Ingredients
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2 cups Heavy whipping cream (cold)
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1 can (14 oz) Sweetened condensed milk
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1 tsp Peppermint extract (start with less if you prefer a subtle mint)
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3–4 drops Green food coloring (optional, for that classic look)
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1 cup Semi-sweet chocolate chips or chopped dark chocolate
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Fresh mint leaves (for garnish)
Instructions
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Prep the Base: In a large chilled bowl, pour in the cold heavy whipping cream. Use a hand mixer or stand mixer to beat the cream on medium-high speed until stiff peaks form. Be careful not to over-beat it into butter!
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Flavor and Color: In a separate medium bowl, stir together the sweetened condensed milk, peppermint extract, and green food coloring until the color is uniform.
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The Fold: Gently fold about a cup of the whipped cream into the condensed milk mixture to lighten it up. Then, pour that mixture back into the main bowl of whipped cream. Use a spatula to fold gently in a circular motion. This keeps the air in the mixture, ensuring the ice cream is fluffy rather than a solid block of ice.
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Add Texture: Fold in your chocolate chips or chunks.
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Freeze: Pour the mixture into a 9×5-inch loaf pan or an airtight container. Smooth the top with a spatula.
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Set: Cover with plastic wrap (press it against the surface to prevent ice crystals) and freeze for at least 6 hours, though overnight is best.
Serving Tip: Let the container sit on the counter for 5 minutes before scooping to get that perfect, silky texture seen in your photo. Garnish with a sprig of fresh mint and enjoy!