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This no-churn mint chocolate chip ice cream is cool, creamy, and easy to make. With just a few simple ingredients, you can enjoy a refreshing single serving of homemade ice cream with no special equipment needed.
Featured Comment
“I made this chocolate chip mint ice cream today. Didn’t know what to expect. This stuff is absolutely awesome. It is better than the stuff I can get in the ice cream shops locally. I will definitely be trying other flavors.”
– Ray
Why You’ll Love This Recipe
- Simple Ingredients: Made with just four basic ingredients and no ice cream maker needed.
- Quick Prep: Ready for the freezer in under 10 minutes.
- Customizable: Adjust the mint flavor or swap chocolate chips for chopped nuts or crushed cookies.
- Perfectly Portioned: A single serving recipe, ideal when you want just enough for yourself.
I love how this mint chocolate chip ice cream tastes just like the kind you’d get at an old-fashioned ice cream shop. It’s creamy, refreshing, and full of rich chocolate pieces.
If you’re looking for more single serving and small batch ice cream recipes, try single serving vanilla ice cream, single serving chocolate ice cream, small batch strawberry ice cream, small batch butter pecan ice cream, and small batch pistachio ice cream.
Ingredients
If you have any ingredients leftover from this small batch mint chocolate chip ice cream recipe, check out our Leftover Ingredients Recipe Finder.
- Heavy Cream and Sweetened Condensed Milk: These two ingredients create the creamy base of this no-churn ice cream. No ice cream maker needed.
- Mint Extract: I use mint extract for a softer mint flavor. For a stronger taste, use peppermint extract instead, but reduce the amount since it’s more concentrated.
- Chocolate Chips: Use semi-sweet or dark chocolate chips, depending on your preference. Leftovers are great in small batch chocolate chip cookies or single serving chocolate chip banana bread.
How To Make Mint Chocolate Chip Ice Cream
See the recipe box below for ingredient amounts and full recipe instructions.
To make mint chocolate chip ice cream, whip the cream until stiff peaks form. Gently fold in the sweetened condensed milk and mint extract. Stir in the chocolate chips, pour the mixture into a container, and cover tightly. Freeze for at least 2 hours, or until firm.
Expert Tips
- Follow the recipe: With so few ingredients, each one matters. Stick to the recipe for the best texture and flavor.
- Use cold cream: Cold heavy cream whips better and gives the ice cream a creamier texture.
- Cover tightly: Seal the container well to prevent freezer burn and keep the ice cream fresh.
Frequently Asked Questions
Freeze for at least 2 hours for soft-serve consistency or 6 to 8 hours for firmer ice cream.
It’s best enjoyed within 1 to 2 weeks for optimal texture and flavor.
Yes, add a drop or two of green food coloring if you want the classic mint color.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch mint chocolate chip ice cream or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Mint Chocolate Chip Ice Cream For One
Equipment
- 10-ounce ramekin or similar sized freezer safe dish
Ingredients
- 4 ounces heavy cream
- 2 ounces sweetened condensed milk
- ½ teaspoon mint extract
- 2 tablespoons semi sweet chocolate chips
Instructions
- In a medium bowl, whip the cream until stiff peaks form.
- Gently fold in the sweetened condensed milk and mint extract.
- Stir in the chocolate chips, transfer to a freezer-safe container, cover tightly, and freeze for at least 2 hours for soft-serve or 6 to 8 hours for firmer ice cream.
Notes
- Follow the recipe: With so few ingredients, each one matters. Stick to the recipe for the best texture and flavor.
- Use cold cream: Cold heavy cream whips better and gives the ice cream a creamier texture.
- Cover tightly: Seal the container well to prevent freezer burn and keep the ice cream fresh.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I made this choc chip mint ice cream today. Didn’t know what to expect. This stuff is absolutely awesome. It is better than the stuff I can get in the ice cream shops locally. I will definitely be trying other flavors. Thank you for this recipe.
Thank you so much, Ray. I’m so happy you enjoyed our ice cream recipe.
Yum! I doubled the recipe and added 2 TBSP cocoa to the sweetened condensed milk. My husband, my chocolate-loving friend, and I each had a little dish this afternoon. Now there is enough for one or two more portions. Delicious! Very creamy! Now I’m thinking of other variations I might make . . .
Do you add the chocolate chips at the same time as the mint extract?
After you pour the mixture into your freezer bowl, stir in the chocolate chips and then freeze.
I finally got around to making this (now that summer is almost over) and it’s fabulous! I try to keep sweets at a minimum in the house as I have little will power whatsoever, but this is a nice treat with zero leftovers.
Hi Janet,
I’m so happy you enjoyed the ice cream. Thanks so much for taking the time to let me know!
Joanie