The Peppermint Bark Ice Cream Recipe is an irresistible treat that combines the festive crunch of peppermint candy canes with smooth, creamy ice cream and luscious swirls of white and milk chocolate. It’s a perfect dessert to enjoy during the holidays or any time you want to add a little magic to your day. With its blend of rich textures and refreshing peppermint flavor, this ice cream delivers a delightful experience in every bite, making it a fast favorite for those who love both classic flavors and homemade desserts.
Ingredients You’ll Need
This Peppermint Bark Ice Cream Recipe uses a handful of simple, yet essential ingredients that each play a special role in creating its rich flavor and velvety texture. From creamy condensed milk to crunchy candy canes, every component builds on the next to give you that perfect holiday-inspired scoop.
- 14 ounces sweetened condensed milk: Adds creaminess and sweetness that forms the base of the ice cream without needing an ice cream maker.
- 2 teaspoons vanilla extract: Enhances the overall flavor with a warm, comforting note.
- 4 ounces white chocolate, chopped: Infuses the ice cream with luscious, velvety sweetness that complements the peppermint.
- 2 cups heavy whipping cream, cold: Whipped to stiff peaks, this creates the light, airy texture that makes the ice cream so dreamy.
- 5 Hershey’s chocolate bars (7.75 oz), chopped: Brings a rich, slightly bitter contrast that balances out the sweetness.
- 1/2 cup plus 2 tbsp crushed peppermint candy canes: Provides that signature refreshing crunch and festive red color accents.
How to Make Peppermint Bark Ice Cream Recipe
Step 1: Prepare Your Pan
Start by lining a 9×5 loaf pan with parchment paper. This simple step ensures your ice cream will release easily once frozen, making serving a breeze and keeping everything neat.
Step 2: Mix Sweetened Condensed Milk and Vanilla
In a large bowl, combine the sweetened condensed milk and vanilla extract. This mixture will form the flavorful and creamy base for your ice cream, and the vanilla adds a lovely warmth that makes every bite nostalgic.
Step 3: Melt the White Chocolate
Gently melt the chopped white chocolate in 30-second increments in the microwave, stirring well between each interval. This way, it melts smoothly without burning, ensuring silky swirls of white chocolate throughout your ice cream.
Step 4: Combine White Chocolate with Condensed Milk
Pour the melted white chocolate into the condensed milk mixture in three parts, whisking after each addition. This gradual mixing helps incorporate the white chocolate evenly without clumps, making the ice cream beautifully smooth and rich.
Step 5: Whip the Heavy Cream
Take your cold heavy whipping cream and whip it on high speed until stiff peaks form. This takes a few minutes, but it’s essential for that light, fluffy texture that transforms the dense condensed milk into dreamy ice cream.
Step 6: Fold the Whipped Cream into the Milk Mixture
Gently fold the whipped cream into the condensed milk and white chocolate mixture in two parts, being careful not to deflate it. This gentle folding keeps the airy texture intact, giving your ice cream its signature creaminess.
Step 7: Add Chocolate and Peppermint Pieces
Fold in the chopped milk chocolate bars and crushed peppermint candy canes until they’re evenly dispersed. Be gentle to avoid over-stirring; this helps keep the candy cane pieces vibrant red rather than turning the ice cream pink.
Step 8: Freeze Until Firm
Pour the combined mixture into the prepared loaf pan, cover it, and freeze for at least 4 to 6 hours or overnight. This resting time lets all the flavors meld and the cream firm up into that perfect scoopable dessert.
How to Serve Peppermint Bark Ice Cream Recipe
Garnishes
A sprinkle of extra crushed peppermint candy or a drizzle of melted white or dark chocolate on top makes the ice cream look irresistible and adds an extra burst of flavor and crunch with every spoonful. If you want to be extra festive, add some red and green sprinkles too.
Side Dishes
Serve this ice cream alongside warm brownies, gingerbread cookies, or even a slice of rich chocolate cake for an unforgettable holiday dessert pairing. The contrast between warm and cold elevates the peppermint bark ice cream to a whole new level of indulgence.
Creative Ways to Present
For a fun twist, try serving the Peppermint Bark Ice Cream Recipe in candy cane-shaped bowls or pile scoops into waffle cones dipped in crushed candy canes. You could even sandwich the ice cream between chocolate chip cookies for a festive ice cream sandwich that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, cover the ice cream tightly with plastic wrap or an airtight lid to prevent ice crystals from forming. Stored properly, it will keep its creamy texture and fresh peppermint flavor for up to a week.
