Keeping things chill today with this No Churn Minted White Chocolate Swirled Ice Cream. It’s everyone’s favorite ice cream…just made better and easier. The base is made with 7 very simple ingredients, cream, fresh mint, high-quality white chocolate, sweetened condensed milk, vanilla, and peppermint extract. It’s naturally colored, so no weird food dies, and my favorite part? This super creamy, extra minty, ice cream takes only minutes to prepare, requires zero eggs, and no fancy ice cream machine. You can’t beat this ice cream, it’s delicious and so super simple.
Fridays in August require a scoop, or two…or three of ice cream. It’s basically just a fact.
I think the entire US is hot and humid at the moment and the only thing that can make crazy high temperatures and humid days manageable is ice cream. I mean, am I right or what?
Hint, I am right. Which is why we are talking no-churn ice cream today!
I’m not going to lie, normally I’m all about chocolate ice cream…ALL THE TIME. But there was a time when I was a kid that I’d sneak into the freezer and steal a few spoonfuls of my brother’s mint chocolate chip ice cream. I can’t really tell you that I LOVED it, but I must have thought it was good or I wouldn’t have been eating it straight from the freezer. I think I just liked the chocolate chunks. Yes, that was probably it.
Anyway, point is, mint ice cream has never been at the top of my favorites list. Sure I enjoy it, but it’s not something I’d order at my local ice cream shop. Why? I’ve always thought it needed something more. More mint, more flavor, just something. Enter this minted white chocolate swirled ice cream. It’s everything I’ve ever wanted out of minty ice cream and then some. Super creamy, hinted perfectly with real mint, swirled with sweet white chocolate, undertone flavors of vanilla, and just a pinch of saltiness.
The inspiration for this flavor combo came from the famous Jeni’s Ice Cream. When I saw that she was coloring her mint ice cream with spirulina, I was so curious. I loved the idea so much that I had to put my spin on it.
Here’s the deal, like most of the world, the thought of making ice cream just sounds daunting to me. Thankfully for us, some genius out there invented no churn ice cream, which is really just frozen whipped cream. It’s incredibly creamy, beyond delicious, and so easy to make.
Here is how I do it.
Before you do anything else, you need to infuse the heavy cream with fresh mint. If you’ve made tea before, you can do this. Simply bring the heavy cream to a simmer, add lots of fresh mint, cover, and steep. Then strain the cream and chill until it’s cold again.
Next, the white chocolate. You want to mix this into a little sweetened condensed milk until no streaks remain. This step is important, as it will give you a creamy ice cream versus one with chunks of white chocolate. Still delicious, just not the texture we are looking for.
Finally, whip the mint-infused cream until it’s light and fluffy. Add the white chocolate, a touch of vanilla, a little peppermint (because double the mint is better), and a pinch of salt. Whip again and you are DONE….
Well, almost. Now, let’s color our ice cream!
Food coloring has always freaked me out (like what on earth is it actually). So I try to steer clear of it whenever possible. In the past, I’ve used dried fruit, fresh fruit, and even beets to color my sweets. But using spirulina is a first.
I’m excited about it. Of course you can use regular green food coloring, but honestly, I love the pale green color the spirulina gives the ice cream. It’s SO pretty.
And to answer everyone’s question, no you do not taste the spirulina at all.
PS. for any of you not familiar with spirulina, it’s a nutrient-rich superfood powder. Many people add it to smoothies and swear there is zero taste from it. Also, I think the spirulina kind of, sort of, just makes this ice cream health food? Yup. that’s what I’m going with, this is health food ice cream.
Swirl the spirulina into half of the minty cream. Then swirl the green cream and white cream together to create a very pretty “swirled” ice cream. It’s not required by any means to do this step, but it sure is fun. And pretty, which you all know I love so much.
And now, you are done. Freeze, then enjoy for the rest of summer time.
Every spoonful is rich, creamy, and super minty…but not overpowering. I love the sweet flavors of white chocolate and vanilla throughout. It’s completely addicting
Suggestion? Make a double batch because the clock is ticking away on summertime. Trust me, you’ll want to have this stashed in the freezer for the next 44 days. Ice cream all day every day until it’s time to turn the oven on again.
ENJOY! And have a great weekend!
PS. not into mint, here are 5 more no churn options!
