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Creamy Peppermint Bark Ice Cream is a delicious treat and festive holiday dessert. Rich white chocolate, chocolate chunks, and crushed candy canes make a homemade ice cream that you’ll want to make again and again.
Creamy No Churn Ice Cream Recipe
This recipe was inspired by some fantastic peppermint bark ice cream that I fell in love with but could never find again. Since I couldn’t get that unique flavor out of my head, I decided to recreate and share it with you!
Most peppermint ice cream is just so pepperminty and while I like it, I love it when paired with something a little more. Peppermint and chocolate are the perfect pair, and using both adds some fun crunch to this ice cream. When you combine the smooth creaminess of white chocolate ice cream and the texture of milk chocolate chunks with crunchy peppermint pieces, you have ice cream to fall in love with.
This no-churn ice cream recipe is really easy to make too. The base of this peppermint ice cream is basically sweetened condensed milk, melted white chocolate, and whipped cream. Once it’s made, we’ll add the peppermint and chocolate pieces. Just be sure not to stir too much once you add them in, or your ice cream will be bright pink!
Once frozen, you’ve got easy, festive ice cream. So good!
What You’ll Need
There’s nothing like homemade ice cream – especially when it’s packed full of peppermint flavor. Amazingly, you only need a handful of ingredients to make this Peppermint Bark Ice Cream recipe at home. Scroll down to the recipe card for actual amounts.
- Sweetened Condensed Milk – This will form the base of the ice cream along with the whipped cream.
- Vanilla Extract
- White Chocolate – Use your favorite brand of white chocolate bar. White chocolate adds fantastic flavor and makes the ice cream rich and creamy.
- Heavy Whipping Cream
- Chocolate Bars – Chop up pieces of your favorite chocolate bars. I used Hershey’s chocolate bars.
- Peppermint Candy Canes – Crush up 2 peppermint candy canes. We’ll mix these into the ice cream.
How to Make Peppermint Bark Ice Cream at Home
No churn ice cream comes together quickly at home – you just need to set aside enough time to chill. Once you make your own homemade ice cream, you’ll have a hard time buying a pint at the store!
- Prepare the Ice Cream Container. Line a 9×5 loaf pan with parchment paper. Set aside.
- Start the Base of the Ice Cream. Combine the sweetened condensed milk and vanilla in a large mixing bowl. Set it aside while you melt the chopped white chocolate in the microwave.
- Prepare the Chocolate. I recommend heating the white chocolate in 30-second increments and stirring well between each period. Do this until the chocolate is fully melted and smooth. This process will prevent you from scorching the chocolate and getting it too hot.
- Add the Chocolate to the Ice Cream Base. Pour the melted white chocolate into the condensed milk mixture in 3 parts. Be sure to whisk the mixture well after each addition. Set the bowl aside while you whip the cream.
- Whip the Heavy Cream. Add the heavy whipping cream to a large mixing bowl and whip it on high speed until stiff peaks form. This should take 2-3 minutes.
- Add the Whipped Cream to the Ice Cream Base. Gently fold the whipped cream into the ice cream mixture in 2 parts. Use a spatula and do this by hand to avoid losing all the great volume and lightness you just achieved from whipping the cream.
- Add the Chocolate and Candy Canes. Add the chopped chocolate and crushed candy canes to the ice cream mixture and gently fold until they’re evenly dispersed. Try not to over-stir, or the red color of the candy canes will make the ice cream pink!
- Chill. Pour the peppermint bark ice cream into the prepared pan, cover, and freeze for at least 4-6 hours. I usually do this overnight and enjoy the ice cream for dessert the next day.
Storage Instructions
If you have any leftovers, you can keep them in the freezer, tightly covered for a week or two. Homemade ice cream starts to lose its flavor and texture if frozen much longer than that.
When you’re ready to serve, let the ice cream sit out for a few minutes first. This will help soften it up so it’s easier to scoop.
More Tasty Ice Cream Recipes
- Cake Batter Ice Cream Sandwiches
- Ultimate Ice Cream Chocolate Cupcakes
- Neapolitan Ice Cream Sandwiches
- Copycat Dairy Queen Ice Cream Cake
No Churn Peppermint Bark Ice Cream
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 6-8 servings
- Category: Dessert
- Method: Freezer
- Cuisine: American
Description
Creamy Peppermint Bark Ice Cream is a delicious treat and festive holiday dessert. Rich white chocolate, chocolate chunks, and crushed candy canes make a homemade ice cream that you’ll want to make again and again.
Ingredients
- 14 ounces sweetened condensed milk
- 2 tsp vanilla extract
- 4 oz white chocolate, chopped
- 2 cups heavy whipping cream, cold
- 5 (1.55 oz) Hershey’s chocolate bars, chopped (7.75 oz chocolate)
- 1/2 cup plus 2 tbsp crushed peppermint candy canes
Instructions
- Line a 9×5 loaf pan with parchment paper. Set aside.
- Combine the sweetened condensed milk and vanilla extract in a large bowl. Set aside.
- Melt the chopped white chocolate in 30-second increments, stirring well between each, until melted and smooth.
- Pour the melted white chocolate into the sweetened condensed milk mixture in 3 parts, whisking together until well combined after each addition. Set mixture aside.
- Add the heavy whipping cream to a large mixing bowl and whip on high speed until stiff peaks form.
- Gently fold the whipped cream into the sweetened condensed milk in two parts.
- Add the chopped chocolate and crushed candy canes and gently fold until evenly dispersed. Try not to over-stir it all or the red color of the candy canes will make the ice cream pink.
- Pour the ice cream into the prepared pan, cover, and freeze at least 4-6 hours or overnight.
