Peppermint Chocolate Chip No-Churn Ice Cream
18 chocolate-peppermint candies, such as Peppermint Patties
2¾ cups heavy cream
One 14-ounce can sweetened condensed milk
1 cup mini chocolate chips, plus 2 tablespoons for garnish
½ cup crushed peppermint candies or candy canes
2 cups mini marshmallows
Candy canes, for serving, optional
9-by-5-by-3-inch metal loaf pan or ice cream storage container
Put a 9-by-5-by-3-inch metal loaf pan in the freezer to chill. Put the chocolate-peppermint candies and ¾ cup of the heavy cream in a medium saucepan over medium heat and cook, stirring frequently, until the candies are melted, about 5 minutes. Cool completely.
Meanwhile, whip the remaining 2 cups heavy cream in a large bowl with an electric mixer on medium high until firm peaks form, about 2 minutes. Pour the condensed milk into a medium bowl and fold in 1 cup of the whipped cream with a rubber spatula until combined, then fold the lightened mixture back into the whipped cream until well blended.
Gently fold in marshmallows and 1 cup mini chocolate chips.
Remove 2 tablespoons of the chocolate sauce and set aside. Pour a third of the ice cream mixture into the chilled pan, then top with half the remaining chocolate sauce. Repeat with one-third more of the ice cream mixture, then the remaining chocolate sauce. Cover with the remaining ice cream mixture. Drizzle top with the reserved chocolate sauce and sprinkle with crushed peppermint candies and 2 tablespoons chocolate chips.
Loosely cover with plastic wrap and freeze until solid and scoopable, about 3 hours and up to overnight.
Serves 8-10
This recipe is adapted from the Food Network website: https://www.foodnetwork.com/recipes/food-network-kitchen/peppermint-no-churn-ice-cream-3802030