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Why You’ll Love This Recipe

  • No-Churn: This recipe doesn’t require an ice cream maker, making it easy for anyone to make homemade ice cream.

  • Festive and Flavorful: The combination of creamy vanilla ice cream, peppermint, and chocolate bark makes this a perfect dessert for the holidays.

  • Quick and Easy: With only a few ingredients and no cooking involved, this ice cream comes together in just a few minutes.

  • Perfect Texture: The crushed peppermint bark adds a delightful crunch and chocolatey contrast to the smooth and creamy ice cream.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 2 cups heavy whipping cream

  • 1 (14 oz) can sweetened condensed milk

  • 1 teaspoon peppermint extract

  • 1/2 teaspoon vanilla extract

  • 1 cup peppermint bark, chopped (store-bought or homemade)

  • 1/4 cup mini chocolate chips (optional, for extra chocolate flavor)

Directions

  1. Whip the Cream: In a large mixing bowl, whip the heavy cream using an electric mixer on medium-high speed until soft peaks form (about 2-3 minutes). Be careful not to overwhip.

  2. Add the Sweetened Condensed Milk: Gently fold in the sweetened condensed milk, peppermint extract, and vanilla extract until fully combined. The mixture should be light and fluffy.

  3. Add the Peppermint Bark: Fold in the chopped peppermint bark and mini chocolate chips (if using). Be sure to reserve a little bit of the peppermint bark for topping the ice cream later.

  4. Freeze: Pour the mixture into a loaf pan or a freezer-safe container and spread it out evenly. Sprinkle the reserved peppermint bark on top for decoration. Cover with plastic wrap or a lid and freeze for at least 4-6 hours, or until the ice cream is firm.

  5. Serve: Once the ice cream is fully set, scoop it into bowls or cones and enjoy! For extra garnish, add more crushed peppermint bark or a drizzle of chocolate syrup.

Servings and Timing

  • Servings: 6-8 servings

  • Preparation Time: 10 minutes

  • Freezing Time: 4-6 hours

  • Total Time: 4-6 hours 10 minutes

Variations

  • Chocolate Peppermint Swirl: For added depth of flavor, swirl in some hot fudge sauce or melted chocolate before freezing.

  • Vegan Version: Use coconut cream or another non-dairy whipping cream substitute and a dairy-free sweetened condensed milk to make this recipe vegan-friendly.

  • Different Toppings: Add extra toppings like crushed Oreos, mini marshmallows, or chopped nuts for extra texture.

Storage/Reheating

  • Storage: Store the peppermint bark ice cream in an airtight container in the freezer for up to 1-2 weeks. Make sure the container is tightly sealed to prevent ice crystals from forming.

  • Reheating: This ice cream is best enjoyed fresh, but if it’s too hard after freezing, let it sit at room temperature for 5-10 minutes to soften slightly before scooping.

FAQs

Can I use homemade peppermint bark?

Yes, homemade peppermint bark works great! Just make sure to chop it into small pieces so it mixes well into the ice cream.

Can I make this ice cream ahead of time?

Yes! In fact, making this ice cream the day before you plan to serve it is a great idea. Just let it freeze for a few hours or overnight.

Can I use a different mint flavor?

If you don’t have peppermint extract, you can use mint extract instead for a similar minty flavor.

What can I substitute for peppermint bark?

If you don’t have peppermint bark, you can use crushed candy canes or peppermint-flavored chocolate for a similar effect.

How do I get the ice cream to be creamy and not icy?

Whipping the heavy cream until soft peaks form is key to getting a smooth, creamy texture. Make sure to fold in the sweetened condensed milk gently so the mixture remains airy.

Conclusion

Peppermint Bark Ice Cream is the ultimate holiday treat, offering the perfect balance of minty freshness, rich creaminess, and crunchy chocolate bits. This no-churn recipe is easy to make and will quickly become a favorite dessert for the holiday season or any time you’re craving a sweet, refreshing treat. With just a few simple ingredients, you can create a delicious homemade ice cream that everyone will love. Enjoy!

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Peppermint Bark Ice Cream

Peppermint Bark Ice Cream

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  • Author: Alice
  • Prep Time: 10 minutes
  • Total Time: 4-6 hours 10 minutes
  • Yield: 6-8 servings
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian
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Description

Peppermint Bark Ice Cream is a creamy, no-churn dessert that combines the cool, minty flavor of peppermint with crunchy, chocolatey peppermint bark. This festive treat is perfect for the holiday season and requires no ice cream maker. With minimal ingredients and quick prep time, it’s the perfect dessert for any holiday gathering.

Ingredients

  • 2 cups heavy whipping cream

  • 1 (14 oz) can sweetened condensed milk

  • 1 teaspoon peppermint extract

  • 1/2 teaspoon vanilla extract

  • 1 cup peppermint bark, chopped (store-bought or homemade)

  • 1/4 cup mini chocolate chips (optional, for extra chocolate flavor)

Instructions

  • Whip the Cream:

    • In a large mixing bowl, whip the heavy cream using an electric mixer on medium-high speed until soft peaks form (about 2-3 minutes). Be careful not to overwhip.

  • Add the Sweetened Condensed Milk:

    • Gently fold in the sweetened condensed milk, peppermint extract, and vanilla extract until fully combined. The mixture should be light and fluffy.

  • Add the Peppermint Bark:

    • Fold in the chopped peppermint bark and mini chocolate chips (if using). Reserve a small amount of peppermint bark for topping the ice cream later.

  • Freeze:

    • Pour the mixture into a loaf pan or freezer-safe container and spread it out evenly. Sprinkle the reserved peppermint bark on top. Cover with plastic wrap or a lid and freeze for at least 4-6 hours, or until the ice cream is firm.

  • Serve:

    • Once fully set, scoop the ice cream into bowls or cones. For extra garnish, add more crushed peppermint bark or a drizzle of chocolate syrup.

Notes

Vegan Version: Replace the heavy cream with coconut cream and use dairy-free sweetened condensed milk to make this recipe vegan-friendly.Chocolate Peppermint Swirl: For added flavor, swirl in hot fudge or melted chocolate before freezing.Topping Ideas: Try adding crushed Oreos, mini marshmallows, or chopped nuts for extra texture.

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