My waistline is in for some big trouble…
Ice cream is my biggest weakness in the world! If I had to choose one food to bring with me to a deserted island – it would be ice cream! I’m also a bit of a purist when it comes to making ice cream so I’ve never been put off at all by the effort it takes to make a custard-based ice cream (like this, this, or this).
But ever since I saw this vanilla no-churn ice cream over on my friend Liz’ blog – it’s been in the back of my mind. And on New Year’s Eve – I gave that no-churn ice cream a try. Just two ingredients: heavy cream and sweetened condensed milk – plus whatever flavors you wish to add – whipped together, then frozen for six hours until firm.
Super simple – and that ice cream was REALLY DELICIOUS – rich and creamy and perfectly sweet!
So of course – since then – I’ve been dreaming about all sorts of no-churn ice cream flavors to make – starting with today’s recipe for No-Churn Peppermint Chip Ice Cream! I took that basic no-churn recipe, added a little bit of peppermint extract and pink food coloring (you could use green food coloring if you prefer – for St. Patrick’s Day coming up in a few months!) plus some mini-chocolate chips.
Just six hours later – no churning required – you’ll have a delicious peppermint chip ice cream that kids and grownups will both love! And if you really want to go crazy – you can top your ice cream with crushed up candy canes (we had some leftovers from Christmas) and even more chocolate chips!
This no-churn ice cream is so easy to make – I predict I’ll be making homemade ice cream a lot more often from now on! Which is NOT very good for my waistline…but IS very good for my tastebuds!Print
No-Churn Peppermint Chip Ice Cream
- Prep Time: 6 hours 10 mins
- Total Time: 6 hours 10 mins
- Yield: 1 quart
- 2 cups heavy whipping cream
- ½ teaspoon peppermint extract (make sure to buy peppermint and not mint extract!)
- 1-2 drops of pink food coloring (or more to achieve the color you’d like)
- 1 14-ounce can sweetened condensed milk
- 1 cup mini chocolate chips
- In the bowl of a stand mixer using the whisk attachment, whip the heavy cream until stiff peaks form.
- Add the peppermint extract and the food coloring to the bowl with the whipped cream, then with the mixer on low speed, drizzle in the sweetened condensed milk. Once combined, fold in the chocolate chips and gently stir until evenly mixed throughout the ice cream base.
- Pour into a freezer-safe container. Cover and freeze for at least 6 hours or until the ice cream sets up.
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