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
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2 cups heavy whipping cream
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1 (14 oz) can sweetened condensed milk
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1 teaspoon peppermint extract
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1/2 teaspoon vanilla extract
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1 cup peppermint bark, chopped (store-bought or homemade)
- 1/4 cup mini chocolate chips (optional, for extra chocolate flavor)
Instructions
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Whip the Cream:
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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.
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Add the Sweetened Condensed Milk:
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Gently fold in the sweetened condensed milk, peppermint extract, and vanilla extract until fully combined. The mixture should be light and fluffy.
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Add the Peppermint Bark:
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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.
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Freeze:
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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.
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Serve:
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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.
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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.
