Peppermint Bark No Churn Ice Cream Recipes

NO CHURN PEPPERMINT BARK ICE CREAM

Steps:

• Melt together the ganache ingredients using a double boiler or the microwave. If using the microwave, start with 1 minute at 50% power, then stir, and use additional 20 second intervals as needed until smooth. Set aside the ganache until it reaches room temperature (about 10 minutes). If you're pressed for time and moving on to making the ice cream base immediately, refrigerate the ganache and it will cool enough while you are making the base.
• In a stand mixer fitted with the whisk attachment (or a large mixing bowl using a hand mixer), whip the heavy cream until stiff peaks form. Fold in the condensed milk and peppermint extract.
• In an ice cream container or loaf pan, layer 1/2 of the ice cream mixture along the bottom of the pan. Top with half the room temperature ganache. Top with the remaining ice cream, and the remaining ganache. Use a chopstick or butter knife to swirl the ganache through the ice cream. Top with crushed peppermint candies and freeze until solid, about 1 hour.
• To maintain maximum freshness, press a piece of plastic wrap over the top of the ice cream while in the freezer. Enjoy within a month.

NO-CHURN PEPPERMINT BARK ICE CREAM

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.

PEPPERMINT NO-CHURN ICE CREAM

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.