- 2 cups heavy cream 480ml
- 1 can sweetened condensed milk 14oz/397g
- 1 teaspoon peppermint extract
- 1/4 teaspoon vanilla extract
- 1 cup milk or dark chocolate 175g, chopped
- Using a handheld or stand mixer, whip the heavy cream to stiff peaks.
- Gently fold in the whipped cream. Fold in the chocolate chips.
- Pour the mixture into a 9x5-inch loaf pan, and cover tightly. Place in the freezer for at least 6 hours, or overnight before serving.
This ice cream can be frozen for up to 1 month.