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Homemade Mint Chocolate Chip Ice Cream

Creamy ice cream made by mixing heavy cream with peppermint extract and folded-in chocolate chips, then freezing without churning. Final texture is smooth and velvety with pockets of melty chocolate, topped with a glossy appearance.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 4 minutes
Servings: 4 cups
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Heavy cream
  • 1/2 teaspoon Peppermint extract
  • 1/2 cup Chocolate chips semi-sweet or dark
  • 1/4 cup Granulated sugar

Equipment

  • Mixing Bowl
  • Whisk
  • Freezer safe container
  • Spoon or spatula

Method
 

  1. Measure and pour 2 cups of heavy cream into a mixing bowl.
    2 cups Heavy cream
  2. Add 1/4 cup of sugar to the heavy cream.
    2 cups Heavy cream
  3. Whisk the mixture until the sugar dissolves completely and the cream becomes slightly frothy.
    2 cups Heavy cream
  4. Stir in 1/2 teaspoon of peppermint extract for flavor.
    2 cups Heavy cream
  5. Fold in 1/2 cup of chocolate chips using a spatula.
    2 cups Heavy cream
  6. Transfer the mixture to a freezer-safe container and cover with plastic wrap or a lid.
  7. Freeze for at least 4 hours or until firm, then serve with a smooth, creamy appearance and visible chocolate pockets.

Notes

No churning needed, just patience for freezing. For best flavor, serve slightly softened.