Homemade Andes Mint Ice Cream is the perfect cool, minty dessert! The base of this ice cream recipe is a sweet and simple Philadelphia-style peppermint ice cream. These types of ice cream recipes are egg-free and don’t require any cooking.
Stir in chunks of chopped Andes candies to make this fun spin on a classic mint chocolate chip ice cream.
As a kid, I always loved it when we would go to a restaurant, and at the end of the meal, the waiter would deliver our check to the table with just enough shiny wrapped Ande’s mints for everyone to enjoy.
Those chocolate mints felt very fancy to me then, and now as an adult, I’m still a big fan. Dark chocolate surrounding mild, creamy mint, Ande’s candies make the best ice cream mix in!
This recipe for Ande’s Mint Ice Cream is similar to my mint chocolate chip ice cream recipe, but that recipe is a French-style one, which uses a custard base. Both are amazing, but if you want a mint ice cream recipe with a few fewer steps and no eggs, you’re going to like this one the most.
We have a Coconut Mint Ice Cream recipe too! Replace the chocolate in that recipe with Ande’s mints and make a vegan, dairy-free version.
Why You’re Going to Love this Ande’s Mint Ice Cream Recipe
Cool, Creamy Mint Ice Cream: I understand that not everyone is a fan of mint-flavored ice cream, but I also know that there are plenty of us out there that think it’s delicious! Ande’s ice cream has a sweet peppermint flavor and that extra cold mouthfeel that you love about minty ice creams.
With or Without Food Coloring: When you buy mint ice cream, it almost always has green food coloring added. We’re adding some too, but the great thing about making your own ice cream from scratch is that you can leave out the artificial colors if you want to!
Ingredients in Homemade Andes Mint Ice Cream
Heavy Cream – Heavy cream is what makes our ice cream base thick, rich, and creamy!
Whole Milk – Heavy cream is necessary, but the best ice cream uses both whole milk and cream to create a smooth delicious finish.
Granulated Sugar – Sugar helps to create the smoothest, creamiest texture in our ice cream recipes.
Peppermint Extract – Be sure to use peppermint extract, and not mint extract. The flavors are different, and peppermint is the one you want to use in ice cream recipes.
Kosher Salt – A bit of salt balances the sweetness of the sugar.
Andes Mints – I used a full 8.5-ounce package of Andes mints for this recipe. You may find this candy in other package sizes, and it’s fine if you use a bit more or less. Cut the mints into quarters, or roughly chop them into small pieces.
Optional Food Coloring – if you choose to add food coloring, just a few drops of green will give your ice cream a pastel green color.
How to Make Andes Mint Ice Cream from Scratch
Start the day before by making sure that the bowl for your ice cream maker has at least 24 hours to freeze solid. When you shake the bowl, you shouldn’t hear anything sloshing around.
- In a large bowl (I’m using a large glass measuring cup), combine the heavy cream, whole milk, granulated sugar, peppermint extract, salt, and green food coloring.
- Whisk everything together for 2 to 3 minutes, until the sugar is fully dissolved into the mixture.
- Add the ice cream base to the bowl of your ice cream maker.
- Churn until thick and creamy, in the ice cream machine according to your manufacturer’s instructions. Mine took about 20 minutes to get to the stage where it is the consistency of soft-serve.
- Add in the chopped Andes mints.
- Then churn for an additional 2 minutes to combine.
- To finish making your homemade ice cream, spoon the soft ice cream into a shallow container or a loaf pan. Press plastic wrap or wax paper to the surface of the ice cream, and freeze for at least 4 hours, or until solid.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.
How to Store Ande’s Ice Cream
Store this homemade Andes Mint Ice Cream in the freezer in an airtight container (we love these reusable ice cream containers) with a piece of parchment paper or wax paper pressed on top for up to one month.
Tips for Making This Andes Mint Ice Cream Recipe
Use quality ingredients – When making homemade ice cream, you’ll want to make sure you are using high-quality ingredients for the best outcome.
Chill out – If possible, always start with chilled ingredients. This is important for homemade no-churn ice cream recipes and ice cream maker recipes. If you start with very cold milk and cream, you won’t need to chill the ice cream base before churning it. If your base is not cold, place it in the freezer for an hour or so until it is chilled.
Don’t skimp on the fat – High-fat milk and cream are essential when making homemade ice cream. Opting for a low-fat option often leads to icy ice creams and inconsistency in the texture.
Don’t go crazy with the add-ins – If you’re adding in additional ingredients to your Andes ice cream, pick one or two and make sure they are chopped into pieces no larger than a blueberry or pea.
Don’t skimp on the sugar – Sugar not only adds sweetness to homemade ice creams, it also helps with the texture. Sugar is essential for the creamy texture of ice cream. It’s very important that the granulated sugar is fully dissolved into the milk. You can rub the mixture between your fingers to be sure that there’s no more grittiness left.
Why is Mint Ice Cream So Good?
Not everyone loves mint ice cream, but for those of us who do, we know that eating minty ice cream is a totally different experience from eating other flavors.
Why is that? Well, it’s science!
Mint contains a compound called menthol, which tricks our bodies into feeling cold. Capsaicin, found in peppers, does the opposite. This is why mint-flavored gum and toothpaste feel cold in our mouths, even though they aren’t.
So when we eat ice cream flavored with mint, our brains get double the message that we are eating something cold, and that’s why mint ice cream tastes so much more intense and refreshing than any other flavor!
No Churn Andes Mint Ice Cream Recipe Directions
Chill a shallow container or a loaf pan in the freezer while you mix the ice cream ingredients.
Pour the ice cream mixture into the prepared pan and freeze for 3-4 hours. Stir the ice cream every 30 minutes for the first 2 hours to help add air. This will help create a creamy, smooth texture.
Mint Ice Cream Add-Ins
If you’d like to add extra things to your Andes Mint ice cream, please feel free!
Chocolate shavings, a swirl of fudge sauce, or crushed Oreos would be my first choices for extras.
You can add anything you think will be tasty into this homemade mint ice cream base though! The only limit is your imagination.
We also love this sprinkles ice cream.
More Delicious Homemade Ice Cream Recipes
- Cookie Butter Ice Cream is so rich and creamy, with pieces of crushed Biscoff Cookies.
- For an old-fashioned treat, Rum Raisin Ice Cream can’t be beat!
- An Australian fave, buttery and sweet Hokey Pokey Ice Cream is studded with crushed honeycomb toffee.
- Black Ice Cream is fun and festive.
- Also Try: Neapolitan Ice Cream, Stracciatella Ice Cream, and Cannoli Ice Cream, if you enjoy Italian dessert specialties.
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- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon peppermint extract
- 1/2 tsp kosher salt
- 8.5 oz. Andes Mints, chopped
- Optional: 4-5 drops green food coloring
- Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl.
- In a large mixing bowl, combine the heavy cream, whole milk, granulated sugar, peppermint extract, salt, and green food coloring (optional).
- Whisk for 2-3 minutes, until the sugar is dissolved into the mixture. You should not feel any grit if you rub the mixture together between two fingers.
- Add the mixture to the bowl of your ice cream maker.
- Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions (mine took about 20 minutes), until it is thick and the consistency of soft-serve ice cream.
- Add in the chopped Andes mints, and churn for an additional 2 minutes.
- Spoon the ice cream into a shallow container or a loaf pan. Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid.
- Let sit at room temperature for about 5 minutes before serving.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 552Total Fat: 30gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 94mgSodium: 159mgCarbohydrates: 69gFiber: 0gSugar: 55gProtein: 4g