No Churn Peppermint Chocolate Chunk Ice Cream Recipes
PEPPERMINT NO-CHURN ICE CREAM
No ice cream maker is required for this peppermint-packed frozen treat. The refreshing mint flavor comes from two very common candies, while mini marshmallows add an extra something special.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 12 to 14 servings
Number Of Ingredients 6
Steps:
- Put a 9-by-5-by-3-inch metal loaf pan in the freezer to chill. Put the chocolate-peppermint candies and 3/4 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 the marshmallows.
- Remove 2 tablespoons of the chocolate-peppermint candy sauce and set aside. Pour a third of the ice cream mixture into the chilled pan, then top with half of the remaining chocolate-peppermint candy sauce, add a third more of the ice cream mixture, then the remaining chocolate-peppermint candy sauce. Cover with the remaining ice cream mixture and sprinkle the crushed peppermint puffs on top. Drizzle the top with the reserved chocolate-peppermint candy sauce. Loosely cover with plastic wrap and freeze until solid and scoopable, about 3 hours and up to overnight. Serve in a cup with a candy cane if using.
NO-CHURN CHOCOLATE ICE CREAM
This super creamy chocolate ice cream doesn't require any special equipment and can be customized by stirring in some of your favorite chocolate ice-cream-friendly ingredients, like chocolate-covered almonds and marshmallows for a Rocky Road version.
Provided by Food Network Kitchen
Categories dessert
Time 5h10m
Yield 10 servings (5 cups total)
Number Of Ingredients 8
Steps:
- For the ice cream: Whisk together the condensed milk, cocoa powder, vanilla and salt in a large bowl. The mixture will become very thick; set aside.
- Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the cocoa mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.
NO-CHURN PEPPERMINT BARK ICE CREAM
I was a no-churn ice cream skeptic, but this recipe made me a believer. It's incredibly creamy from the 2 1/2 cups of heavy cream (a little more than you'll find in other no-churn recipes). The bits of peppermint bark will linger on your tongue after the cold and creamy goodness of the rest of the ice cream melts. Pour some espresso over a scoop to make this affogato-style (and totally suitable for breakfast!).
Provided by Vallery Lomas
Categories dessert
Time 6h15m
Yield about 7 cups (fourteen 1/2-cup servings)
Number Of Ingredients 6
Steps:
- Whip the heavy cream to stiff peaks in a large bowl with an electric hand mixer (though you can whip by hand if you'd like). Set aside.
- Add the sweetened condensed milk to another large bowl. Stir in the vanilla and peppermint extracts.
- Fold the whipped cream into the condensed milk just until no streaks remain. Gently fold in the chopped peppermint bark (reserve a few pieces to sprinkle on top). Pour into a 9-by-5-inch loaf pan. Sprinkle the reserved pieces of peppermint bark on top. Cover with plastic wrap and freeze overnight, or at least 6 hours.
- Scoop the ice cream into a cup and try to not eat all of the remaining ice cream. Bonus points if you pour coffee on top.
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- In a large bowl, whisk together the sweetened condensed milk, vanilla extract, peppermint extract, green food colouring, and salt and set aside. In a separate bowl, whip the cream to stiff peaks.
- Using a whisk, fold about half a cup of the whipped cream into the condensed milk mixture just to lighten it up a bit. Switch to a spatula and fold in the remaining whipped cream in two additions just until combined. Fold in the most of the chocolate reserving some for sprinkling on top.
- Retrieve the chilled loaf pan from the freezer and pour in the ice cream base. Scatter the remaining chocolate on top and cover the pan with plastic wrap. Place the ice cream into the freezer for at least six hours to firm up before serving.
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