Ingredients
Scale
- 2 cups Heavy Whipping Cream (cold)
- 1 (14 oz) can Sweetened Condensed Milk (cold)
- 1 tsp Pure Peppermint Extract
- 1/2 tsp Vanilla Extract
- 1–2 drops Green Gel Food Coloring (Optional)
- Pinch of Salt
- 4 oz Dark or Semi-Sweet Chocolate (for flakes)
- 1 Tbsp Coconut Oil (for chocolate flakes)
Instructions
- Prepare Chocolate Flakes: Place chocolate and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring until smooth. Pour the melted chocolate thinly onto a sheet of parchment paper. Place in the freezer for 15 minutes until solid. Break into small, jagged flakes and set aside.
- Chill: Ensure heavy cream, condensed milk, and mixing bowl (if using a stand mixer) are very cold.
- Whip Cream: In a large bowl, whip the cold heavy cream using an electric mixer until stiff peaks form (about 3-5 minutes). Do not over-whip into butter.
- Mix Base: In a separate medium bowl, whisk together the cold sweetened condensed milk, peppermint extract, vanilla extract, salt, and green food coloring (if using).
- Combine: Gently fold the condensed milk mixture into the whipped cream using a spatula, being careful not to deflate the air you just incorporated. Work in thirds.
- Add Chocolate: Gently fold in three-quarters of the prepared chocolate flakes.
- Churn (Traditional Method): Pour the mixture into your pre-chilled ice cream maker bowl and churn according to the manufacturer’s directions (usually 20-30 minutes) until it reaches a soft-serve consistency.
- No-Churn Method: Pour the mixture into a freezer-safe loaf pan. Cover tightly with plastic wrap, pressing the wrap directly onto the surface to prevent ice crystals. Freeze for at least 6 hours, or until firm. Stir vigorously every 2 hours for the first 4 hours to break up ice crystals.
- Final Freeze: Transfer the ice cream to an airtight container. Sprinkle the remaining chocolate flakes on top just before sealing. Freeze for an additional 2-4 hours to fully harden before serving.
Notes
- For an extra minty kick, steep 1/4 cup of crushed fresh mint leaves in the condensed milk mixture for 30 minutes before proceeding, then strain them out.
- If you prefer a richer chocolate flavor in the base, use bittersweet chocolate for the flakes.
- Ensure the condensed milk is cold; warm condensed milk will cause the whipped cream to deflate instantly.
- Prep Time: PT15M
- Cook Time: PT5M
- Category: Frozen Desserts
- Method: Churned or No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 Cup
- Calories: 350
- Sugar: 30g
- Sodium: 60mg
- Fat: 24g
- Saturated Fat: 15g
- Protein: 5g
- Cholesterol: 75mg