Peppermint Bark Ice Cream (No Churn)

I really wish the picture above did this ice cream justice, because I have NEVER made a frozen treat that tasted this good before. I took a no churn ice cream recipe and amped it up ‘Christmas style.’ First, I made homemade peppermint bark. I broke it into tiny pieces and froze it overnight. The next day, I made no churn ice cream using mint extract and vanilla beans. I used the peppermint bark as the add-in, and stirred the mixture in the freezer every half hour for four hours. This made the ice cream not only incredibly rich and creamy, but also with just enough air to make it nice and scoopable.
I served this ice cream as a compliment to my family Christmas dessert assortment. It was THE favorite treat among the spread of vanilla bean peanut brittle, M&M brownies, sugar cookie cake, baklava, and cream cheese cookies. This recipe is going in my file for next Christmas for sure.


Peppermint Bark Ice Cream (No Churn)
Prep time
Cook time
Total time
Serves: 12
  • Ice Cream Base Ingredients:
  • 1 quart heavy cream (4 cups)
  • 2 12 oz. cans sweeetened condensed milk
  • 2 teaspoons mint extract
  • 3 vanilla beans
  • 2 cups peppermint bark, chopped into tiny pieces & frozen
  • -------
  • Peppermint Bark Ingredients:
  • 2 cups semi-sweet chocolate chips
  • 2 cups white chocolate chips
  • 3 peppermint candy canes, crushed
  1. Whip the heavy cream in a chilled bowl with a chilled beater until stiff peaks form. Set aside.
  2. In a large bowl, combine the sweetened condensed milk, vanilla beans, and mint extract. Stir in the chopped and frozen peppermint bark. Fold in the whipped cream until well combined.
  3. Place bowl in freezer. Every thirty minutes, remove from freezer and give it a good stir with a large rubber spatula. Keep doing this until ice crystals are forming and mixture is beginning to freeze. (about 4 hours). Transfer to a large container and freeze overnight.
  4. To serve, let set at room temperature for several minutes and then scoop into bowls. Serve plain or with your favorite toppings.
  5. To make peppermint bark: Line a small cookie sheet with aluminum foil. Set aside. In a microwave safe bowl, melt the semi-sweet chips in 30 second intervals, stirring after each interval. Heat until chocolate is melted and smooth. Put in refrigerator. While bottom layer is cooling, melt the white chocolate chips by the same process in the microwave. Carefully pour over the semi-sweet layer and gently spread to cover. Immediately sprinkle white chocolate layer with crushed candy canes. Press down gently with fingers. Cool in refrigerator about 1 hour before breaking into pieces.

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