This smooth, creamy peppermint bark ice cream is filled with peppermint bark chunks and chopped dark and white chocolate. No need for eggs or an ice cream machine!

Too little peppermint confuses your palate, too much is a slap in the face, but the correct quantity is incredibly lovely.

That’s why I had to double-check the quantity of peppermint in this ice cream:

• 1 teaspoon essence of peppermint
• 1 cup peppermint bark, chopped
• crushed peppermints or candy canes 1 cup (optional, if you want a little more peppermint in your life)

Ingredients for peppermint bark ice cream

• Sweetened condensed milk + heavy cream These are the two precious elements that will assist us with the quick way of manufacturing ice cream (instead of the traditional process using eggs)
• For taste, combine pure vanilla essence with peppermint extract.
• Ghirardelli Peppermint Bark Squares or Peppermint Bark Ice Cream Because peppermint bark ice cream!
• Chocolate,chopped
• chopped white chocolate
• crushed peppermint candy (optional)
• Chocolate dipping sauce (optional)

Ice cream without eggs? Yep!

And the fact that there is no need to make a custard foundation is a great plus for me. I just despise it. I really believe it. You must temper the eggs, keeping the heat low enough so that they do not scramble, strain them, and just no. I don’t want to.

So this is a simple method to create homemade ice cream without having to worry about the eggs.

Homemade ice cream with condensed milk

A pint of heavy cream and a can of sweetened condensed milk make my favorite ice cream foundation. Do you understand why? Because that’s all there is to it. There are two components. From there, you may add anything you want!

Because of the high sugar and fat content, I’m usually cautious to use sweetened condensed milk in recipes, but I’ve learned to accept that it’s amazing in many ways, one of which is making velvety, luscious ice cream.

How to make peppermint bark ice cream

1. Whip the heavy cream in a large mixing bowl using an electric mixer’s whisk attachment. Whip the cream until firm peaks form, starting on low and then increasing to high speed. Place in a separate dish and put aside.
2. Make the foundation: Combine condensed milk and extracts in the same dish you used for the whipped heavy cream, and whisk to mix.
3. Combination of the two: Fold the whipped cream into the condensed milk mixture with a spatula until incorporated.

4. Mix with the following ingredients: Combine chopped peppermint bark, chocolate, and white chocolate in a mixing bowl (and crushed peppermints, if including).
5. Spoon into a loaf pan or other quart-sized freezer-safe container to transfer and freeze. If using, smear a few blobs of chocolate sauce on top and swirl it into the ice cream with a knife or spatula. Place in the freezer for at least 8 hours, ideally overnight, with an airtight cover.

How to store homemade ice cream

Cover because it makes scooping much easier. I prefer to keep mine in an airtight loaf pan with a cover.

These ice cream storage containers are also great for saving space (we have an unusual freezer setup).