Introduction
Making homemade Peppermint Bark Ice Cream is a holiday tradition that my family looks forward to every year. The rich, creamy base paired with the refreshing peppermint flavor and crunchy peppermint bark bits creates the perfect dessert for winter. Each bite of this homemade ice cream feels like a little taste of Christmas. The combination of smooth, velvety cream with the cool, minty kick of peppermint and the satisfying crunch of peppermint bark makes this ice cream a festive indulgence everyone loves. It’s especially great for holiday parties, family gatherings, or simply a cozy treat at home while you watch your favorite holiday movies.
Not only does it taste amazing, but the process of making this homemade peppermint bark ice cream is also incredibly satisfying. The gentle simmering of cream and milk, the careful tempering of eggs, and the final folding in of the peppermint bark create a magical experience. It’s the perfect way to bring the flavors of peppermint bark into a fun, creamy, and indulgent dessert form. This ice cream is so rich and flavorful, it’s hard to resist going back for more!
Why You’ll Love Homemade Peppermint Bark Ice Cream
If you love peppermint bark during the holidays, then you’re going to absolutely adore this Homemade Peppermint Bark Ice Cream. This recipe combines the best parts of peppermint bark—creamy vanilla, rich chocolate, and minty peppermint—into one decadent frozen treat. The cold, smooth texture of the ice cream perfectly complements the crunch of the peppermint bark, which provides an irresistible contrast to the creamy base. Plus, the recipe gives you the option to make your own peppermint bark from scratch, ensuring you get the freshest, most flavorful ingredients in your ice cream.
Making your own ice cream gives you complete control over the ingredients, so you can adjust the sweetness or the level of peppermint flavor to your liking. It’s a fun and creative way to experiment with different combinations. You can also swap out the peppermint bark for crushed candy canes or other seasonal candies for an even more personalized touch. The best part is that once you make it, you’ll never go back to store-bought peppermint ice cream again!
Ingredients
For the Peppermint Bark:
- 12-16 ounces peppermint bark, finely chopped (or substitute with 1 cup crushed candy canes or peppermint candies)
For the Ice Cream:
- 2 cups whipping cream
- 2 cups full-fat milk (or non-dairy alternative like almond or coconut milk)
- 1 cup granulated sugar (or natural sweetener like stevia or erythritol, adjusted to taste)
- 7 egg yolks
- 1 tablespoon vanilla essence
- 1 teaspoon peppermint essence
Instructions
Step 1: Prepare the Peppermint Bark and Cream Mixture
- Chop the Peppermint Bark:
If you’re using peppermint bark, chop it finely into small pieces. Set aside. - Heat the Cream and Milk:
In a medium saucepan, combine the whipping cream, milk, and sugar. Heat the mixture over medium heat, whisking occasionally until the sugar dissolves and the mixture comes to a simmer. - Cool Slightly:
Remove the mixture from heat and let it cool for a few minutes to prevent curdling when adding it to the egg yolks.
Step 2: Prepare the Egg Mixture
- Whisk the Eggs and Essences:
In a separate bowl, whisk the egg yolks, vanilla essence, and peppermint essence together until the mixture thickens and becomes pale, about 3 minutes.
Step 3: Temper the Egg Yolks
- Gradually Add the Cream Mixture:
Gradually add ¼ to ½ cup of the warm cream mixture into the egg yolks, whisking constantly to avoid curdling. - Combine the Mixture:
Repeat this process a few times, until the egg yolk mixture is warmed through and smooth.
Step 4: Combine and Cook
- Combine the Egg and Cream Mixtures:
Slowly pour the tempered egg mixture back into the saucepan with the remaining cream mixture. - Cook Over Low Heat:
Cook over low to medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Be careful not to let it boil.
Step 5: Chill the Mixture
- Strain the Mixture:
Remove the mixture from heat and strain it through a fine mesh sieve into a large bowl to remove any cooked egg bits. - Add Peppermint Bark:
Stir in the chopped peppermint bark or crushed candy canes. Let the mixture cool to room temperature. - Refrigerate:
Cover the bowl and refrigerate for at least 2-3 hours, or until the mixture is thoroughly chilled.
Step 6: Churn and Freeze
- Churn the Ice Cream:
Once the mixture is chilled, churn it in an ice cream maker according to the manufacturer’s instructions. - Freeze:
Transfer the churned ice cream to an airtight container and freeze for an additional 1-2 hours to firm up the ice cream.
Nutrition Facts
Servings: 8 (½ cup per serving)
Calories per serving: 280 calories
(Note: Nutrition facts are estimates and can vary depending on the specific ingredients used.)
Per Serving:
- Calories: 280
- Sugar: 24g
- Sodium: 65mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
Preparation Time
- Prep time: 20 minutes
- Cook time: 10 minutes
- Chill time: 3-4 hours
- Total time: 4-5 hours
How to Serve
- As a dessert: Serve this homemade peppermint bark ice cream after dinner or as a treat during the holidays.
