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Easy Double Mint Fudge No-Churn Ice Cream

Delicious light minty ice cream filled with Andes Mint pieces and fudge ripple
Print Recipe Pin Recipe
Prep Time 15 minutes
Freeze Time 6 hours
Course Dessert
Cuisine Custard, Dessert, Frozen Dessert, Ice Cream, Sweets
Servings 1.5 Quarts

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.
Keyword chocolate, Coffee ice cream, Frozen Dessert, Fudge, Ganache, Mint