Peppermint Bark Ice Cream (No-Churn)

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!

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

• 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 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.

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.

4. Add the mix-ins: Fold in chopped peppermint bark, chocolate, and white chocolate (and crushed peppermints, if including).
5. 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.