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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.

overhead photo of No Churn Minted White Chocolate Swirled Ice Cream with ic cream scoop in ice cream

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.

It’s perfect.

overhead photo of No Churn Minted White Chocolate Swirled Ice Cream with ice cream scoop in ice cream scooping out first scoop of ice cream

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.

overhead close up photo of No Churn Minted White Chocolate Swirled Ice Cream

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….

overhead photo of No Churn Minted White Chocolate Swirled Ice Cream with multiple scoops of ice cream removed from container

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.

overhead photo of No Churn Minted White Chocolate Swirled Ice Cream with ice cream scoop in ice cream

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!

overhead photo of No Churn Minted White Chocolate Swirled Ice Cream with most of the ice cream removed from container

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.

Prep Time 15 minutes
Cook Time 5 minutes
freezing time 6 hours
Total Time 20 minutes
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.



  • 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!
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  1. Could I skip the cream whipping step and just mix it all together and then use my ice cream maker? Since I have one, I like the churning step. Thanks.

    1. Hi Amy,
      Yes that should work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  2. 5 stars
    I absolutely loved this recipe!! It was easy to make and tasted great!
    However, my whipping cream didn’t whip into stiff peaks despite keeping the cream in the fridge for over an hour. Any tips on how to get it thick and fluffy? Thanks!!

    1. Hi Anu,
      Thanks for trying the recipe, I am so sorry you had issues with the cream. I would recommend whipping it longer to get the stiff peaks. I hope this helps! xTieghan

  3. Recipe looks fantastic and simple! Are there any other flavors that could’ve substituted for someone who lives white chocolate but not mint (not me!)?

    1. Hi Ella,
      You could simply switch out the peppermint extract with another extract that you enjoy, like almond or vanilla. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  4. 3 stars
    I had the same issue with the cream as others have had. I think the problem is just in the word “simmer”. A simmer is definitely too hot and will cause the cream to not whip up as it should.
    I finished the recipe and froze it anyway and the flavor was very good! I will absolutely try this one again without overheating the cream.

  5. 5 stars
    Maybe I shouldn’t post a review until the final product is actually COLD! But based on the whipped mixture I’m going to say it’s amazing! I used regular mint extract instead of peppermint.

  6. 5 stars
    I couldn’t reply to your reply on my last comment but I tried this again today and this time it worked! Not a big fan of mint so I omitted it – I know I know, it’s supposed to be mint ice cream but what I got was a creamy white chocolate vanilla ice cream. So delicious and so easy! Thanks for the advice about going slow and easy when mixing the chocolate and condensed milk with the cream. I also let it cool completely before I blended the two and this time it didn’t curdle. Your photos and recipes are the best! Thank you Tieghan!

  7. I can’t wait to try this! Quick question, though: Could I infuse the cream with the mint, say, a few days before I’m ready to make the ice cream, or would it affect the flavor to sit in the fridge that long?

    1. Hey Becca! I would actually recommend just skipping the steeping, then adding the mint to cold cream and keeping in the fridge for a day or 2. The sitting time will be plenty to infuse the cream. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  8. 5 stars
    Update to my previous post- I tried the recipe again but this time I didn’t heat the cream at all, just threw the mint in and put it in the fridge, along w the mixing bowl. After 10 mins, I strained it then whipped it up. The ice cream is delicious! Wonderfully creamy! Still tastes minty and refreshing! 🙂

  9. 4 stars
    I tried this today but when I went to add the chocolate-condensed milk mixture to the cream and then whipped it to combine, the cream curdled. Everything broke apart into grains. I froze it and it still tastes delicious but the texture is definitely grainy and not creamy. Should I have folded the milk and chocolate mixture into the whipped cream? Or is it because it was too hot? It was still warmish when I poured it in. In any case I will try again but I will let it cool completely before combining and maybe fold it in instead of whipping.

    1. Hi Trica! I am sorry you had some trouble!! The condensed milk mix should not be warm at all. This will make the cream turn grainy and cause the cream to also fall flat. Additionally, you need to be gentle when whipping the cream towards the end. Cream can quickly go from creamy to grainy in a matter of seconds, so it is important to watch close and be gently when working with the mix. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  10. 1 star
    Hi Tieghan! I am a long-time fan; i have made and savored many of your recipes, most recently your coconut honey naked cake. I love your taste in not only food, but also decor and style! I also really appreciate your unpretentious, genuine attitude. I made this recipe tonight but I think I messed up the first step. I got distracted while the cream was simmering, and it probably simmered about 5 minutes. I think this caused the cream to separate or curdle. It would not whip up, even after 10 minutes. I just wanted to share my experience so others won’t make the same mistake. Thank you! Stephie

    1. Hey Stephanie! First, thank you so much for your kind words and for reading along for so long. This means SO MUCH to me!! 🙂

      Second, I am so very sorry you had some trouble with this. Boiling the cream for 5 minutes is definitely your issue though. Once the cream is overheated, it will not whip nicely for you. Next time, try and watch the cream closely. Once it’s just simmering and warm to touch, remove it from the stove. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  11. Yay! An ice cream recipe! Thank you! ONe of the hottest summers I can remember in a long time and yet everyone seems to be posting the least amount if ice cream recipes. Mint chip is one of my favorites-I’ll definitely be making this pronto!

  12. 5 stars
    This looks good, Tieghan! Question? What do you consider “high quality “white chocolate”? Would Lindt white chocolate bars work? What do you use? I might even consider chopping a mint chocolate bar or dark chocolate bar up and putting it in there as well or maybe some mint Oreo’s? Haha! Endless possibilities! Thanks for the great recipe!

    1. Hey Colleen! Yes, Lindt is great and I use it often. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  13. This looks and sounds excellent! Bookmarking this one for sure – mint chocolate is one of my boyfriend and I’s favourite flavours, and while I have access to a fancy ice cream maker, all the ice cream I make in it gets stuck at my parents house! One of my own freezer I think!