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Peppermint Bark Ice Cream Recipe

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4.4 from 61 reviews

  • Author: Ava
  • 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

  1. Prepare Pan: Line a 9×5 loaf pan with parchment paper to ensure easy removal of the ice cream once frozen. Set aside.
  2. Mix Condensed Milk and Vanilla: In a large bowl, combine the sweetened condensed milk with vanilla extract and set it aside for later.
  3. 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.
  4. 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.
  5. Whip Cream: Using a mixer, whip the cold heavy whipping cream on high speed until stiff peaks form, which usually takes a few minutes.
  6. 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.
  7. 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.
  8. 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

Find it online: https://quickandsweetrecipes.com/peppermint-bark-ice-cream-recipe/