Peppermint Crunch Ice Cream
User Reviews
5
Peppermint Crunch Ice Cream
Description
This Peppermint Crunch Ice Cream starts with dissolving granulated sugar and crushed peppermint candies in milk over low heat until the mixture turns a light pink. Cooling this base is important before folding in whipped heavy cream beaten to stiff peaks, which creates a smooth, airy texture without using an ice cream maker. Sweetened condensed milk and vanilla add richness and sweetness. Adding red food coloring intensifies the festive pink shade.
After folding the peppermint base and cream together, most of the crushed peppermint candies and chopped milk chocolate are stirred in. The mixture is frozen in a chilled loaf pan for several hours. Remaining peppermint and chocolate are sprinkled on top before the final freeze, offering crunchy texture and visual appeal. The resulting ice cream is creamy with bursts of peppermint flavor and chocolate pieces, balancing sweet and minty tastes.
Servings are approximately twelve half-cup portions. The ice cream is suitable for holiday occasions or as a refreshing dessert, especially when you want a cold treat with peppermint and chocolate flavors combined.
Notes emphasize using stiff peaks of whipped cream for the best texture and recommend storing ice cream in a well-sealing container to prevent freezer burn. The time needed to freeze depends on freezer temperature. Using Star Bright peppermint candies is suggested for flavor and color. Variations mention using 2% milk instead of whole for a lighter base, or dark chocolate instead of milk chocolate for a richer bite.
Ingredients
- 1 cup milk 2% can be used instead, but whole milk will taste creamier, whole
- 30 peppermint candies crushed, and divided
- 3/4 cup granulated sugar
- 2 cups heavy whipping cream
- 1/2 cup milk chocolate dark chocolate can be used instead, finely chopped
Instructions
Prepare
- Add a 9x5” loaf pan to the freezer to chill. If your freezer is large enough, you can also add a large mixing bowl (for when you whip the cream). If not, just make sure it's not warm or hot.
Dissolve peppermints
- In a small saucepan, add milk, granulated sugar, and about 1/4 cup of the crushed peppermint candies. Heat over LOW or MED LOW until sugar has dissolved and the mints have dissolved and turned the milk mixture a pink shade.
Cool mixture
- The milk mixture needs to chill, and you don't want to place a hot pan in the refrigerator. So here's what I like to do:
- Fill a rimmed baking sheet or a baking dish most of the way up with ice cubes. Place the saucepan with the peppermint milk mixture on top of the ice cubes and leave it there to cool. Stir it occasionally as it cools.
- Mixture needs to be room temperature, or cold. So feel free to use it once it's room temp, or add it the refrigerator to further chill it.
Whip the cream
- Add the cold heavy whipping cream to the cold large mixing bowl and beat with an electric hand mixer on MED-HIGH speed until stiff peaks form. **see Chef Tips note #3 for more information on stiff peaks**
Fold together
- Add the peppermint milk mixture, then gently fold together. This is most easily done with a rubber spatula and stirred gently in an over-under circular motion.
Add to pan and freeze
- Pour mixture into the prepared loaf pan. Cover tightly, and freeze for about 2-3 hours.
Add stir-ins and toppings
- Remove loaf pan from the freezer and stir in most of the remaining crushed peppermints, and most of the finely chopped chocolate.
- The toppings are added during this step to help keep them from sinking to the bottom of the pan.
- Sprinkle remaining peppermint and chocolate over the top, then cover tightly again, and freeze for another 4-6 hours, or overnight.
Notes
- Use Star Bright peppermint candies for optimal flavor and color in the ice cream.
- Whip heavy cream on medium-high speed until stiff peaks form for smooth texture.
- Freeze ice cream in a tightly covered container to prevent freezer burn; freezing time varies by freezer.
- Recipe yields about 1.5 to 2 quarts, roughly twelve half-cup servings.
- Sweetened condensed milk and vanilla enhance creaminess and sweetness in this no-churn ice cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 47mg | 16% |
| Sodium | 20mg | 1% |
| Potassium | 90mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 27g | 54% |
| Vitamin A | 616IU | 12% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 53mg | 5% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
