Lifestyle

Peppermint Chocolate Chip No-Churn Ice Cream

Posted December 12, 2018 5:03 am

Penny Kazmier

Crushed peppermint candy provides the perfect crunchy topping for this seasonal treat. Courtesy of Penny Kazmier

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

The ingredients needed to make this no-churn peppermint ice cream include mini marshmallows and chocolate pieces. Courtesy of Penny Kazmier

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

Whipped cream and sweetened condensed milk add the air needed to keep this no-churn Ice Cream from freezing solid. Courtesy of Penny Kazmier

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.

Chocolate chips or chocolate pieces are optional in this recipe. Courtesy of Penny Kazmier

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.

Part of the fun in making this ice cream is layering all the ingredients. Courtesy of Penny Kazmier

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

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