If you make this no churn minted white chocolate swirled ice cream be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
No Churn Minted White Chocolate Swirled Ice Cream.
Servings: 12 makes 6-8 cups
Calories Per Serving: 266 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 2 1/2 cups heavy cream
- 1 cup fresh mint leaves
- 3 1/2 ounces high-quality white chocolate, melted
- 3/4 cup sweetened condensed milk
- 1/2 teaspoon vanilla extract
- 1/4-1/2 teaspoon peppermint extract
- 1/2 teaspoon flaky salt
- 1-2 teaspoons spirulina or green food coloring (optional)
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- 1. Add the cream to a medium saucepan and bring to a simmer over medium heat, simmer 30 seconds, until just warm, immediately remove from the heat. Stir in the mint, cover and steep for 15-20 minutes. Using a fine-mesh strainer, strain the cream into a bowl, pressing hard on the mint to squeeze out any cream. Discard the mint. Transfer the cream to the fridge and chill until cold, 1 hour or overnight. 2. In a small bowl, combine the melted white chocolate and sweetened condensed milk until completely smooth and there are no streaks of chocolate. Let cool completely. 3. Using an electric mixer, whip the chilled cream in a large bowl until it forms soft peaks, 3-4 minutes. Add the vanilla, peppermint, and salt and whip until combined. Gently fold in the the white chocolate/condensed milk mixture using a spatula until just combined and smooth. 4. Remove half of the cream and stir in the spirulina (or food coloring), if using, until the cream is pale green. 5. Spoon the green cream into the bowl with white mint cream, gently fold the two together in 2-3 strokes until the cream is swirled. Transfer to a 9x5 inch loaf pan. Cover and freeze until firm, at least 6 hours.6. Let ice cream sit at room temperature 5–7 minutes, then scoop and enjoy!
Can you substitute Whole fat dairy free milk for the cream? Will it whip like heavy cream?
So sorry, I wouldn’t recommend that, I would stick with heavy cream or coconut cream for this recipe. Let me know if you give it a try! xTieghan
After whipping for 4 minutes my cream didn’t get to the right consistency. Not sure what I did wrong
So sorry to hear this…what kind of cream did you use? Did you use an electric machine on high? It will take some time to whip correctly. Let me know how I can help!! xTieghan
Hi Tieghan – I tried to make it again and all went well. I think I burnt my cream the first time around. It’s delicious!
Thanks so much for trying this recipe, I love to hear that it was enjoyed! Have a great week! xTieghan
I first made the no churn coffee brownie fudge ice cream!!! My family was blown away by the flavor AND texture. They thought it was store bought!! Next was the minted white chocolate swirled ice cream. AGAIN, another winner. Do you have other no churn ice cream recipes. I’m dying to try them ALL!!!
Hi Christina! I am so happy this recipe turned out so well for you! I will leave some links to more non churn ice cream below! xTieghan
This lived up to all my hopes and dreams! Was the perfect dessert for the hot holiday weekend.
One issue I encountered while making it was when I was whipping the cream…. not sure why but it wouldn’t whip into shape and was still very liquidity. I decided to work with it anyways and it seems to all work our fine. I am wondering though if the cream JD whipped into a more airy texture what that would have done for the overall product.
Nonetheless, still really good!
Hi Danielle! I am so glad this turned out so amazing for you! Thank you for trying it! xTieghan
First of all I think you’re a good genius!! Second of all, if I were going to use this for an ice cream cake, what flavors would you recommend I add? Vanilla cake and chocolate icing? Thanks!
Yes I think that would be a great idea! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Could dark chocolate be substituted for the white?
Sure, that would be delicious! I hope you love the recipe, please let me know if you give it a try! xTieghan
Started at the fudge brownie coffee ice cream and it led me here! Hello fellow chocolate lover! At favorite local icecream shop here in NE Ohio, they have a MINT MOOSETRACKS. It is the absolute best of everything you could want in an icecream and dessert. Would love to see a dupe or something similar. Hoping to try this recipe and the fudge brownie coffee as well! So excited!!
Wow that sounds amazing! I would love to try that one! I hope you love this recipe, Lindsey! xTieghan
I made this over night and just had my first taste – it was AMAZING!! 🙂 Thank you for sharing!!
Thank you Kass! xTieghan
Can you put in chocolate chunks instead of white chocolate?
Yes that would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan