• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Stress Baking
  • Recipes
  • Baking Basics
  • Resources
  • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
menu icon
go to homepage
  • Recipes
  • Baking Basics
  • Subscribe
  • Shop
  • Desserts
  • About
  • Resources
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Baking Basics
    • Subscribe
    • Shop
    • Desserts
    • About
    • Resources
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×

    Home » Recipes » Ice Cream & Frozen Desserts

    Peppermint Bark Ice Cream (No-Churn)

    Published: Dec 19, 2022 · Last modified: Dec 23, 2022 by Leslie Kiszka / This post may contain affiliate links.

    Jump to Recipe Pin Recipe
    Be the first to rate this recipe!
    Black and white peppermint bark ice cream in a red mini cocotte with a gold spoon taking a scoop

    This no-churn peppermint bark ice cream is a smooth, creamy mint ice cream loaded with peppermint bark pieces and chopped dark and white chocolate. No eggs or ice cream maker required!

    Black and white peppermint bark ice cream in a red mini cocotte with a gold spoon taking a scoop

    The thing about peppermint is that too little confuses your tastebuds, too much is a kick in the face, but the right amount is absolutely delightful.

    That’s why I had to make sure I got the amount of peppermint in this ice cream exactly right:

    • ½ teaspoon peppermint extract
    • 1 cup chopped peppermint bark
    • ¼ cup crushed peppermints or candy canes (optional, if you want a little more peppermint in your life)
    Ingredients for peppermint bark ice cream on a white counter
    A small bowl of chopped peppermint bark

    Ingredients for peppermint bark ice cream

    • Heavy cream + sweetened condensed milk – these are the two golden ingredients to help us with the shortcut method of making the ice cream (instead of the traditional process using eggs)
    • Pure vanilla extract + peppermint extract – For the flavor!
    • Peppermint bark or Ghirardelli Peppermint Bark Squares – Because… peppermint bark ice cream!
    • Chocolate, chopped
    • White chocolate, chopped
    • Peppermints candy, crushed (optional)
    • Chocolate sauce (optional)
    A hand mixer mixing heavy cream in a clear mixing bowl
    A bowl of homemade whipped cream next to ingredients for peppermint bark ice cream

    Ice cream without eggs? Yep!

    And the fact that there’s none of that “creating a custard base” nonsense is a big win for me. I just… I hate it. I really do. You have to temper the eggs, make sure to keep the heat low enough that you don’t scramble them, strain them, and just… no. I don’t wanna.

    So this recipe is the easy way to make yourself some homemade ice cream, without stressing about the eggs.

    Homemade ice cream with condensed milk

    My favorite ice cream base is a pint of heavy cream and a can of sweetened condensed milk. You know why? Because that’s it. Two ingredients. From there you can add all the things!

    I’m always hesitant to use sweetened condensed milk in recipes due to the high sugar and fat content, but I’ve come to terms with the fact that it’s magical in many ways – one of those ways is creating creamy, dreamy ice cream.

    Sweetened condensed milk being poured into a clear mixing bowl
    Whipped cream being folded into sweetened condensed milk

    How to make peppermint bark ice cream

    1. Make whipped cream: In a large bowl, using the whisk attachment of an electric mixer, whip the heavy cream. Starting on a low speed then slowly increase to high speed, whip until the cream forms stiff peaks. Transfer to another bowl and set aside.
    2. Make the base: In the bowl you originally used for the whipped heavy cream, combine condensed milk and extracts, and whisk to combine.
    3. Combine the two: Using a spatula, fold the whipped cream into the bowl of condensed milk mixture until combined.
    Chopped peppermint bark being poured into a mixing bowl of ice cream batter
    Ice cream batter in a clear mixing bowl with chopped chocolate, white chocolate and peppermint bark
    1. Add the mix-ins: Fold in chopped peppermint bark, chocolate, and white chocolate (and crushed peppermints, if including).
    2. Transfer and freeze: Pour into a loaf pan or other quart-sized container that is freezer safe. If using, add chocolate sauce in a few blobs on top and use a knife or spatula to swirl it into the ice cream. Cover with an airtight lid and place in freezer for at least 8 hours, preferably overnight.
    Black and white peppermint bark ice cream in a loaf tin with swirls of chocolate being swirled with a knife
    Black and white peppermint bark ice cream in a loaf tin with swirls of chocolate

    How to store homemade ice cream

    I like to store mine in a loaf pan that has an airtight lid/cover because it makes scooping really easy.

    But to save space (we have an… odd freezer configuration), these ice cream storage containers are awesome, too.

    Chocolate sauce being drizzled on top of black and white peppermint bark ice cream topped with whipped cream in a red mini cocotte
    Black and white peppermint bark ice cream topped with whipped cream and chocolate drizzle in a red mini cocotte with a gold spoon taking a scoop

    After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!

