Recipe: Homemade Mint Chocolate-Chip Ice cream

By Ashley Foy


  • 1 (300 ml) can sweetened condensed milk or 1 (300ml) can low fat sweetened condensed milk
  • 2 teaspoons peppermint extract
  • 2 tablespoons water
  • 2 cups whipping cream, whipped (don’t add sugar when whipping)
  • ½ cup semisweet mini chocolate chips
  • 3 drops of food coloring (optional)


  1. In a large bowl, combine condensed milk, peppermint extract, food coloring and water and blend well (color should be dark, as it will lighten up with the whipped cream)
  2. Gradually fold in whipped cream
  3. Add chocolate chips and mix well
  4. Pour into a 9×5 inch (1.5 L) freezer container
  5. Cover and freeze for at least 6 hours

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