This Andes Mint Ice Cream is a super creamy mint ice cream with andes mint chunks! The ice cream itself is beautifully green and wonderfully minty! If you prefer to not use the green food coloring, simply leave it out! It’s the perfect ice cream for all your minty cravings. This homemade mint ice cream recipe only takes 15 minutes to mix up (minus freezing time) and no machine is needed! As always, it’s gluten free, nut free, egg free and can be made vegan with a few tweaks!
This Andes Mint Ice Cream is a mint lover’s dream! My parents are so obsessed with mint that they could not get enough of this! Best yet, Andes Mints are gluten free and nut free and this ice cream recipe is egg free. Not a fan of mint? If you love chocolate chip but are not a fan of mint chip ice cream, check out my Chocolate Chip Ice Cream!
For more easy no-churn ice cream recipes, try my No Churn Apple Pie Ice Cream, Graham Cracker Ice Cream and my Oreo Ice Cream.
Jump to:
- Reasons To Love This Andes Mint Ice Cream
- Ingredient Notes
- Substitutions and Variations
- How to Make Andes Mint Ice CreaM
- Expert Tips
- Recipe FAQs
- What about Andes Mints? Are they safe?
- What about the green food coloring? Is that safe?
- Expert Tips
- Other Ice Cream Recipes You'll Love
- 📖 Recipe
- No Churn Mint Ice Cream (with Andes Chunks)
Reasons To Love This Andes Mint Ice Cream
- Allergy Friendly- This ice cream is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Super Creamy- This ice cream is so creamy and smooth!
- Loaded with Andes Mints- We use an entire box of andes mints in this ice cream! You can of course use less, but I don't know why you would!
- Easy To Make- No machine is needed and it only takes 15 minutes to whip this ice cream up!
Ingredient Notes
- Sweetened Condensed Milk- It helps the ice cream to be thick, creamy and sweet.
- Pure Vanilla Extract- Make sure the vanilla you use is pure and gf or the ice cream will have a chemical flavor.
- Kosher Salt- Brings all the flavors out.
- Heavy Cream- We need 2 cups (1 pint).
- Pure Vanilla Extract- Make sure the vanilla you use is pure and gf or the ice cream will taste chemically.
- Peppermint Extract- I use McCormick Pure peppermint extract because it's gluten free. Please always double check ingredients as companies can change their policies at any time.
- Green Food Coloring- I also use McCormick but feel free to leave it out; it is not needed.
- Andes Mints- Andes Mints are gluten free, peanut free and tree nut free made in a facility that does not contain any of those ingredients. Super awesome! Please always double check ingredients as companies can change their policies at any time.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this into Vegan Mint Ice Cream
- Make sure the brand of sugar you use is vegan.
- Use a dairy-free heavy whipping cream.
- Only use vegan sweetened condensed milk that's also gluten free.
- Make sure to use vegan mints as Andes Mints are not vegan. If you cannot find vegan mints, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Andes Mint Ice CreaM
Here are the steps to make this mint chocolate chip ice cream!
Step 1: Mix the Sweetened Condensed Milk, Vanilla and Peppermint
In a large bowl, whisk together the sweetened condensed milk, vanilla and the peppermint extract. Set aside.
Step 2: Whip the Heavy Cream
In a separate large bowl, using a whisk or a hand mixer, beat the heavy cream until soft peaks form.
Step 3: Pour in the Condensed Milk Mixture
Once soft peaks form, pour the sweetened condensed milk mixture into the whipped cream. Whisk again until stiff peaks reform.
Make sure not to over whisk. Stop as soon as you get a stiff peak.
Step 4: Fold in the Chopped Andes Mints and Green Food Coloring
Using a spatula, slowly stir in the chopped Andes Mints (minus 2 tablespoons of chopped mints) and green food coloring until all combined.
You can leave out the green food coloring if desired.