Freezing
This ice cream is made to be frozen, so it’s perfect for making ahead. Just be sure to give it enough time to solidify completely before serving. When ready, allow it to sit at room temperature for a few minutes to soften slightly for scooping ease.
Reheating
Since this is ice cream, reheating isn’t recommended. Instead, if it’s too hard, just let it thaw for 5 to 10 minutes at room temperature, then scoop and serve for the best flavor and texture.
FAQs
Can I use a different type of chocolate?
Absolutely! While the recipe calls for Hershey’s milk chocolate bars and white chocolate, you can swap in your favorite chocolates as long as they melt well and have a taste you love. Dark chocolate chunks can add a nice bitter contrast too.
Do I need an ice cream maker for this recipe?
Nope! One of the best parts of the Peppermint Bark Ice Cream Recipe is that it’s no-churn. Whipping the cream to stiff peaks and folding it in with condensed milk creates that creamy texture without any special equipment.
Can I make this ice cream vegan or dairy-free?
This recipe as written includes dairy, but you could experiment with coconut condensed milk, vegan white chocolate, and coconut cream to achieve a similar effect. The texture and taste might vary, but it’s definitely an option worth trying!
What’s the best way to crush peppermint candy canes?
Place the candy canes in a sealed plastic bag and gently crush them with a rolling pin or the bottom of a heavy pan. This method keeps pieces from scattering everywhere and lets you control the size of the bits.
Can I prepare this ice cream in advance for a party?
Yes! It’s perfect for making a day or even a couple of days ahead. Just store it well in the freezer and bring it out a little before serving so it softens just enough for perfect scoops.
Final Thoughts
There’s nothing quite like homemade ice cream that blends the festive flavors of peppermint and chocolate with creamy, dreamy texture. I encourage you to give this Peppermint Bark Ice Cream Recipe a try—whether for a holiday celebration or a sweet treat on any chilly day. It’s especially satisfying knowing it’s as easy to make as it is delicious. Trust me, once you try it, it will become one of your go-to desserts to share with friends and family!
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Peppermint Bark Ice Cream Recipe
- Total Time: 4 hours 20 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This Peppermint Bark Ice Cream is a creamy, no-churn dessert perfect for the holiday season. Combining rich sweetened condensed milk, white chocolate, and whipped cream with festive crushed peppermint candy canes and chunks of Hershey’s chocolate bars, this recipe yields a delightful treat with a refreshing peppermint crunch. Easy to prepare and requiring no ice cream maker, it’s an ideal homemade indulgence for peppermint lovers.
Ingredients
Base Mixture
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract
- 4 ounces white chocolate, chopped
Dairy
- 2 cups heavy whipping cream, cold
Mix-ins
- 5 (1.55 ounce) Hershey’s chocolate bars, chopped (7.75 oz total)
- 1/2 cup plus 2 tablespoons crushed peppermint candy canes
Instructions
- Prepare Pan: Line a 9×5 loaf pan with parchment paper to ensure easy removal of the ice cream once frozen. Set aside.
- Mix Condensed Milk and Vanilla: In a large bowl, combine the sweetened condensed milk with vanilla extract and set it aside for later.
- Melt White Chocolate: Melt the chopped white chocolate using 30-second increments in the microwave, stirring thoroughly after each interval until smooth and fully melted.
- Combine White Chocolate with Condensed Milk: Gradually pour the melted white chocolate into the condensed milk mixture in three parts, whisking well after each addition until fully incorporated. Set this mixture aside.
- Whip Cream: Using a mixer, whip the cold heavy whipping cream on high speed until stiff peaks form, which usually takes a few minutes.
- Fold in Whipped Cream: Gently fold the whipped cream into the sweetened condensed milk and white chocolate mixture in two parts to maintain the airy texture.
- Add Mix-ins: Fold in the chopped Hershey’s chocolate bars and crushed peppermint candy canes carefully and evenly. Avoid over-mixing to prevent the candy cane color from tinting the ice cream pink.
- Freeze: Pour the ice cream mixture into the prepared loaf pan, cover it, and freeze for at least 4 to 6 hours, or preferably overnight, until firm.
Notes
- Use cold heavy whipping cream for best whipping results.
- Melt white chocolate gently to prevent scorching—microwaving in short bursts with stirring helps.
- Do not over-stir the candy canes into the mixture to keep the ice cream color white with just festive specks.
- If desired, substitute crushed peppermint candies with candy cane pieces or peppermint chips for variation.
- For easier serving, let the ice cream sit at room temperature for 5-10 minutes before scooping.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
