chocolate mint ice cream. The cool and creamy mint pieces cut through the deep and rich chocolate ice cream base. The result is a dessert that’s sweet, creamy, and decadent.
Andes mints are actually crème de menthe flavored. Crème de menthe is a green, peppermint-flavored French liqueur. Don’t worry though, these sweet little mint chocolate bites are alcohol-free!
Traditional mint chocolate chip ice cream combines a mint ice cream base usually made with fresh mint leaves with chocolate pieces. In this recipe, you’ll switch things up by instead swirling mint candy pieces throughout a chocolate ice cream base.
Chocolate mint is a variety of mint plants with a subtle chocolate flavor. Although I call this a “chocolate mint ice cream,” you don’t need to buy this special kind of mint to make it! The “chocolate mint” in the title simply refers to the mint candy pieces swirled throughout the chocolate ice cream base.
Storage
To keep things simple, I like to store this ice cream in the same loaf tin that I initially froze it in. Just add a layer or two of plastic wrap to the top, and this ice cream should stay good in the freezer for up to 2 months. I also like to use this airtight container I find on Amazon. They seem to work better in the freezer than a loaf pan. The key to making sure this ice cream doesn’t become freezer burnt is to keep oxygen out of your storage container.
Expert Tips and Tricks
- If you can’t find Andes mints, don’t worry! Any soft mint candy will work. Sometimes you can even find mint-flavored mini chocolate chips. I would, however, avoid using hard mint candies.
- Want a richer, darker chocolate flavor? Try using Dutch process cocoa powder instead of regular cocoa powder.
- Be sure to whip your cream to stiff peaks. This will keep your chocolate mint pieces from sinking to the bottom of your ice cream.
- Keep your ice cream from freezing too hard by ensuring you don’t overmix it! Gently fold all the ingredients together until they’re just barely incorporated.
- If you want to take this ice cream over the top, I'd recommend a hot fudge sauce to drizzle over a scoop. Oh my gosh, the best ice cream for a hot summer day.
- I also like to shave just a bit of chocolate on top of the ice cream. I use a veggie peeler and just shave some dark chocolate chunks. It's a delicious way to add a bit of extra chocolate to this easy recipe.
Have You Tried The Recipe?
So, there you have it. The perfect summer dessert that doesn’t require any special equipment or skills. Just a few simple ingredients and some patience as the ice cream sets. Have you tried this recipe? Let us know how it went in the comments below! And if you’re looking for more delicious (and easy) frozen treats, be sure to check out our other easy ice cream recipes. Enjoy!
No Churn Chocolate Mint Ice Cream
Ingredients
- 2 cups Heavy Whipping Cream
- ⅓ cup Cocoa Powder
- 1½ cups Sweetened Condensed Milk
- 1 teaspoon Vanilla Extract
- 1 cup Andes Mints
Instructions
- In a large bowl, combine the heavy whipping cream and cocoa powder. Use an electric hand mixer to whip the cream until stiff peaks begin to form.
- Gently fold in the sweetened condensed milk, vanilla, and Andes mint pieces until the mixture is homogenous and the chocolate pieces are evenly distributed throughout the ice cream.
- Pour the mixture into a 9x5 inch loaf pan and allow the ice cream to chill in the freezer for five hours.
- Serve and enjoy!
Notes
Nutrition
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Jill says
It didn't fully set in the 5 hour time frame, but it was enough to transfer it from a loaf pan to better container. The ice cream taste is excellent, altho the mint taste is very faint. I will probably try adding just a little extract next time. For this batch, I'll just sprinkle leftover Andes mint pieces on top.