Step 5: Top with Extra Chopped Andes Mints and Freeze
Using the spatula, scoop the ice cream into a 9 x 5 loaf pan or a freezer safe ice cream container and smooth the top using the back of a spoon.
Sprinkle on the reserved 2 tablespoons of chopped mints over the top. Cover and freeze overnight.
Expert Tips
- Fold In The Chopped Andes Mints- Use a spatula when folding in the chopped mints. If you use the whisk it will break the chocolate apart.
- Let it Freeze Overnight- No churn ice cream is simple to make but very soft. It really does need to freeze overnight otherwise it will be a soupy mess within a minute of taking it out of the freezer.
Recipe FAQs
Yes. This mint chip ice cream needs about 6-7 hours to freeze.
No churn ice cream is super soft and needs a long time to solidify. If you don’t freeze it overnight (or for 6-7 hours), it will be a soupy mess within minutes of being on your counter.
What about Andes Mints? Are they safe?
The amazing news is Andes Mints are gluten free, peanut free and tree nut free made in a facility that does not contain any of those ingredients. Super awesome.
What about the green food coloring? Is that safe?
Many food colorings are NOT safe for those with celiac and nut allergies. It appears to me that McCormick is.
I checked their website and it said that any product that contains a gluten free label is produced on a dedicated gluten free line and has been validated as gluten free.
McCormick says if gluten appears in a product, they will always list it on a label. They will never hide allergens under the term “natural flavors.”
I even called the company. The statement said, if a product ever contained an allergen it would be declared on the label. If it is not declared, this means the product does not contain it.
I feel very confident in using McCormick products because of procedures they have in place.
I can get the green food coloring in my local grocery store, but you can also buy it on Amazon.
McCormick is also the brand of peppermint extract because the box also says gluten free.
Step 6: Top and Freeze
Transfer ice cream to an airtight container or a loaf pan, sprinkle some more chopped Andes over the top of desired. If using a loaf pan, cover with plastic wrap and then aluminum foil. Freeze overnight before eating. Enjoy!
Expert Tips
Whisk together the sweetened condensed milk, vanilla and peppermint extract- When they are fully combined, set aside.
Beat the heavy whipping cream- You want to do this until soft peaks form.
Combine the mixtures- Using a spatula, pour the sweetened condensed milk mixture into the whipped cream.
Whisk again until stiff peaks form- Only takes about a minute more.
Add the green food coloring if you desire- Fold it in with the spatula to combine.
Add in the chopped Andes- Once again, stir to combine.
Freeze overnight- Once, in the loaf pan, make sure to freeze it overnight. No churn ice cream takes a while to solidify.
And that’s it!!! Gluten free, nut free, egg free No Churn Mint Ice Cream with Andes Chunks is the perfect dessert for all you mint lovers. Enjoy!
Other Ice Cream Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
No Churn Mint Ice Cream (with Andes Chunks)
Ingredients
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk 14oz
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- ½ teaspoon green food coloring I used McCormick liquid coloring
- 1 box of Andes Mints 28 mint chocolates plus more for sprinkling if desired (Andes Mint Chocolates are gluten free and peanut/tree nut free)
Instructions
- In a large bowl, whisk together the sweetened condensed milk, the vanilla and the peppermint extract. Set aside.
- In a separate large bowl, beat or whisk the heavy cream until soft peaks form.
- Using a spatula, pour the sweetened condensed milk mixture into the heavy cream.
- Whisk again until stiff peaks form. A minute or so more.
- Add the green food coloring and use a spatula to fold it in to combine.
- Pour in the chopped Andes Mint Chocolates and use the spatula to mix.
- Transfer ice cream to an airtight container or a loaf pan, sprinkle some more chopped Andes over the top of desired. If using a loaf pan, cover with plastic wrap and then aluminum foil. Freeze overnight before eating. Enjoy!
Nutrition
Recipe adapted from Cuisinart's Easy Mint Chocolate Chip Ice Cream.
john says
Nothing beats this minty ice cream!