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!
1cuppeppermint barkchopped, homemade or 10-12 Ghirardelli Peppermint Bark Squares
2ouncesdark chocolatechopped
2ounceswhite chocolatechopped
¼cupcrushed peppermint candyoptional
2tablespoonschocolate sauceoptional
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.
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.