Freezer Mint Ice Cream
Elevate your dessert game with this creamy, no-churn Freezer Mint Ice Cream, a refreshing treat bursting with natural mint flavor! This easy homemade recipe starts by infusing heavy cream with fresh mint leaves, ensuring a vibrant, herbaceous undertone that pairs perfectly with the velvety texture of whipped cream and sweetened condensed milk. A hint of mint and vanilla extracts enhances the flavor, while optional dark chocolate chips add a delightful crunch. For a touch of whimsy, include a few drops of green food coloring. With just 20 minutes of prep and no need for an ice cream machine, this freezer-friendly recipe is a simple yet indulgent way to cool off. Perfect for summer gatherings or satisfying an after-dinner sweet tooth, this mint ice cream is as beautiful as it is delicious.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 14-ounce can Sweetened condensed milk
- 1 cup Fresh mint leaves
- 1 teaspoon Mint extract
- 1 teaspoon Vanilla extract
- 4 drops Green food coloring (optional)
- 1 cup Dark chocolate chips (optional)
Instructions
Begin by infusing the cream: In a small saucepan, combine the heavy cream and fresh mint leaves. Heat over low to medium heat until the cream just begins to steam (do not boil), about 5-7 minutes.
Remove the saucepan from the heat, cover it, and let the mint steep in the cream for 30 minutes. Then strain the cream through a fine-mesh sieve, pressing on the mint leaves to extract as much flavor as possible. Allow the infused cream to cool completely in the refrigerator.
In a large mixing bowl, gently whisk the sweetened condensed milk, mint extract, vanilla extract, and green food coloring (if using) until fully combined.
Using a handheld or stand mixer with a whisk attachment, whip the chilled mint-infused cream on medium-high speed until stiff peaks form, about 3-4 minutes.
Fold the whipped cream into the condensed milk mixture in two additions. Use a spatula to gently fold until combined, being careful not to deflate the whipped cream.
If using chocolate chips, fold them into the mixture at this stage.
Pour the mixture into an airtight container or a loaf pan. Smooth the top with a spatula, and cover the surface with plastic wrap or a lid to prevent ice crystals from forming.
Freeze the mixture for at least 4-6 hours, or until completely firm.
Once frozen, scoop, serve, and enjoy your homemade freezer mint ice cream!
Nutrition Facts
Calories |
652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 119 mg | 5% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 51.3 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 287 mg | 22% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 495 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
