RECIPE
Mint Ice Cream with Aero Peppermint
Whip up a batch of easy no-churn mint ice cream with a few flicks of a whisk.
29 December, 2025
For the simplest summer treat or after-dinner mint dessert, say hello to our no-churn Aero® Peppermint ice cream. With just four simple ingredients and a little elbow grease, it couldn’t be easier to make – no expensive machine required! Every scoop is studded with chunks of bubbly Aero® Peppermint for a cool-on-cool creamy chocolate flavour. And for more smart recipes, clever kitchen ideas and desserts for any occasion, sign up for our newsletter.
Top Tips for the Perfect Mint Aero Ice Cream
A great no-churn ice cream all comes down to a good recipe and solid technique. Our mint ice cream recipe has all the right ratios, so all you have to worry about is nailing the mixing. Whisk the condensed milk and vanilla well to combine. Use a clean, chilled bowl to mix your cream and make sure the cream is also cold. Once whipped to stiff peaks, gentle fold in the cream to combine the rest of the ingredients. It’s this light touch that ensures the creamiest of textures.
Looking for a choc-mint recipe you can enjoy warm? Try our Mint Aero® Traybake.
How to Boost the Mint Flavour
Aero® Peppermint is packed with smooth, minty chocolate flavour but if you want to bump things up a few notches, there are a few different ways. For a quick and easy solution, add a few drops (to taste) of natural mint extract. For a fresh and pretty twist, add a "chiffonade" of fresh mint leaves: simply stack 8-10 fresh mint leaves on top of each other, carefully roll them into a sausage shape, then use a sharp knife to slice it very fine. The result is gorgeous ribbons of fresh mint that will ripple through your mint ice cream. For a minty drizzle over the top of the ice cream, reserve a few blocks of Aero® Peppermint and melt them in the microwave. Drizzle the melted chocolate over the top of the mixture before setting in the freezer.
For a full mint-chocolate line-up, explore our best Mint Chocolate Recipes.
How to Get the Perfect Ice Cream Texture
Perfect whipped cream is your pathway to dreamy, creamy mint-ice-cream success! Too soft and it will not have enough air in it, while overwhipping will give you a grainy texture. Stiff peaks are the sweet spot so stop whipping as soon as you get there. To test, lift the whisk out of the cream. If the cream stands up straight without drooping, it’s ready. For another risky but fun test, invert the bowl above your head. If the cream stays in the bowl without plopping onto your head, it’s good to go. Be sure to chill the ice cream for at least 6-8 hours before serving – overnight is even better!
Serving Suggestions
Mint ice cream is one of the most versatile desserts you can have in the freezer. Serve frosty cones to beat the summer heat or bowls with a mint leaf garnish for an after-dinner dessert. Add texture with a scattering of chopped nuts or use it to create our Chocolate Brownie Sundae with double the mint flavour using our Mint Aero® Brownie recipe.
Storage Instructions
Keep your ice cream in the freezer for up to three months in an air-tight container. Let it sit at room temperature for 8-10 minutes before serving for easy scooping.
You will need
- A loaf tin
- Baking paper
- Electric whisk (optional)
Ingredients
- 1 tin (397g) Carnation Condensed Milk
- 2 tsp vanilla extract
- 500ml whipping cream, cold
- 90g Aero® Peppermint Sharing Bar, chopped
- 8-10 fresh mint leaves, to garnish (optional)
Aero Peppermint Chocolate Sharing Bar 90g
Each scoop of ice cream typically contains:
of an adult’s Reference Intake (RI)*
Energy per 100g: 1543kJ/371kcal
Method
- Add the condensed milk and vanilla into a mixing bowl and whisk to combine.
- Pour the cold cream into another large mixing bowl and whisk until stiff peaks form. Add one third of the cream to the condensed milk and fold to combine. Add the rest of the cream and fold again gently to combine. Add the chocolate and fold one last time to combine. The folding will cause the cream to deflate slightly, but don’t worry. There will still be enough air in the mixture to create a smooth ice cream.
- Tip the mixture into a baking paper-lined loaf tin and use a spatula to smooth the top. Cover with a sheet of baking paper and lightly press it down into the mixture so that there is no air between the two. Pop the tin into the freezer overnight to set.
- To serve, simply remove the tin from the freezer and let it stand at room temperature for 10 minutes. Scoop balls of ice cream and serve in bowls or cones. Decorate with a sprig of fresh mint, if you like!
Top Tips
The secret to great no-churn ice cream lies in the assembly. Fold the ingredients together gently to retain as much air in the whipped cream as possible. Adding the cream in stages helps achieve a good consistency.
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