This chocolate mint chocolate chip ice cream is the ultimate homemade ice cream treat, especially if you're a mint chocolate chip fan AND chocaholic like me. This version skips all the hassle of traditional churned recipes yet still gives you a creamy, chocolate-studded scoop that tastes like it's straight out of an ice cream parlor.
It's easy, it's no-fuss, and I know it's going to be your next favorite homemade ice cream flavor. Pinky promise.
Homemade ice cream always seems like a good idea..until you remember making it from scratch usually means hauling out an ice cream maker and freezing the bowl overnight. And that's without even churning the thing. Who has time for that? Not me!
Not only is this a no-churn recipe, it also has another differing factor from typical no churn ice creams. Instead of the usual sweetened condensed milk, this recipe uses cook-and-serve chocolate pudding mix, which adds a deeper chocolate flavor and a luscious texture to boot.
Add some whipped cream, a hit of peppermint extract, and plenty of chopped semisweet chocolate, and you've got yourself a frozen treat that comes together with minimal effort and maximum payoff. Now that's my kind of recipe.
Looking for other frosty treats? I bet you'll love my pineapple dole whip and no churn strawberry cheesecake ice cream recipes. Or check out this Snickers ice cream bars cake.
P.S. I love a good meal plan, don't you? Want to know what I like to serve before enjoying this chocolate mint ice cream? Rosemary grilled pork chops, smoked Mexican corn on the cob, and fried green tomatoes with remoulade are my ultimate summertime supper. If you want to add another "green thing," I'd go for my broccoli salad with bacon.
Oh, I'm getting hungry all ready. Let's make that ice cream, shall we?
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Ingredients
Before we get started, let's gather the ingredients we need for this recipe:
- cook and serve chocolate pudding mix
- whole milk
- granulated sugar
- heavy whipping cream
- peppermint extract
- semi-sweet chocolate bars
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to get cooking!
- First, cook the pudding according to the package directions, adding the sugar to the mix. (The pudding is thick enough when it coats the back of a wooden spoon and a line drawn the center remains.) Transfer to another bowl and let cool completely. Whisk in the peppermint extract.
- Then, beat the heavy cream until soft peaks form.
- Next, chop the chocolate bars.
- Finally, fold the whipped cream and chocolate pieces into the cooled pudding. Pour the ice cream into a freezer-safe container and freeze until firm, about 8 hours or overnight.
Hint: To cool the pudding down in a hurry, place the bowl over an ice water bath and stir the pudding until it's cool. Be sure not to use a glass bowl for the pudding--it can shock the bowl and cause it to shatter.
Hint #2: Freeze the ice cream in a metal pan for faster freezing and easier scooping.
Substitutions
Here are some ingredient substitutions in case you need them:
- Whole milk - Out of whole milk? That's okay. You can use 2% milk instead (but note that the ice cream may have more of any icy texture). Half-and-half also works--that'll make the ice cream ultra rich. I don't recommend using skim milk. It will definitely make the texture icy.
- Chocolate pudding mix - Swap out chocolate pudding for another flavor. Just be sure to pick a flavor that will complement the chocolate chunks. I don't recommend picking lemon.
- Cook and serve pudding mix - You can use instant pudding mix if that's what you've got on hand. The texture will be looser and will probably melt faster than cook and serve but it's still delicious!
- Peppermint extract - Use another mint extract, like spearmint extract, or peppermint oil. Be very careful though. Peppermint extracts and flavorings in general are very potent in the minty flavor department. A little goes a long way, and you don't want to end up with toothpaste-flavored ice cream.
- Semi-sweet chocolate bars - I like to chop up the chocolate myself so that's why I use chocolate bars. Feel free to substitute chocolate chips. And grab your favorite kind of chocolate: milk chocolate, white chocolate, and bittersweet dark chocolate chips are all great too.
Variations
Want to change things up? Check out these variations:
- Mounds Candy Bar Ice Cream - Make a coconut- and chocolate-flavored ice cream just like a Mounds candy bar by using coconut cream cook and serve pudding
- Thin Mint Chocolate Chip Ice Cream - I was a Girl Scout so I have a natural affinity for Thin Mints (and Samoas). The next time you order cookies, be sure to get an extra box of thin mints to crush up into this ice cream. Go down on the amount of peppermint extract too so it's not too overpowering.
- Chocolate Candy Cane Ice Cream - Make this a holiday-themed ice cream. Go down to a small amount of peppermint extract (or omit it completely) and stir in crushed candy canes.
