Food & Cooking Recipes Dessert & Treats Recipes No-Churn Mint-Chip Ice Cream Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 6 hrs 15 mins Yield: 1 standard loaf pan Try substituting other flavors, like vanilla extract and bourbon, or almond extract and Frangelico with crushed cookies. Ingredients One 14-ounce can sweetened condensed milk 2 teaspoons peppermint extract 1 tablespoon creme de menthe 2 cups chilled heavy cream Pinch of coarse salt 1 cup chopped bittersweet chocolate (70 percent cacao) Directions In a large bowl, stir together condensed milk, peppermint extract, and creme de menthe. In another bowl, beat heavy cream with salt until stiff peaks form. Gently fold into milk mixture, in two batches, until no streaks are left. Fold in chocolate. Transfer to a loaf pan; freeze for at least 6 hours and up to 1 month. Bryan Gardner Rate it Print