No-Churn Peppermint Chip Ice Cream

  • 2 cups Shamrock Farms Heavy Whipping Cream
  • ½ teaspoon peppermint extract Pink food coloring (optional)
  • 1 can (14 oz.) sweetened condensed milk
  • 1 cup mini chocolate chips
Cooking instructions
  1. Using a stand mixer, whip the heavy cream until stiff peaks form.
  2. Add the peppermint extract and food coloring, if using, to the whipped cream. Turn the mixer speed to slow and slowly drizzle the sweetened condensed milk mixing until well combined.
  3. Using a spatula, gently fold the mini chocolate chips into the whipped cream mixture.
  4. Transfer the mixture to a freezer-safe container. Cover and freeze for at least 8 hours or until the ice cream is firm.