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!
PrintIngredients
- 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
Instructions
- 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.
You may also like:
No-Bake White Chocolate Peppermint Cheesecake
Wonderful delicious ice cream…How can you make this as Dulce with caramel…I would love to try that.
★★★★★
Hi Joanna – You might like this recipe over at The View From Great Island: https://theviewfromgreatisland.com/no-churn-dulce-de-leche-ice-cream-recipe/ (Susan’s recipes are amazing!)
This ice cream was so easy to make and so delicious!! I only had 3/4 of a can of the sweetened condensed milk and it turned out fine. I was looking for a recipe for using up the sweetened condensed milk, and this was one that popped up. I hope to make it again!! Thanks!
You’re very welcome Daniella! So glad you enjoyed the ice cream!
This looks so good! I am definitely going to try to make it, or a different flavor with the same base soon. Did you taste it as you added peppermint extract so you could figure out the correct amount? Thanks so much for sharing!!
Hi Shira – Yes – As written it is a mild peppermint flavor but you can add more if you’d like!
Can’t wait to make some! Looks amazing!
Thanks so much Amy! Have a great evening!
Peppermint ice cream is my favorite!! I love that this is pink instead of green – it’s so gorgeous.
I love a good mint chip ice cream and that color is just so much fun!
I have always been so intimidated to make homemade ice cream. I will certainly have to give this a try, it looks amazing!
This easy peasy ice cream recipe is definitely going to do me in…especially since it’s my favorite flavor – peppermint!
Oh yes Joanne – it is dangerously delicious! (And too easy to make!)
Ice cream certainly can’t get much easier (or better looking) than this recipe. Kind of like a double edge sword! LOL
I am so inspired by this no-churn ice cream. Never made an ice-cream without the aid of a machine before so I am curious to know the difference in texture and taste!
Thanks Thalia! I was surprised at how good the no-churn ice cream is! (And so much easier too…)
I LOVE peppermint ice cream! And no-churn too? Get out!
Peppermint ice cream, specifically, is one of my major weaknesses. So, this would be entirely too dangerous for me to make (but I’m going to anyway). Yum!
NO churn Ice creams are the best!
Peppermint Chip is one of my FAVORITES! Love your easy no-churn version, Martha!
Thanks Liz! And thanks for inspiring today’s recipe! 🙂
Wow, this looks really amazing. I generally stay away from ice cream recipes because I don’t have an ice cream maker, but this sounds so ridiculously easy. My family will definitely be getting some ice cream (maybe not today because we’re freezing, but tomorrow, yes tomorrow)
Thanks Christine – I was thinking I’m crazy to be posting an ice cream recipe today – on one of the coldest days this winter! But seriously – I eat ice cream year round! You’ve got to try the no-churn version – it’s great!
No churn! Yay! I can’t wait to try this…and get rid of one appliance in my overstuffed cabinet!!