Description
This chocolate peppermint bark ice cream is the the best no churn recipe and the easiest ice cream I have ever made. The best part is, it only requires 5 ingredients.
Ingredients
Scale
- 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 (dark or milk chocolate), crushed into tiny pieces (the regular sized squares, not the minis)
Instructions
- 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 1/3 of the mixture).
- In a large bowl, mix the sweetened condensed milk, vanilla and salt. Stir & set aside.
- In another bowl 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!
Notes
I suggest freezing overnight for the best texture!
- Prep Time: 15 minutes
- Freeze Time: 12 hours
- Cook Time: 0 minutes
- Category: dessert
- Method: freeze
- Cuisine: dessert