Chocolate Mint Ice Cream Recipe
Chocolate Mint Ice Cream Recipe photo by Taste of Home
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Chocolate Mint Ice Cream Recipe

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"When the weather gets hot, my family really enjoys this cool combination of chocolate and mint," says Fran Skaff of Egg Harbor, Wisconsin. "It doesn't require an ice cream maker—all that you need is an ordinary freezer. My ice cream's versatile, too. We've used crushed Heath bars, Oreo cookies and miniature chocolate chips in place of the Andes candies."
TOTAL TIME: Prep: 10 min. + freezing
MAKES:12 servings
TOTAL TIME: Prep: 10 min. + freezing
MAKES: 12 servings


  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup chocolate syrup
  • 2 cups heavy whipping cream
  • 1 package (4.67 ounces) mint Andes candies, chopped

Nutritional Facts

1/2 cup: 335 calories, 21g fat (14g saturated fat), 66mg cholesterol, 68mg sodium, 33g carbohydrate (32g sugars, 0 fiber), 4g protein.


  1. In a small bowl, combine the milk and chocolate syrup; set aside. In a bowl, beat cream until stiff peaks form. Fold in chocolate mixture and candies.
  2. Transfer to a freezer-proof container; cover and freeze for 5 hours or until firm. Remove from freezer 10 minutes before serving. Yield: 1-1/2 quarts.
Originally published as Chocolate Mint Ice Cream in Quick Cooking July/August 1998, p60

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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NevadaRose User ID: 4283670 49617
Reviewed Apr. 29, 2010

"This is quick to mix up and makes a wonderfully satisfying chocolate dessert. Will definitely keep this one handy"

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