It’s time to chill—creamy mint chocolate chip ice cream

By Jessica Emin

There’s no ice cream maker required for this easy, five-minute recipe.

Imagine creating smooth, premium quality ice cream in five minutes, without any fancy kitchen equipment, and that you’d only need a few ingredients. With muggy Halifax summer in full force what better way to refresh than a cold, minty cone.

This mint chocolate chip ice cream is made in a flash, then let your freezer do the rest of the work. Also, it scoops like a cream dream.




2 cups whipping cream, whipped to form soft peaks

1 14 oz can sweetened condensed milk

1 teaspoon mint extract

seeds of one vanilla bean

¾ cup semi sweet chocolate chips, chopped

¼ cup fresh mint, finely chopped


In a mixing bowl, fold together whipping cream and condensed milk until uniform.

Add mint extract, vanilla bean seeds, chocolate chips and fresh mint to ice cream base, and mix in gently.

Scoop the ice cream mixture into a brownie pan, or loaf pan. Cover the ice cream with plastic wrap, with the entire surface of the ice cream sealed and touching the plastic wrap to prevent the formation of ice crystals.

Let freeze overnight, or for 5 to 6 hours before serving. Serve with fresh mint leaves on top in waffle cones or bowls. Serves 6.

This story was originally published in Halifax Magazine.

You have ? free views left this month!
Click HERE to login, or HERE to register.


Related Stories