    Black and white peppermint bark ice cream in a red mini cocotte with a gold spoon taking a scoop

    Peppermint Bark Ice Cream

    Be the first to rate this recipe!
    This no-churn peppermint bark ice cream is a smooth, creamy mint ice cream loaded with peppermint bark pieces and chopped dark and white chocolate. No eggs or ice cream maker required!
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Freeze Time 8 hours
    Total Time 8 hours 15 minutes
    Servings 8 servings (makes 1 quart)
        ✓ Read the recipe from beginning to end
          ✓ Check oven calibration
            ✓ Check expiration dates
              ✓ Properly measure ingredients
                ✓ Check butter temperature

    Recommended Equipment

    • Stand Mixer
    • Hand mixer

    Ingredients
      

    • 1 pint heavy cream
    • 14 ounces sweetened condensed milk
    • 1 teaspoon pure vanilla extract
    • ½ teaspoon peppermint extract
    • 1 cup peppermint bark, chopped, homemade or 10-12 Ghirardelli Peppermint Bark Squares
    • 2 ounces dark chocolate, chopped
    • 2 ounces white chocolate, chopped
    • ¼ cup crushed peppermints, optional
    • 2 tablespoons chocolate sauce, optional

    Instructions
     

    • In a large bowl, using the whisk attachment of an electric mixer, whip the heavy cream. Starting on a low speed then slowly increase to high speed, whip until the cream forms stiff peaks. Transfer to another bowl and set aside.
      1 pint heavy cream
    • In the bowl you originally used for the whipped heavy cream, combine condensed milk and extracts, and whisk to combine.
      14 ounces sweetened condensed milk | 1 teaspoon pure vanilla extract | ½ teaspoon peppermint extract
    • Using a spatula, fold the whipped cream into the bowl of condensed milk mixture until combined.
    • Fold in chopped peppermint bark, chocolate, and white chocolate (and crushed peppermints, if including).
      1 cup peppermint bark | 2 ounces dark chocolate | 2 ounces white chocolate | ¼ cup crushed peppermints
    • Pour into a loaf pan or other quart-sized container that is freezer safe. If using, add chocolate sauce in a few blobs on top and use a knife or spatula to swirl it into the ice cream.
      2 tablespoons chocolate sauce
    • Cover with an airtight lid and place in freezer for at least 8 hours, preferably overnight.
    • Scoop, serve, and enjoy!

    Notes

    Storage: Store in the freezer in a freezer-safe container with an airtight lid.

    Nutrition

    Serving: 0.5cup | Calories: 540kcal | Carbohydrates: 59g | Protein: 7g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 85mg | Sodium: 93mg | Potassium: 306mg | Fiber: 1g | Sugar: 54g | Vitamin A: 1006IU | Vitamin C: 2mg | Calcium: 198mg | Iron: 1mg
    Course Ice Cream
    Cuisine American
    Author Leslie Kiszka
    Tried this recipe?Leave a comment and rating!

    Related Posts

    • No Churn Salted Caramel Swirl Ice Cream
    • 4-Ingredient Peppermint Bark
    • Copycat Starbucks Peppermint Mocha
    • White Chocolate Peppermint Pretzels
    • Christmas Crack (Saltine Cracker Toffee)

    More Ice Cream & Frozen Desserts

    • Homemade Choco Tacos
    • Easy No-Churn Corn Ice Cream (no eggs!)
    • Coconut Cream Pie Milkshake
    • Loaded Mint Chocolate Chip Ice Cream
    Leslie Kiszka in a red dress

    About Leslie

    I'm the hot mess behind every recipe you see here! I use baking as an outlet for relieving stress and anxiety to provide you with approachable homemade recipes and a little humor, for good measure.

    learn more about Leslie →

    Reader Interactions

    Leave a rating and comment (and always be kind)! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi there, I'm Leslie! I use baking as an outlet for relieving stress and anxiety to provide you with approachable homemade recipes and a little humor, for good measure. About Leslie ⟶

    FAN FAVORITES

    • Easy Homemade Mozzarella Sticks
    • The Perfect Banana Bread
    • The Best Mascarpone Whipped Cream Frosting
    • Copycat Ruby Tuesday Pasta Salad

    BAKING BASICS

    • How to Make a Lemon Twist Garnish
    • How to Store Leftover Champagne
    • How to Make Simple Syrup
    • How To Freeze Cookie Dough

    My Favorite Thermometer

    Thermapen ONE

    Footer

    List of different websites that Stress Baking has been featured on

    About

    • What is "stress baking"?
    • Meet Leslie
    • Work With Me

    Disclaimers

    • Privacy Policy
    • Disclaimers

    Resources

    • Recipes
    • Baking Basics
    • Tips & Recommendations
    • Shop my favorites

    Newsletter

    • Sign up for email updates
    • Pinterest
    • Facebook
    • Instagram
    • TikTok
    • YouTube
    Blue Stress Baking logo

    Not responsible for computer or phone repairs caused by excessive amounts of drool ;)

    As an Amazon Associate, I earn from qualifying purchases - see disclaimers.

    COPYRIGHT © 2015-2023 Stress Baking