Best 3 No Churn Peppermint Bark Ice Cream Recipes
Indulge in the delightful confection known as No-Churn Peppermint Bark Ice Cream, a symphony of flavors that tantalizes the taste buds. This delectable treat combines the refreshing coolness of peppermint with the creamy richness of ice cream, resulting in a dessert that is both invigorating and satisfying. With just a few simple ingredients and no need for an ice cream maker, this recipe is a breeze to make and promises to be a hit among ice cream enthusiasts of all ages.
Embark on a culinary journey as we unveil two enticing variations of this No-Churn Peppermint Bark Ice Cream. The classic recipe captures the essence of the beloved peppermint bark candy, featuring layers of creamy vanilla ice cream swirled with minty chocolate ganache and studded with crunchy peppermint pieces. Alternatively, the Cookies and Cream variation introduces a playful twist, incorporating crushed Oreo cookies into the ice cream base for an irresistible combination of textures and flavors.
Whether you prefer the traditional approach or crave the added indulgence of cookies and cream, these recipes offer a delightful escape from the ordinary. Prepare to be captivated by the harmonious blend of peppermint and chocolate, complemented by the velvety smoothness of homemade ice cream. So, gather your ingredients, don your apron, and let's embark on a sweet adventure together!
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.
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 PEPPERMINT BARK ICE CREAM
No churn peppermint bark ice cream is a perfect warm weather Christmas dessert recipe!
Provided by Mary (The Goodie Godmother)
Time 1h10m
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 8 servings
Tips:
- Ensure the heavy cream is chilled before whipping: This aids in achieving stiff peaks, resulting in a creamier texture.
- Incorporate the crushed peppermint and melted chocolate gradually: This helps distribute them evenly throughout the ice cream.
- Chill the mixture thoroughly before freezing: This helps the flavors meld and prevents the ice cream from crystallizing.
- If using an ice cream maker, follow the manufacturer's instructions for churning time.
- If freezing the ice cream in a container, stir it every 30 minutes during the first 2 hours of freezing to break up any ice crystals.
- Store the ice cream in an airtight container in the freezer for up to 2 weeks.
Conclusion:
This no-churn peppermint bark ice cream is a delightful treat that combines the flavors of rich chocolate, refreshing peppermint, and a creamy base. It's easy to make, requiring no special equipment or complicated techniques, making it perfect for home cooks of all skill levels. Whether you're looking for a festive dessert for the holidays or a refreshing treat on a warm day, this ice cream is sure to satisfy your cravings. With its creamy texture, delightful flavors, and ease of preparation, it's a recipe you'll turn to time and time again.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
