Mint choc chip ice cream – No churn

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The days of longing for an ice cream machine are over with this silky smooth and utterly simple no-churn mint choc chip ice cream. The best flavour ever!

Ice cream scoop with chocolate, mint leaves and ice cream on a black slate

What’s your dream gadget?

Is there one gadget that you just know deep down in your heart that you can’t live without?

Most people will automatically think about their phone.

It’s probably the same for me, my phone is now so integral to my life – it is my diary, my communication, my health, my fitness…

If I’m honest, whilst the latest smartphone sets my geeky heartstrings off, there is one gadget that I have lusted after for years, long before the iPhone was even on Steve Jobs’ to-do list… an ice-cream maker!

Trust me, if Apple were to release one, you can bet I’d be right at the front of the queue.

Another Kitchen Gadget…

When we talk ice cream makers, I’m not talking about one that you have to bury deep in the freezer amongst the fish fingers and bags of peas, to chill it, before filling with a custard that will eventually churn into something that you hope is edible.


I’m talking about a no freezing the bowl, built-in refrigeration, proper job ice cream machine; that takes up the majority of the kitchen work surface and will sit gathering dust for 10 months out of the year.

Can you see why I haven’t got one yet?

No churn mint choc chip ice cream in a tin with an ice cream scoop

Everyone loves ice cream

Like most people I know, I love ice cream.

In fact, I’ve never met someone who didn’t. I do absolutely love it.

Give me a soft-serve cone with a flake and strawberry sauce and I’ll savour every lick, or how about three perfect scoops, covered in sprinkles? I’m such a happy bunny.

I don’t stop there though, I want to make ice cream as well and on occasion, I have done. I can vividly remember my first attempt, 25 years ago, and being left disappointed. It put me off making ice cream for years.

I blame Delia Smith!

Adventures into ice cream making

Before the days of Delia teaching us how to boil an egg, she published a summer recipe book with, in my eyes, the holy grail of ice cream – lemon meringue!

She sold to me a picture-perfect summer ice cream, with a zingy lemon curd, chewy meringue pieces and a smooth and creamy lemon ice cream.

Naively, what I wasn’t expecting was the mix, freeze, mix, freeze, mix, freeze pattern for hours, breaking up ice crystals, and in turn mushing up the meringue.

After a night of tending to my beautiful ice cream, when I finally got the chance to proudly present it to the rest of the family it tasted like a scratchy, lemony mess rather than that silky smooth blissful mouthful that Delia had promised.

From that day on I vowed never to make ice cream without a machine… and so my yearning for a lump of metal to take over the kitchen work surface began.

Mint ice cream in a waffle cone on a black slate with chocolate pieces and mint leaves

The wonder of no-churn ice cream

Fast forward a significant number of years, much older, a little wiser but with the power of Pinterest at my fingertips. Being in the middle of the longest UK heatwave I can remember, making ice cream became my latest food obsession again; but still no machine.

As if it could read my mind, Pinterest started popping up ice cream recipes, all sorts of techniques and flavours, but the ones that caught my eye were no-churn ice cream recipes. So I merrily pinned them thinking that no-churn really couldn’t live up to the hype…

That was until we ran out of ice cream and the freezer section of the supermarket was bare. Shock horror!

Not one to be defeated, I decided now was the time to give no-churn ice cream a go.

Could it really be that simple?

Would it be another disappointment after a promise of frozen heaven?

There was only one way to find out.

Mint ice cream in a waffle cone on a black slate with chocolate pieces and mint leaves

It really is that simple!

I gave it a try, and another, and another. And maybe another for good luck and to make sure it wasn’t just a fluke.

It wasn’t.

I’ll stake a claim that with a few tries and tweaks, no-churn ice cream is possibly the best ice cream I’ve made… with no machine.

It really is so simple, quick and versatile that there is no excuse to give it a go.

Top tips for no-churn mint choc chip ice cream

This recipe is possibly the simplest ice cream recipe that I’ve ever made, but there’s a few things to take it from simple and ok, to simple and amazing; here’s my top tips…


If that all still sounds like too much hassle, or like me you can’t resist another kitchen gadget… then I’ve got this one on my Amazon wishlist!

Go ahead and try some mint choc chip ice cream

So there you have it…

No expensive machine, no trying to find space in the freezer to squeeze in a bowl to chill, and no more forgetting to break up those ice crystals every hour or so.

Believe me when I say no-churn ice cream really is that simple. You’ll wonder how you ever got by without knowing about the easiest ever ice cream recipe.

And the best thing is, that if you strip out the peppermint and chocolate, and add vanilla bean paste you’ve got stunning creamy vanilla no-churn ice cream as a blank canvas for new ideas. Drop me a comment below with your no-churn ice cream flavour suggestions.

