Fresh Mint Chip No-Churn Ice Cream
My favourite ice cream flavour, but made with your beloved garden weed in a blender. Fresh mint offers so much more to this ice cream. Peppermint extract could never.

Fresh Mint Chip No-Churn Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 3/4 cup lightly packed mint leaves, washed and dried
- 1-300ml can sweetened condensed milk
- Pinch of fine salt
- A few drops of green food colouring or 1 tsp matcha powder for colour, optional
- 1/3 cup mini chocolate chips or chopped dark chocolate
Instructions
- In a blender, add cream and mint leaves. Blend until you have medium peaks, about 30 seconds.
- Add in sweetened condensed milk, salt, and colour if using. Scrape down the sides of the blender and blend for another 10 seconds until combined.
- Pour into a standard loaf pan or container of choice. Sprinkle chocolate overtop, and use a utensil to push some of the chocolate down into the mixture. Don’t fully mix at this point because the chocolate has a tendency to sink to the bottom.
- Cover with plastic wrap or lid, and freeze overnight or for at least 8 hours.