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5 from 1 vote

No Churn Peppermint Chocolate Chip Ice Cream

Author Jen


  • 2 cup Heavy Cream
  • 14 oz Sweetened Condensed Milk
  • Red or Pink Food Coloring
  • 1 cup Miniature Chocolate Chips
  • 1 tsp Peppermint Extract


  • Whip heavy cream and peppermint extract until stiff peaks form.
  • Beat in condensed milk.
  • Add food color and beat until color is uniform.
  • Fold in chocolate chips (reserve a few to sprinkle on top).
  • Spread mixture in loaf pan.
  • Distribute remaining chocolate chips on top.
  • Place in freezer for at least 5 hours.