Mint ice cream is a very controversial flavor. You either love it or you hate it. I truly believe that this mint ice cream is a version that everyone can enjoy! It’s got a ganache drizzle light minty flavor and chopped Andes mints give it the perfect balance that everyone can enjoy.
What Makes the Mint?
There are two common mint extracts that you can find in the grocery store. There’s peppermint extract and spearmint extract. If you do just peppermint extract, you’ll get an ice cream that taste like a candy cane, if you do just spearmint extract, you will get that toothpaste flavor that people tend to associate with mint ice cream. The trick is, you need to do a mixture of both flavors to get the perfect mint flavor . Combining spearmint and peppermint flavors results in a more mild mint flavor that doesn’t taste like a candy cane and doesn’t taste like toothpaste. Just a nice light refreshing taste.
Whip It Up
Since this is a no churn ice cream, we’re going to start with our 2 cups of heavy cream. Whip with your stand mixer or hand mixer until you reach soft peaks. I added in the mint extracts and just a touch of green food coloring to give it that classic green color that we all know in love while the cream was whipping. Once you have your flavorings and your cream whipped to a perfect consistency you’re going to fold in one can of sweetened condensed milk And about half of the Andes Mints pieces. In a freezer safe container gently scoop about half of the mixture in cover with a layer of chopped Andes Mints, and a drizzle of the ganache top with the remaining ice cream mix and repeat the process.
This ice cream needs to freeze for at least six hours. It’s even better if you have time to leave it overnight. The no churn method results in an ultra creamy, rich and delicious ice cream. It doesn’t require any special equipment.
Equipment Used
- Stand Mixer or Hand Mixer
- Ice Cream Container
- Rubber Spatula
- Ice Cream Scoop
- Measuring Spoons
- Measuring Cup
Even if you’re not a fan of mint chip ice cream, I would love for you to give this recipe a try. We’ve had so many people tell us that they normally don’t like mint chip ice cream, but they really enjoyed this one. I think you’ll really like it! I serve it in a cup, a cone, or as a sundae with your favorite toppings and enjoy!
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Easy Double Mint Fudge No-Churn Ice Cream
Equipment
- 1 Stand Mixer or Hand Mixer
Ingredients
Ice Cream Base
- 2 Cups Heavy Cream Whipped
- 14 Oz Can Sweetened Condensed Milk
- ¼ Tsp Mint Extract
- ¼ Tsp Peppermint Extract
- 1 Cup Andes Mints Pieces Chopped
- 4-5 Drops Green Food Color Optional
Ganache
- ¼ Cup Heavy Cream
- ¼ Cup Dark Chocolate
Instructions
- In the bowl of a stand mixer, place heavy cream, mint extract, peppermint extract, and green coloring if desired. Whip until stiff peaks form.
- When the cream is whipped, gently fold in the sweetened condensed milk and half of the Andes mints pieces.
- Pour half of the mixture into a loaf pan or ice cream container. Sprinkle with more Andes Mint pieces and drizzle half of the ganache.
- Pour in the remaining ice cream base and top with the rest of the Andes Mints and ganache.
- Cover and place in the freezer for at least 6 hours or overnight.
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