Ingredients
Equipment
Method
Infuse mint (optional)
- If using fresh mint leaves, steep the muddled leaves in the heavy whipping cream briefly, then strain to remove solids before continuing. Stop when the aroma is noticeable but not harsh, then keep the cream cold.
Whip cream to stiff peaks
- Whip the heavy cream to stiff peaks in a large bowl using a stand mixer. Mix until the cream holds sharp peaks when you lift the beaters, about 4–6 minutes.
Combine flavor base
- Fold in the sweetened condensed milk and pure peppermint extract until fully combined. Continue folding just until no streaks remain, keeping the texture airy.
Add chocolate chips
- Fold in the mini chocolate chips until evenly distributed. Fold gently so the chips don’t crush and the mixture stays thick.
Freeze
- Pour the mixture into a loaf pan and freeze for at least 6 hours before scooping. Freeze until firm enough to scoop with a softened edge, then serve.
Notes
Pro tip: peppermint extract is powerful—start with a smaller amount, then adjust to taste before fully committing. Store in the freezer in an airtight container up to 2 weeks; thaw for 5–10 minutes before scooping for smoother texture. Freezing is required and works well. For a dairy-light swap, use a plant-based whipping cream and sweetened condensed-style alternative designed for freezing, keeping the same whipping and folding method.