Peppermint ice cream with chocolate chips is a fun Christmas treat. Make this simple no-churn recipe in minutes with just a handful of ingredients.
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When I was a kid, my mom always bought a half-gallon of Bluebell peppermint ice cream for Christmas. It didn’t matter that it was freezing outside. We loved having that special treat that we could only get once per year.
The thing about Christmas in Texas is that it might be freezing outside. Or it might be 80.
One December circa 2008, my kids asked every day of the month if they could go swimming (in the plastic baby pool). Thinking it wouldn’t happen, I promised them that if the temperature hit 80 degrees that they could.
It did – the day after Christmas – so they donned their swimsuits and splashed in the wading pool. Of course, the water was very cold and the pool time didn’t last long.
So whether you’re enjoying a cold winter day or a warm one, this peppermint chocolate chip ice cream is a fun treat. It’s also easy to make in minutes without an ice cream machine.
How to make peppermint ice cream
Ingredients
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 14 ounces sweetened condensed milk
- 1 to 1-1/2 cups Andes Creme de Menthe Chocolate Mint Baking Chips
Instructions
In the bowl of a stand mixer, whip the heavy cream with the vanilla extract until soft peaks form.
Add the condensed milk and mix until just combined. The cream will probably deflate a little, but should still be pretty fluffy.
Next, gently fold in the mint pieces with a spatula.
Finally, pour the mixture into a large plastic container with a lid. Freeze until solid, about 5-6 hours. Overnight is fine too.
No-churn ice cream doesn’t get super hard like regular ice cream, so it will be soft to scoop even after days in the freezer.
This ice cream mostly tastes like creamy vanilla with bits of chocolate and a hint of mint. Plus, the Andes mints stay soft when frozen so they won’t hurt your teeth.
Peppermint ice cream recipe
No-Churn Peppermint Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 14 ounces sweetened condensed milk
- 1 to 1-1/2 cups Andes mint pieces
Instructions
- In the bowl of a stand mixer, whip the heavy cream with the vanilla extract until soft peaks form.
- Add the condensed milk and mix until just combined. The cream will probably deflate a little, but should still be pretty fluffy.
- Fold in the mint pieces with a spatula.
- Pour the mixture into a large plastic container with a lid. Freeze until solid, about 5-6 hours or over night.
Check out some other fun and creative ideas on One Mama’s Daily Drama:
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