Andes Chocolate Mint Ice Cream — made with chopped Andes mints and no ice cream machine required. This simple, no-churn recipe yields a rich, minty chocolate ice cream that’s perfect for warm days and chocolate lovers.
Summer is prime time for ice cream, and a straightforward no-churn method means you can make it anytime without special equipment. Using Andes mints gives the ice cream a cool mint flavor balanced by dark chocolate, and the texture stays creamy thanks to whipped cream and sweetened condensed milk. This version is quick to assemble, needs only a few ingredients, and freezes into a delicious, scoopable treat.
If you love candy as I do, seasonal sales are a great time to stock up on favorites like Andes mints. Stashing a few extra bags in the pantry means inspiration is always within reach when you want to make something special. The chocolate-and-mint combination is a classic for a reason — it’s refreshing, indulgent, and pairs wonderfully with a creamy base.
Andes Chocolate Mint Ice Cream
Ingredients
- 1 1/2 cups Andes mints, chopped and divided (about 8 ounces)
- 2 tablespoons milk
- 1 tablespoon cocoa powder
- 1 (14-ounce) can sweetened condensed milk
- 2 cups heavy whipping cream
Instructions
- Place 3/4 cup of the chopped Andes mints and 2 tablespoons milk in a microwave-safe bowl. Microwave on high for 1 minute, then stir until the chocolate is fully melted. Set aside to cool slightly.
- In a large mixing bowl, whip the heavy cream until stiff peaks form.
- In a separate bowl, whisk the sweetened condensed milk and cocoa powder together until smooth. Stir in the cooled melted Andes mixture.
- Gently fold the sweetened condensed milk and chocolate mixture into the whipped cream until evenly combined. Fold in the remaining chopped Andes mints.
- Spoon the mixture into a 2-quart freezer-safe dish, smooth the top, cover with plastic wrap, and freeze for at least 6 hours or until fully firm.
Notes
This no-churn ice cream keeps well in the freezer for up to two weeks when stored in an airtight container. For a softer scoop, let it sit at room temperature for 5–10 minutes before scooping. You can adjust the amount of chopped Andes mints to increase or reduce the chocolate-mint swirls. If you prefer a stronger mint flavor, add a small splash of peppermint extract (start with 1/4 teaspoon).
More cool treats
If you enjoyed this Andes Chocolate Mint Ice Cream, try other no-churn or chilled desserts that are easy to prepare and perfect for warm weather: creamy chocolate pies, pudding pops with marshmallows and nuts, or frozen mocha drinks. These simple recipes use few ingredients and minimal equipment, delivering big flavor with little fuss.
