Ingredients

  • 2 cups heavy whipping cream, cold
  • 1 can (14 oz / 397 g) sweetened condensed milk
  • 1 tsp peppermint extract
  • A few drops green food coloring
  • ½ cup chocolate chips or chopped chocolate
  • 6–8 Andes mint chocolates, chopped (plus extra for topping)
  • 2 tbsp chocolate shavings for garnish

Instructions

  1. Whip the cream: Beat cold whipping cream until stiff peaks form.
  2. Make the base: In another bowl, mix condensed milk, peppermint extract, and green food coloring.
  3. Combine: Gently fold the whipped cream into the mint mixture.
  4. Add chocolate: Fold in the chocolate chips and chopped Andes mints.
  5. Freeze: Transfer to a container and smooth the top.
  6. Decorate: Sprinkle chocolate shavings and extra Andes mints over the surface.
  7. Chill: Cover and freeze for at least 6 hours, preferably overnight.

Tip: Use peppermint extract, not mint extract, for that classic mint-chocolate flavor. Keep the ice cream covered in the freezer to prevent ice crystals. Enjoy! 🍨