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Peppermint Bark Ice Cream

A delightful winter treat combining white chocolate and peppermint for a creamy, refreshing dessert perfect for holiday gatherings.
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Prep Time 20 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert, Ice Cream
Cuisine: American, Holiday
Calories: 350
Ingredients Method Notes

Ingredients
  

Ice Cream Base
  • 14 ounces sweetened condensed milk Adds creamy sweetness to the ice cream base.
  • 2 teaspoons vanilla extract Enhances the overall flavor profile.
  • 4 ounces white chocolate, chopped Provides a rich, creamy depth.
  • 2 cups heavy whipping cream, cold Gives the ice cream its luscious, fluffy texture.
Mix-Ins
  • 5 (1.55 ounce) bars Hershey's chocolate, chopped Adds delightful richness.
  • 1/2 cup crushed peppermint candy canes The key ingredient for refreshing minty crunch.
  • 2 tablespoons crushed peppermint candy canes For topping before serving.

Method
 

Preparation
  1. Line a 9” x 5” loaf pan with parchment paper for easy removal.
  2. In a large mixing bowl, combine the sweetened condensed milk and vanilla extract. Stir until well-incorporated.
  3. Melt the chopped white chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
  4. Whisk the melted white chocolate into the sweetened milk mixture to create a base.
Whipping Cream
  1. In a separate bowl, whip the cold heavy whipping cream until stiff peaks form.
  2. Gently fold half of the whipped cream into the sweetened milk mixture, then fold in the remaining whipped cream until combined.
Combining Ingredients
  1. Fold in the chopped chocolate and crushed candy canes, distributing them evenly.
  2. Pour the mixture into the prepared loaf pan, cover, and freeze for 4 to 6 hours or overnight until firm.

Notes

For a quicker melting option, use white chocolate chips. For a stronger peppermint flavor, add a few drops of peppermint extract cautiously. Leftover crushed candy canes can be sprinkled on top before serving.