Andes Mint Chip Ice Cream (No-Churn) is easy to make and refreshingly cool and minty on a hot day! Let’s make some, shall we?
I always looked at no-churn ice cream with a squinty eye. It just seemed too good to be true that you could make ice cream smooth and creamy without churning. And then finally I broke down and ended up throwing together this Andes Mint Chip Ice Cream last night. Not sure what possessed me–I guess it was just Time!
The base of any no-churn ice cream, as far as I can tell anyway, is one 14 oz can of sweetened condensed milk and a pint of heavy cream. Many of the recipes call for whipping the cream and folding it together with the sweetened condensed milk, but an even easier method is to just put the two ingredients in your mixer bowl and whip them together until you’ve achieved medium-stiff peaks. Tada!
Differences to Expect in No-Churn Ice Cream
I wouldn’t be doing my job if I told you that no-churn ice cream has the same texture as traditional, churned ice cream, so let me take a moment to let you know what to expect if you’ve never made it before.
- Since no-churn ice cream is basically just sweetened whipped cream and milk, the texture it is when you put it in your container is the texture it will be when it melts. It doesn’t melt into puddles like traditional ice cream. It melts back into the texture of whipped cream.
- In your mouth, it goes from frozen to poofy whipped cream rather than frozen to melted. This isn’t necessarily a bad thing. It’s just different.
- Consider no-churn ice cream to be a whipped Philadelphia-style ice cream. No egg. So think Breyers instead of Häagen Dazs.
- This ice cream is a bit fattier than the ice cream I usually make, and it can leave some butterfat filming your mouth. Again, not bad, just something to be aware of.
- Once it tempers for a few minutes on the counter, no-churn ice cream scoops just about like traditional ice cream. If you let it sit too long, though, you’ll just be serving big scoops of whipped cream!
- Due to the high butterfat and the thorough whipping before freezing, this ice cream stays smooth and creamy and doesn’t get icy like traditional ice cream can when stored a long time or when melted and then refrozen.
Andes Mint Chip Ice Cream (No-Churn)
So, now that you know what to expect (if you didn’t already know), it’s time to do this. Time for some no-churn minty goodness, friends!
- 2 cups (1 pint) heavy cream
- 1 14 oz can sweetened condensed milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt (I used kosher salt)
- a few drops of peppermint oil (or 1/4-1/ 2 teaspoon peppermint extract), to taste
- a few drops of green food coloring (or pink if you'd rather), optional
- about 3/4 of a 10 oz bag of mint candy pieces such as Andes Creme de Menthe Baking Chips
In the bowl of your stand mixer, combine the cream, sweetened condensed milk, vanilla, salt, peppermint oil or extract and green food coloring. Start with a lesser amount of peppermint oil/extract and green food coloring. Taste once you begin whipping and add more if necessary.
Fit the mixer with the whisk attachment and whip on medium speed until it starts to thicken, about 1 1/2 minutes.
Increase the mixer speed to medium high and continue whipping until you reach medium stiff peaks, scraping the bowl as necessary. This will take another minute or so. Keep an eye on it.
Add the mint chips and mix in on low speed. Finish folding in by hand to evenly distribute.
Pour into a freezer-safe container and spread out evenly. Press plastic wrap on the surface of the ice cream and freeze until firm or preferably overnight.
Allow to temper for just a few minutes on the counter before scooping and serving.
See how easy that is to make?! Seriously, I made it and cleaned up all while The Beloved was running a short errand. For him, it happened like magic. For me, it happened almost like magic!
Make some of this mint chip magic for yourself at your earliest convenience. I promise it will make you very happy. And seriously, if you haven’t tried no-churn ice cream, it is most definitely a viable option, especially for folks who don’t have or want an ice cream maker.
Let’s Get Some Ice Cream Accoutrements
Here are some affiliate links I’ve gathered for you for products to make your ice cream making life easier. Even if you’re already making no-churn ice cream. Note the the stand mixer is a refurbished model. I have bought refurbished KitchenAid products before and have always been more than satisfied with my purchases. It’s a great way to save some money and still get a quality mixer.