On Monday I mentioned that we’d be posting something fun with the peppermint bark. Eating it plain is perfectly tasty, but mixing it into ice cream is even better! There are actually a few ice cream recipes that Kara and I have been wanting to try and this is one of them. I know it’s winter…and cold, but ice cream is good all year round, right? I think so.
I like that this ice cream is not just minty, but chocolatey too. There are some people out there that don’t like minty desserts. Wierdos. That’s a huge mistake!
This ice cream is fool proof too. And by fool proof I mean no eggs–no tempering eggs, no whisking eggs, no straining eggs. No eggs period. Believe me…we’ve messed up enough ice creams in the past to know that we have not perfected working with eggs. But this one can not be messed up!
Here’s what you’ll need
Whisk the milk and sugar until the sugar has dissolved
Pour in the heavy cream
And the vanilla too
Break the peppermint bark into small pieces
Attach the bowl to your stand mixer and pour the ice cream mixture into the freezer bowl
Mix until thickened, 25-30 minutes
Once it’s thick, add the peppermint bark pieces. That’s all there is to it.
You can eat ice cream during the winter too!
Peppermint Bark Ice Cream
- 1 cup whole milk
- 3/4 cup sugar
- 2 cup heavy cream, cold
- 1-2 tsp vanilla
- peppermint bark, broken into small pieces
- Place the freezer bowl of ice cream maker into the freezer. It is better to keep it in there all the time so that it’s always ready to use.
- In a medium bowl, whisk the milk and sugar until the sugar dissolves. Stir in the heavy cream and vanilla. Pour mixture into the freezer bowl and mix it until it has thickened (about 25-30 minutes, depending on the ice cream maker). Once it has thickened, mix in the peppermint bark pieces.
- Remove ice cream from the freezer bowl and transfer it to a separate container. Put the ice cream container in the freezer to harden further.