- Chocolate Mint Chocolate Ice Cream Pie - Make the ultimate ice cream pie. Spoon the ice cream into an Oreo crust instead of a metal pan and then freeze overnight. Top with whipped cream and chocolate shavings and garnish with fresh mint for a pretty presentation.
Equipment
Here's the equipment you'll need to make this recipe:
- liquid measuring cup
- dry measuring cups
- measuring spoons
- chef's knife
- small saucepan
- whisk
- hand mixer
- 2 large bowls
- spatula
- freezer-safe airtight container
Storage
It probably goes without saying, but don't store this ice cream in the refrigerator until you want ice cream soup.
Store the ice cream in the freezer, ideally in the coldest part. For the best results, eat within 2 weeks. I also recommend pressing a piece of plastic wrap or parchment paper directly on the surface of the ice cream to prevent ice crystals from forming.
Tasty Tip
Every peppermint extract is different. Some can be super powerful and some not so much. The last thing you want I recommend starting with a ½ teaspoon first and then adding more to taste.
Frequently asked questions
Yep! However, note that the texture won't be as firm and will melt quicker.
Absolutely: just make sure to use a larger freezer-safe container and freeze until firm. I recommend going overnight.
This all depends on how cold your freezer is. To be safe, plan for at least 8 hours or up to overnight.
Make sure the pudding is completely cooled before adding the whipped cream. You also want to be sure to beat the cream to soft peaks. Be gentle when folding the two together--over-mixing can affect the texture.
The ice cream base may have sat out too long before you froze it. Be sure to fold the chocolate in gently along with the whipped cream and freeze immediately after pouring into the container.
It's probably not cold enough. Take the cream out of the fridge just before you whip it. You can also pop the bowl and beaters in the fridge or freezer for a little while beforehand if your kitchen is on the hot side.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this homemade chocolate mint chip ice cream recipe:
🍽Get the recipe
No-Churn Chocolate Mint Chocolate Chip Ice Cream
Equipment
- liquid measuring cup
- dry measuring cups
- measuring spoons
- chef's knife
- small saucepan
- whisk
- hand mixer
- 2 large bowls
- spatula
- freezer-safe container
Ingredients
- 1 (3.4-ounce) box cook and serve chocolate pudding mix
- 2 cups whole milk
- ¼ cup granulated sugar
- 1 cup heavy cream
- ½ to 1 teaspoon peppermint extract
- 6 ounces semi-sweet dark chocolate bars (1 cup chopped)
Instructions
- Cook the pudding in a small saucepan according to the package directions, adding the sugar to the mix and milk. Transfer the pudding to a large bowl and let cool completely. Whisk in the peppermint extract.
- Beat the heavy cream with a hand mixer in a separate bowl until soft peaks form.
- Chop the chocolate into small pieces.
- Fold the cream and chocolate into the cooled pudding. Pour the mixture into a freezer-safe container. (A loaf pan works great). Cover the surface with plastic wrap and freeze until firm, about 8 hours or overnight.
Video
Notes
- Whip the cream to soft peaks and gently fold the cream into the pudding base, being careful not to deflate all the air you carefully whipped in.
- Some peppermint extracts are stronger than others so add a little at first (about ¼ to ½ teaspoon) and more to taste. The last thing you want is to add too much mint flavor and have toothpaste-flavored ice cream.
- For the best results, let the ice cream stand at room temperature for about 5 to 10 minutes before scooping.
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Finally, don't forget to keep these food safety tips in mind when making this recipe.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
Jean says
I just had shoulder surgery so I was searching for a no turn recipe and came upon this one. It was so easy to make and we all loved it.
AshleyFreeman says
Wow! Perfect timing--hope your shoulder is healing quickly!
Leslie says
This was So chocolatey with just the perfect amount of mint! So creamy and delicious!
AshleyFreeman says
Thanks Leslie! So glad you loved it!
Elizabeth says
This ice cream was so delicious and easy to make! My toddler loved it.
AshleyFreeman says
Amazing! So glad it was a hit!
Krystle Smith says
I can't believe how easy it was to make, and it turned out so minty and rich! It honestly felt like I was at a fancy ice cream shop, but with all the cozy homemade vibes.
AshleyFreeman says
Woohoo! I'm so glad to hear that!
Lora says
What an easy way to make a summertime ice-cream favorite! Turned out great!
AshleyFreeman says
Yay! Thanks so much!