Description
Create a delightful Mint Chocolate Chip Ice Cream Cake from scratch without an ice cream maker. This no-churn recipe from Gourmet Gusto by Lina Kohn brings you a refreshing dessert perfect for any occasion. Enjoy the cool mint and rich chocolate flavors in every bite.
Ingredients
Scale
- 1 (14 ounce) can sweetened condensed milk
- 2 cups heavy whipping cream
- 1 teaspoon peppermint extract
- 1/4 teaspoon green food coloring (optional)
- 1/2 cup mini chocolate chips
- 1/2 cup crushed chocolate sandwich cookies (like Oreos)
- 1/4 cup chopped chocolate candy bar (optional)
Instructions
- In a large bowl, whip the heavy cream until stiff peaks form.
- In a separate bowl, mix the sweetened condensed milk, peppermint extract, and green food coloring (if using) until well combined.
- Gently fold the whipped cream into the condensed milk mixture until no streaks remain.
- Fold in the mini chocolate chips, crushed cookies, and chopped chocolate candy bar (if using).
- Pour the mixture into a 9×5 inch loaf pan or an 8-inch round cake pan.
- Cover with plastic wrap and freeze for at least 6 hours, or until firm.
- To serve, let the cake sit at room temperature for a few minutes to soften slightly. Invert onto a serving plate.
- Garnish with extra chocolate chips or cookie crumbs if desired.
Notes
- For a richer chocolate flavor, you can add a tablespoon of cocoa powder to the condensed milk mixture.
- Experiment with different types of chocolate chips or chopped candy bars for varied flavors.
- Ensure your cream is very cold for the best whipping results.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg