No Churn Peppermint Bark Ice Cream
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No Churn Peppermint Bark Ice Cream is a wonderful sweet treat! It’s sure to get you in the holiday spirit, any time of the year, with no ice cream maker required! This homemade ice cream recipe is so creamy, delicious and it’s easy to make!
After just 10 minutes of prep time this minty, chocolatey ice cream is ready to pop in the freezer and eat just a few short hours later!
This recipe is a love letter to all of my fellow ice cream addicts out there! It doesn’t matter the time of year, or temperature outside, you love ice cream 365 days a year!
You love ice cream with fruit, chocolate or peanut butter. Ice cream with cookies, on pie, or straight out of the container. Ice cream is a love language ya’ll and that’s the language I’m speaking today!
Over the years, I’ve shared my love language of ice cream in the form of several different no churn ice cream recipes.
- Strawberry Ice Cream
- Peanut Butter Ice Cream
- Salted Caramel Ice Cream
- No Churn Ice Cream – 4 Ways
- Chocolate Ice Cream
That’s right, you don’t need a fancy ice cream maker to make any of these creamy, dreamy homemade ice creams! All you need is whipped heavy cream, sweetened condensed milk and your favorite ice cream flavor additions!
During the holiday season, there’s nothing better than snacking on peppermint bark. The combination of white chocolate, dark chocolate and peppermint pieces cannot be beat! Well that is, until you add it to ice cream with dark chocolate chunks!
While you can usually only find peppermint bark ice cream in stores during the holiday season, when you make your own at home, you can eat it year-round! Ice cream life hack, ya’ll!
Table of contents
Ingredients you’ll need
- Sweetened Condensed Milk
- Vanilla Extract
- Peppermint Extract
- Sea Salt
- Heavy Cream
- Peppermint Bark – we’re big fans of Ghirardelli in our house, but feel free to use your favorite brand of peppermint bark! You’ll need approximately 12 squares of unwrapped peppermint bark to equal one cup of chopped bark.
- Dark Chocolate Chunks – chocolate chips can also be used!
Tools you’ll need
- Stand Mixer, Electric Hand Mixer or Whisk – to whip the heavy cream.
- Mixing Bowl
- Metal or Glass Containers – to store the ice cream in the freezer.
Step by step instructions
- In a medium bowl, whisk the condensed milk, vanilla extract, mint extract and sea salt together.
- Add the heavy cream to a large mixing bowl, or the bowl of a stand mixer. Use the stand mixer, or an electric hand mixer, with the whisk attachment, to whip the heavy cream until firm peaks form, about 3-4 minutes.
- Gently fold the condensed milk mixture into the whipped cream with a rubber spatula.
- Add chopped peppermint bark and dark chocolate chunks.
- Stir the bark and chocolate into the ice cream.
- Pour the ice cream into a 2 quart, or larger, container.
- Cover and place in the freezer for at least 5 hours.
Whit’s tips and tricks
- The peppermint extract adds an extra minty flavor to the base of the ice cream. If you prefer less of a minty flavor, or can’t find peppermint extract at your grocery store, it can be left out and the recipe will still work just fine!
- Freezing the ice cream in a metal container will make it freeze faster. If you want your peppermint bark ice cream ASAP, pour the ice cream into a metal container to freeze.
- Place the ice cream as far back in the freezer as you can for a quicker freeze. You never want to store ice cream in the door, as it is the warmest place in the freezer. But I have also found for homemade ice cream, the further back in the freezer you place it, the quicker it will freeze.
- If you want all of the peppermint bark goodness, you can omit the chocolate chunks and add an extra 1/2 cup of chopped peppermint bark.
- This recipe makes approximately 1/2 gallon of ice cream, which equals 4 pints, or 12 scoops of ice cream.
- This ice cream will stay good in the freezer for 6 months. Always seal the ice cream in an airtight container to avoid freezer burn. I like to use these glass containers to store the ice cream. This recipe will perfectly fit into two of these containers.
- This recipe is gluten free, using the ingredients shown in the post. Always be sure to check the ingredients on the Peppermint Bark to be sure the brand you are using is gluten free.
- For serving ideas outside the bowl, try scooping the ice cream over a warm brownie or adding a scoop to your hot chocolate!
More dessert recipes
Looking for more sweet treats to dig into? Check out these popular dessert recipes!
- Sea Salt Chocolate Chunk Cookies
- Mom’s Famous Homemade Cherry Pie
- Mini Ice Cream Cakes
- Double Chocolate Brownies with Peanut Butter Chips
- Nutella Chocolate Chip Cookies
- Chocolate Cookies
No Churn Peppermint Bark Ice Cream
Ingredients
- 14 ounce can sweetened condensed milk
- 2 teaspoons vanilla extract
- ½ teaspoon peppermint extract
- ¼ teaspoon sea salt
- 2 cups heavy cream, cold
- 1 cup chopped peppermint bark, approximately 12 squares
- ½ cup dark chocolate chunks, or chocolate chips
Instructions
- Whisk together the sweetened condensed milk, vanilla extract, peppermint extract and sea salt in a large bowl, set aside.
- Whip the heavy cream with a stand mixer, or electric hand mixer, on medium-high speed until firm peaks form, about 3-4 minutes.
- Fold the condensed milk mixture into the whipped cream with a rubber spatula until combined.
- Stir in the chopped peppermint bark and chocolate chunks.
- Pour into a 2 quart container, preferably metal, as it will freeze the ice cream quicker.
- Cover with plastic wrap and place in the freezer.
- Freeze for at least 5 hours, or overnight.
Notes
- The peppermint extract adds an extra minty flavor to the base of the ice cream. If you prefer less of a minty flavor, or can’t find peppermint extract at your grocery store, it can be left out and the recipe will still work just fine!
- Freezing the ice cream in a metal container will make it freeze faster.
- Place the ice cream as far back in the freezer as you can for a quicker freeze. You never want to store ice cream in the door, as it is the warmest place in the freezer. But I have also found for homemade ice cream, the further back in the freezer you place it, the quicker it will freeze.
- If you want all of the peppermint bark goodness, you can omit the chocolate chunks and add an extra 1/2 cup of chopped peppermint bark.
- This recipe makes approximately 1/2 gallon of ice cream, which equals 4 pints, or 12 scoops of ice cream.
- This ice cream will stay good in the freezer for 6 months. Always seal the ice cream in an airtight container to avoid freezer burn.
Nutrition Facts
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