No-Churn Chocolate Mint Chocolate Chip Ice Cream
This chocolate mint chocolate chip ice cream is rich, minty, and packed with chocolate in every bite--perfect for anyone who loves a good no-fuss dessert. It skips the need for an ice cream machine and the sweetened condensed milk you typically find in no-churn ice creams, using chocolate pudding mix instead for an extra creamy texture that’ll have you coming back for more.
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Servings: 8
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.