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Writer's picture52Steps

Summer Season: No Churn Mint Choc Chip Ice Cream.


- Makes just over 1 litre of ice cream - Ready in 8 hours and 25 minutes (includes 8 hours freezing time) -

Gather together…

400g (1 small tin) of condensed milk.

1 tbsp vanilla extract (the Taylor & Colledge brand is fairtrade certified and, most importantly is alcoholic - the booze keeps the ice cream scoopable, so DO include it).

1 pack (40g) of 'Trebor Extra Strong Mints' (the chalky kind, NOT the soft mint kind).

300ml double cream or whipping cream (but NOT Elmlea as it does not whip!)

100g pack of 'Aero Bubbles Peppermint' sweets (these sweets add the chocolate chip element and add vivid green flecks to the ice cream).


Serve with...

Shop-bought ice cream cone.


Get making…

1. Tip the 400g of condensed milk (1 small tin) into a medium mixing bowl and add the 1 tbsp of Taylor & Colledge vanilla extract, stir.

2. Use a rolling pin to crush all of the 40g of Trebor extra strong mints to a fairly-fine chalky powder. I've found that the optimum method is to place two mints at a time onto a chopping board, cover with a clean tea towel and bash then roll to crush them. Each batch of two mints takes about 1 minute to crush fully, so a whole pack will take you circa ten minutes to properly crush. If you have a pestle and mortar (or a super-duper spice blender) you could try an alternative, probably quicker, crushing method.

3. Add the 40g of powdery crushed mints to the condensed milk and stir really well with a spoon for 1 minute.

4. In a deep bowl / plastic jug, electric whisk the 300ml double cream until it just holds its shape in soft NOT stiff peaks (this will take 1 - 5 minutes depending on how fast your whisk rotates). I usually place a clean tea towel over the bowl whilst whipping cream, to stop splatters flying everywhere!

5. Add the whipped-up cream to the Trebor-minty condensed milk mixture. Fold the cream in gently to combine, this should take about 30 seconds of careful mixing. Don't worry if the mixture goes quite runny at this point, it will firm up beautifully in the freezer.

6. Gently crush the 'Aero Bubbles Peppermint' sweets, whilst they are still in the packet, between your thumb and forefinger (or if you don't mind extra washing up, use a potato masher in a flat-bottomed bowl) - leave some large chunks, don't flatten the sweet completely.

7. Add the crushed-up Aero balls to the creamy mixture and stir to just distribute evenly.

8. Tip the ice cream mixture into an airtight, lidded freezer-safe container (1.5 litre size or larger) and freeze for at least eight hours.

9. Keep the ice cream in the freezer (obviously!) and eat it up within a week.


Adapted from a recipe on the Like Mother Like Daughter website. The addition of the crushed Trebor mints was my own (genius) idea.

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