The days of longing for an ice cream machine are over with this silky smooth and utterly simple no churn ice cream, in the best ever flavour, mint choc!

More mint chocolate recipes to try

But if you’re a bit of a mint choc fan like my other half, my sister-in-law and nephew, then here a couple of other fresh and minty ideas you might want to try…

Mint Choc Chip Ice Cream

Mint Choc Chip Ice Cream – No churn

5 from 9 votes
Serves : 15 scoops
The days of longing for an ice cream machine are over with this silky smooth and utterly simple no churn ice cream, in the best ever flavour, mint choc!
Prep Time 10 minutes
Freezing Time 8 hours
Total Time 8 hours 10 minutes



  • Using a hand mixer, or a stand mixer with the balloon whisk attachment, whip the double cream until it reaches soft peaks. Make sure not to over whip the cream. If your cream is too stiff, add a tablespoon of milk and whisk in to loosen it up.
  • With a spatula gently fold the condensed milk into the cream.
  • With a knife roughly chop the chocolate into small pieces and shards for texture.
  • Add the peppermint extract and chocolate and stir into the cream mixture.
  • Using a cocktail stick, add the green food colouring, a little at a time until you get the colour you’d like.
  • Put the mixture into a freezer-proof container, cover, and place in the freezer for at least 8 hours or overnight. No stirring necessary!
  • When you’re ready to serve, let the ice cream soften slightly before scooping.


  • You can use the cream and condensed milk as a base, and add any flavour combinations you want to try or just vanilla extract for a basic ice cream recipes.
  • Instead of using liquid food colouring, I recommend using the food colour gels as they will not dilute the mixture and a little goes a long way.


Serving: 1scoopCalories: 136.1kcalCarbohydrates: 10.63gProtein: 1.52gFat: 9.83gSaturated Fat: 6.12gCholesterol: 31.8mgSodium: 24.88mgPotassium: 52.1mgFiber: 0.18gSugar: 9.7gVitamin A: 335.63IUVitamin C: 0.38mgCalcium: 49.13mgIron: 0.1mg


The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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Did you make this recipe?

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Hi I’m Lou

… Dessert obsessed baker, busy 9-to-5er, and the recipe developer and photographer behind Crumbs and Corkscrews. Based in the UK, I live in the beautiful Cotswolds. I’m so glad to have you here with me and I can’t wait for you to start trying some of my recipes.

12 thoughts on “Mint choc chip ice cream – No churn”

  1. My boys would love this! Thanks for linking up to #cookblogshare

    • Thanks Louise! It’s a great recipe for kids to get stuck into making. My nephews love trying all sorts of random flavours!

  2. 5 stars
    I’d eat this anytime of year!

    • Me too Kat! I love it all year round, but it is perfect for winter ice cream eating – although anytime is a good time for ice cream!

  3. Ive used this recipe for years and is perfect after the initial set. However after a day or 2 is to hard to scoop straight from freezer. I want to make ice cream that keeps that scoopable consistency right from the freezer. Any tips or advice?

    • Hi Richie, its a great quick and simple ice cream recipe isn’t it! I do get the same sometimes to can be a lot softer than the last batch, and I think it’s down to the flavours or ingredients I’ve used. Normally it’s the fat and sugar that helps with the softness, but this doesn’t have sugar. I would have an experiment with mixing light corn syrup through it, maybe a tablespoon to start, and see how that goes. The other option is adding a drop of vodka, as it is tasteless and it won’t freeze, so maybe 25ml to start. Depending on who’s going to be eating the ice cream of course. Next time I make it, I’ll try both out and see what results I get. Good luck.

  4. 5 stars
    Raspberry and Oreo version made… amazing!

  5. 5 stars
    Oh my goodness, this looks incredible! Mint is my favourite flavour of ice cream and now I’m desperate to try out this recipe – thank you for sharing!

    Sending you good vibes!

    Nati x

    • Thank you! Mint definitely one of the best flavours and this is so easy. Give it a try and let me know how you get on 🙂

  6. 5 stars
    Made it yesterday a mint choc chip version and a salted caramel and honeycomb version. Both fabulous. I will make it again and experiment with more flavours. If I used unsweetened condensed milk could I make savoury ice creams?

    • Oooo the salted caramel and honeycomb sounds amazing! I’ll have to give that a try. You could certainly use an unsweetened condensed milk for a savoury version. I used to love a cheese ice cream that one of my favourite restaurants in Menorca used to make – fabulous!

  7. 5 stars
    The ice cream looks delicious in the picture

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