This is my all-time favorite ice cream I always enjoy at Baskin-Robbins Ice Cream Stores. Mint Chocolate Chip ice cream was one of the original 31 flavors when Baskin-Robbins first opened stores in 1945. In 2022, 77 years later it is still one of their most popular flavors. It is an American multinational chain of ice cream and cake specialty shops. There are more than 8,000 locations including over 5,000 in other countries. More than 1,300 flavors have been introduced including the 2019 addition of vegan and non-dairy flavors (if you’re into that!)
Baskin-Robbins ice cream uses a liquid chip instead of chocolate chips or flakes. That process ensures better dispersion of chocolate in every bite. A bit of history for me but maybe that is what makes it out of this world.
**I did see a recipe that uses Magic Shell (liquid form) that dispersed the chocolate just like in Baskin-Robbins chocolate mint but you need an ice cream maker!
Now, I found that I can almost (but not quite) duplicate this favorite flavor of ice cream right in my own kitchen. I was pleasantly surprised with the results and of the no-churn ice creams I’ve made this is by far my favorite! No worries as there are plenty of stores in my area as well as a supermarket who carries it.
Blueberry Crumble No-Churn Ice Cream
I lined the inside of the cones with chocolate and dipped in chocolate for these canolis…
Mint Chocolate Chip No-Churn Ice Cream
- 2 cups heavy whipping cream
- 1 (14 oz.) can sweetened condensed milk
- 1/2 tsp. mint extract (I don’t recommend peppermint)
- 3 oz. mini semi-sweet chocolate chips or you can use dark chocolate finely chopped (add to taste – I like a lot of chocolate)
- 5-6 drops green food coloring (add until your get the desired hue)
Chill your metal mixing bowl and beaters in the freezer for 30 minutes.
Add the heavy cream to the chilled bowl and whip it until stiff peaks form; I like to use my hand mixer. Then add the sweetened condensed milk and extract.
Stir in the food coloring a drop or two at a time until you get the desired hue; I used 6 drops…
Fold in the chocolate pieces. Pour the ice cream mixture into a freezer container or a 9×5-inch loaf pan. Smooth the top and add more chocolate pieces over the top if desired.
Freeze for 6 hours or overnight.
At 8 hours it was still a little soft so I decided to freeze it over night.
To Serve: I let the ice cream sit at room temperature for 10 minutes before scooping. Fill the cones with small amounts of ice cream first and then top with big scoops. You could also dip the top opening of the cones in chocolate first and allow to harden. For bowls add 3 generous scoops of ice cream and garnish with a cookie such as a Pirouline.
Recipe by cookingwithauntjuju.com
I’ve been experimenting with no-churn ice cream, so I’m always glad to discover new flavor combinations, This one is definitely one I’ll give a try soon.
Covering the cones with chocolate is such a brilliant idea! 🙂
It’s my favorite so far! The chocolate was an afterthought as I did use it in the canoli cones which I will post later. Perfect for this chocolate-mint ice cream 🙂
Sounds easy enough. I’ll have to compare to see if I can make it cheaper! that used to be my favorite but now it’s black raspberry chocolate chip! I’ll bet I could use some black raspberry jelly or jam to get the desired taste. Want to experiment with that?
It’s super easy – but forget about the calories! The black raspberry jelly or jam would probably work great 🙂
What a great summer treat – mint chocolate chip is my favorite too! Love how easy it is to make (great idea for a family barbecue)
My last ice cream for the summer and it’s the best!!! I am hooked on no-churn ice cream for sure 🙂
i do love a no churn ice cream and i love mint choc chip! how interesting that they use liquid chocolate!
Me too Sherry! Makes sense when you think about it as the chocolate really is dispersed – I wonder if Magic Shell would work? 🙂
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