Name: Chocolate Peppermint Ice Cream
Prep time: 12 h 15 min
Total time: 12 h 15 min
Cuisine: dessert
Ingredients: 1 (14 oz) can of sweetened condensed milk; 2 cups of heavy whipping cream; 1 teaspoon vanilla; pinch of salt; 10-12 Ghirardelli Chocolate Peppermint Bark Squares, crushed into tiny pieces (the regular sized squares, not the minis); Either a stand mixer or hand mixer; Ice cream container

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This Chocolate Peppermint Ice Cream Recipe is like Christmas in a cone. It is a no churn recipe and the easiest ice cream I have ever made. The best part is, it only requires 5 ingredients.

Peppermint ice cream 100% reminds me of the holidays. It's the only ice cream I crave in the Winter time. We used to go to Disney before Christmas almost every year and I would always hit up the Ghirardelli Ice Cream Shop and feast on their Peppermint Ice Cream.

I wanted to bring in the brand for this recipe, so we are using their peppermint bark chocolate squares. I love the combination of milk chocolate and peppermint bark, and it works fantastic in this easy, no churn ice cream recipe.

If you have a lot of people in the house that don't like peppermint, try my vanilla no churn recipe. You can crush up lots of toppings and everyone can choose their own.

PREP TIME:

It only takes 15 minutes to prep this ice cream. Then, it needs to freeze overnight in an ice cream container for the best consistency.

INGREDIENTS FOR CHOCOLATE PEPPERMINT ICE CREAM:

1 (14 oz) can of sweetened condensed milk
2 cups of heavy whipping cream
1 teaspoon vanilla
pinch of salt
10-12 Ghirardelli Chocolate Peppermint Bark Squares, crushed into tiny pieces (the regular sized squares, not the minis)
Either a stand mixer or hand mixer
Ice cream container

HOW TO MAKE THIS DELICIOUS NO CHURN ICE CREAM:

Crush up the peppermint squares into small chunks. I used a mallet to really break up the chunks. I like to have a mixture between small chunks and some that are almost like a fine sand texture (about ⅓ of the total mixture).
In a large bowl, mix the sweetened condensed milk, vanilla and salt. Stir & set aside.
In another bowl using a hand mixer or in the stand mixer, add 2 cups of heavy cream and mix with mixer until stiff peaks form. It should look like whipped cream when you are finished. It took me about 6 to 7 minutes on medium high in my stand mixer to get the desired consistency.
Fold your whipped cream into the sweetened condensed milk mixture. You don’t want to stir heavily here, but do fold it several times to make sure it is mixed together well. Add in the crushed peppermint and give it a nice fold to incorporate.
Pour the ice cream into the ice cream container. Put the lid on and freeze overnight. Enjoy the next day!