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Peppermint Bark Ice Cream (No-Churn)

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5 from 1 vote

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:

  • ยฝ teaspoon peppermint extract
  • 1 cup chopped peppermint bark
  • ยผ cup crushed peppermints or candy canes (optional, if you want a little more peppermint in your life)

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)

Ice cream without eggs? Yep!

And the fact that thereโ€™s none of that โ€œcreating a custard baseโ€ nonsense is a big win for me. I justโ€ฆ I hate it. I really do. You have to temper the eggs, make sure to keep the heat low enough that you donโ€™t scramble them, strain them, and justโ€ฆ no. I donโ€™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 thatโ€™s it. Two ingredients. From there you can add all the things!

Iโ€™m always hesitant to use sweetened condensed milk in recipes due to the high sugar and fat content, but Iโ€™ve come to terms with the fact that itโ€™s magical in many ways โ€“ one of those ways is creating creamy, dreamy ice cream.

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.
  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.

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.

Leaving a comment and star rating is a great (and free) way to support Stress Baking! ❤️ After you've made this recipe, please consider clicking on the stars below and leaving a comment to share your experience!

Peppermint Bark Ice Cream

5 from 1 vote
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!
Prep Time: 15 minutes
Total Time: 8 hours 15 minutes
Servings: 8 servings (makes 1 quart)

Ingredients
 

  • 1 pint heavy cream
  • 14 ounces sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • ยฝ 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
  • ยผ cup crushed peppermint candy, 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
    1/2 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
    1/4 cup crushed peppermint candy
  • 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 Facts

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

Nutrition Disclaimer

The provided nutrition information is generated by an automatic API and does not take variations across specific brands into account. This information is provided as a general guideline and should not be treated as official calculations. Learn more here.

Recipe created by Leslie Kiszka
5 from 1 vote (1 rating without comment)

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