A touch of richness, an essence of freshness, and a whole lot of creaminess makes this No-Churn Devil Mint Ice Cream different from your average mint out there. Inspired by a long-gone 1950s ice cream flavor, this frozen delight tastes even sweeter because you don’t even need a special ice cream machine to make it.

It can be hard to get people to agree on what the best ice cream flavor is, especially when it comes down to regional classics. But I think we can we all agree that flavored ice creams, especially those with fun names, are wonderful to eat. This Devil Mint flavor is no exception — it immediately caught my attention.

While we may think that quirky ice cream names are a modern-day phenomenon, people have used fun names to create a theme and mood for marketing for decades. Lady Borden had pecan praline ice cream sold with a down-south New Orleans flair, Dolly Madison added a touch of elegance with Banana Royale, and Sealtest had Devil Mint.

Even though this ice cream is no longer made and the taste of it has been lost to the past, it’s safe to assume it’s a blend of rich luscious chocolate and bright refreshing notes of mint. At first, I thought recreating this ice cream would be a problem with no true reference, but after trying my hand at a no-churn method, I knew I recreated a flavor from the past without any bulky machine.

You simply use a simple base of condensed milk that you freeze until super cold and then divide into separate bowls. In one, I added cocoa powder, and in the other, I added mint extract and green food coloring. You can see that the green color is bright, but in the next step, the colors will fade. Like all mint-flavored ice creams, I wanted this Devil Mint ice cream to have that traditional pastel hue.

Next comes the whipped cream. Many people swear by freezing the bowl and whisk, but it’s not necessary, as long as air is getting into the heavy cream, you’ll get whipped cream. I whipped it until it formed stiff peaks.

The whipped cream is divided in two and dispersed between the chocolate condensed milk and the mint condensed milk.

Once the flavors are mixed up I got to the design aspect of it — the container. In order to get that swirl you pour in the chocolate and mint alternately into the container and then layer the remaining ice cream in the same fashion.

The hardest part about this ice cream is waiting. While it may not use fancy equipment, this recipe requires some downtime. If you’re wanting to eat this in the evening, make this early in the morning.

Now once it’s hard, you’ll want to let it soften for five minutes for easy scooping. I tried scooping it straight from the freezer and I didn’t get the pretty swirl that I wanted. Seriously, five minutes of wait gives you a beautiful result.

So what about the taste? It’s the best balance of chocolate and mint — fitting the name Devil Mint perfectly. The rich chocolate and sharp mint are mellowed by the creamy ice cream base, making for a perfect trifecta of flavor. Neither the chocolate nor the mint is in-your-face with an I-need-to-brush my teeth sort of aftertaste. The two flavors are present but not overpowering with a dangerous, or may I say, devilish appeal.