This Andes Mint Chocolate Chip Ice Cream is light and refreshing. It packs a double mint punch both from the peppermint oil in the base and the mint in the Andes candies. The perfect summer ice cream, and no churn required!
4-6dropspeppermint oil(or 1/4-1/ 2 teaspoon peppermint extract), to taste
2-3dropsgreen food coloring(or pink if you'd rather), optional
8ozAndes mint chipsor other mint chips
Instructions
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.
Scrape the bowl to make sure everything is evenly whipped and whip for another 10 seconds or so. Mixture will not hold peaks.
Add the mint chips and thoroughly fold in by hand.
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.
Notes
Nutritionals Based on 10 servings. Note that no-churn ice cream has more calories in it than even super premium ice cream you get from the grocery store, so while it's easier to make and delicious, it's pretty calorie-dense.I've updated the instructions to reflect whipping just until thickened rather than to medium-stiff peaks.