Imagine a dessert that transports you to a magical winter landscape with every single spoonful - a creamy, decadent ice cream that requires zero churning and delivers maximum flavor! This No-Churn Peppermint Chocolate Chip Ice Cream is about to become your new obsession, promising a luxurious treat that's impossibly easy to make and guaranteed to impress. Whether you're a chocolate lover, a mint enthusiast, or simply someone who craves a show-stopping dessert, this recipe will revolutionize your homemade ice cream game forever!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Dessert
Serves: 1 quart
Ingredients
- 2 cups heavy cream
- 1 can (14 oz) sweetened condensed milk
- 1 tsp peppermint extract
- 1/2 cup mini chocolate chips
- Crushed peppermint candies
Instructions
- In a large mixing bowl, pour in 2 cups of heavy cream. Using an electric mixer, whip the cream on medium-high speed until soft peaks form. This should take about 3 to 5 minutes. Be careful not to overwhip, as you want a light and airy texture.
- In a separate bowl, combine one can (14 oz) of sweetened condensed milk with 1 teaspoon of peppermint extract. Stir well until the peppermint extract is fully incorporated into the condensed milk.
- Gently fold the whipped cream into the sweetened condensed milk mixture. Use a spatula to combine them, being careful not to deflate the whipped cream. The mixture should be smooth and fluffy.
- Add 1/2 cup of mini chocolate chips to the mixture, folding them in evenly. If you like, you can reserve a few chocolate chips to sprinkle on top later.
- For an extra festive touch, crush some peppermint candies and fold them into the mixture. You can adjust the amount based on your preference for minty flavor.
- Once everything is well combined, transfer the mixture into a quart-sized airtight container. Smooth the top with a spatula, and if desired, sprinkle the reserved chocolate chips and additional crushed peppermint candies on top.
- Cover the container with a lid or plastic wrap, and place it in the freezer. Allow the ice cream to freeze for at least 4 hours, or until it is firm.
- When ready to serve, remove the ice cream from the freezer and let it sit at room temperature for about 5 minutes to soften slightly. Scoop into bowls and enjoy your homemade no-churn peppermint chocolate chip ice cream!
Tips
- Whip cream to soft peaks: Be patient and watch your cream carefully. Overwhipping can lead to a grainy texture, while underwhipping won't provide enough volume.
- Chill your mixing bowl: For the fluffiest whipped cream, refrigerate your bowl and beaters for 15 minutes before starting.
- Fold gently: When combining ingredients, use a light hand to maintain the air in the whipped cream, which ensures a creamy, smooth texture.
- Customize your mix-ins: Experiment with different chocolate chip sizes or types, and adjust the amount of peppermint candies to suit your taste.
- Freeze properly: Use an airtight container and press plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming.
- For extra indulgence, drizzle melted chocolate or add a sprinkle of crushed peppermint right before serving for a stunning presentation.
Nutrition Facts
Calories: 851kcal
Carbohydrates: 79g
Protein: 9g
Fat: 35g
Saturated Fat: 22g
Cholesterol: 120mg
