No-Churn Mint Chocolate Chip Ice Cream

Ingredients

• 14 oz can sweetened condensed milk
• 1 1/2 tsp mint extract
• 1/2 tsp vanilla extract
• 1 pint heavy whipping cream
• 1/4 cup mini chocolate chips
• 1/4 cup chocolate syrup

Directions

1. Put a casserole or bread pan made of glass or metal, with a 2 quart or larger capacity, into the freezer while you mix the ice cream base. In a medium bowl, combine the sweetened condensed milk with the mint extract and vanilla extract until even.
2. In another large bowl, beat the heavy whipping cream to stiff peaks, using a hand mixer or a whisk if you are feeling determined. Stop as soon as it holds its shape; if you push it too far, the cream can turn grainy and separate.
3. Fold a scoop of the whipped cream into the condensed milk mixture first, which loosens it so it blends more easily. Add about 1/3 of that lightened condensed milk mixture to the whipped cream and fold carefully until combined. Work in another 1/3 the same way, then repeat until all of the condensed milk mixture has been folded in and the base looks smooth.
4. Transfer the mixture to the cold dish and level the surface. Cover it and place it in the freezer to chill for 2 hours. When it has chilled, pour the chocolate syrup over the top and scatter in the chocolate chips. Fold them through gently so you get a marbled look, stopping before the swirls disappear. Place it back in the freezer until fully firm, 6-8 hours. Scoop it once it is set.