0 from 9 votes
No Churn Peppermint Bark Ice Cream
No Churn Peppermint Bark Ice Cream is a wonderful sweet treat, that will get you in the holiday spirit, any time of the year, with no ice cream maker required!
Prep Time
10 mins
Additional Time
5 hrs
Total Time
5 hrs 10 mins
Servings: 12 scoops ice cream
Calories: 356 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 14 ounce can sweetened condensed milk
- 2 teaspoons vanilla extract
- ½ teaspoon peppermint extract
- ¼ teaspoon sea salt
- 2 cups heavy cream cold
- 1 cup chopped peppermint bark approximately 12 squares
- ½ cup dark chocolate chunks or chocolate chips
Instructions
- Whisk together the sweetened condensed milk, vanilla extract, peppermint extract and sea salt in a large bowl, set aside.
- Whip the heavy cream with a stand mixer, or electric hand mixer, on medium-high speed until firm peaks form, about 3-4 minutes.
- Fold the condensed milk mixture into the whipped cream with a rubber spatula until combined.
- Stir in the chopped peppermint bark and chocolate chunks.
- Pour into a 2 quart container, preferably metal, as it will freeze the ice cream quicker.
- Cover with plastic wrap and place in the freezer.
- Freeze for at least 5 hours, or overnight.
Cup of Yum
Notes
- The peppermint extract adds an extra minty flavor to the base of the ice cream. If you prefer less of a minty flavor, or can’t find peppermint extract at your grocery store, it can be left out and the recipe will still work just fine!
- Freezing the ice cream in a metal container will make it freeze faster.
- Place the ice cream as far back in the freezer as you can for a quicker freeze. You never want to store ice cream in the door, as it is the warmest place in the freezer. But I have also found for homemade ice cream, the further back in the freezer you place it, the quicker it will freeze.
- If you want all of the peppermint bark goodness, you can omit the chocolate chunks and add an extra 1/2 cup of chopped peppermint bark.
- This recipe makes approximately 1/2 gallon of ice cream, which equals 4 pints, or 12 scoops of ice cream.
- This ice cream will stay good in the freezer for 6 months. Always seal the ice cream in an airtight container to avoid freezer burn.
Nutrition Information
Calories
356kcal
(18%)
Carbohydrates
29g
(10%)
Protein
5g
(10%)
Fat
24g
(37%)
Saturated Fat
16g
(80%)
Cholesterol
66mg
(22%)
Sodium
119mg
(5%)
Potassium
200mg
(6%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
671mg
(13%)
Vitamin C
1mg
(1%)
Calcium
142mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12scoops ice cream
Amount Per Serving
Calories 356
% Daily Value*
| Calories | 356kcal | 18% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 24g | 37% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 66mg | 22% |
| Sodium | 119mg | 5% |
| Potassium | 200mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 671mg | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 142mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.