- In an ice cream sundae: Top a scoop of this ice cream with whipped cream, hot fudge, or additional crushed candy canes for an extra indulgence.
- With a side of brownies or cake: Serve with a rich chocolate brownie or a slice of cake for a layered dessert experience.
- For a festive twist: Serve the ice cream in fun holiday bowls or cups for a seasonal touch.
Additional Tips
- Non-dairy alternatives: If you want to make this recipe dairy-free, simply swap the milk and cream for almond milk, coconut milk, or any other dairy-free alternative. Use a dairy-free peppermint extract as well.
- Peppermint bark options: If you don’t have peppermint bark, use crushed candy canes, or make your own by melting chocolate and adding crushed candy canes for a similar effect.
- Make it a lighter version: To reduce the calorie content, you can substitute the sugar with a natural sweetener like stevia or erythritol and use lower-fat milk or cream.
- Chill for longer: The longer the ice cream chills in the refrigerator before churning, the smoother and creamier it will be.
- Customize the candy mix-ins: Add other candies like chocolate chips, toffee bits, or marshmallows for additional textures and flavors.
FAQ
1. Can I use store-bought peppermint bark?
Yes! If you don’t have the time to make peppermint bark, store-bought peppermint bark works just as well in this recipe.
2. Can I make this ice cream without an ice cream maker?
Yes! If you don’t have an ice cream maker, simply pour the chilled mixture into a shallow container, freeze it, and stir every 30 minutes for the first 2-3 hours to prevent ice crystals from forming.
3. How long can I store homemade peppermint bark ice cream?
This ice cream can be stored in an airtight container in the freezer for up to 2 weeks.
4. Can I use peppermint extract instead of peppermint essence?
Yes, peppermint extract is a great substitute for peppermint essence. Just use ½ to 1 teaspoon, depending on how strong you want the mint flavor.
5. Can I add more peppermint bark?
Absolutely! Feel free to add extra crushed peppermint bark or candy canes to the mixture for a more intense peppermint flavor.
6. Can I make this ice cream ahead of time?
Yes, you can make this ice cream ahead of time and store it in the freezer for a few days before serving.
7. Can I use a sugar substitute in this recipe?
Yes, you can substitute the sugar with stevia, erythritol, or any other natural sweetener to make this ice cream lower in sugar.
8. How do I prevent the ice cream from becoming too icy?
Be sure to chill the mixture thoroughly before churning and stir every 30 minutes if you don’t have an ice cream maker.
9. Can I make this recipe with other candy flavors?
Yes! You can substitute peppermint bark with crushed chocolate bars, toffee bits, or any other candy mix-in.
10. How do I make sure my ice cream turns out smooth and creamy?
Chill the mixture thoroughly before churning, and stir it frequently while freezing to ensure a creamy texture without ice crystals.
Conclusion
**Homemade Peppermint Bark Ice
Cream** is the perfect dessert for the holiday season or anytime you’re craving a refreshing, indulgent treat. With its creamy, rich base and crunchy, minty peppermint bark, this ice cream is sure to be a crowd favorite. Plus, it’s surprisingly easy to make and customize to suit your taste. Whether you enjoy it as a standalone dessert or paired with other holiday sweets, this ice cream will bring a festive touch to any occasion. Give it a try, and you’ll see why it’s a family favorite!
PrintHomemade Peppermint Bark Ice Cream Recipe
- Total Time: 25 minutes
- Yield: 1 quart (4–6 servings) 1x
- Diet: Gluten Free
Description
This Homemade Peppermint Bark Ice Cream is a festive, creamy treat that combines the flavors of peppermint, chocolate, and crunchy peppermint bark into one irresistible dessert. The smooth, minty base and the refreshing peppermint crunch make it the perfect ice cream for the holiday season.
Ingredients
- 12–16 ounces peppermint bark, finely chopped (or substitute with 1 cup crushed candy canes or peppermint candies)
- 2 cups whipping cream
- 2 cups full-fat milk (or non-dairy alternatives like almond or coconut milk)
- 1 cup granulated sugar (or natural sweetener like stevia or erythritol, adjusted to taste)
- 7 egg yolks
- 1 tablespoon vanilla essence
- 1 teaspoon peppermint essence
Instructions
Step 1: Prepare the Peppermint Bark and Cream Mixture
- Chop Peppermint Bark:
Finely chop the peppermint bark and set aside. - Heat the Cream Mixture:
In a medium saucepan, combine the whipping cream, milk, and sugar. Heat the mixture over medium heat, whisking occasionally until the sugar dissolves and the mixture comes to a simmer. - Cool Slightly:
Remove from heat and allow the mixture to cool slightly to prevent curdling when added to the egg yolks.
Step 2: Prepare the Egg Mixture
- Whisk Egg Yolks:
In a separate bowl, whisk the egg yolks, vanilla essence, and peppermint essence together until the mixture thickens and becomes pale, about 3 minutes.
Step 3: Temper the Egg Yolks
- Gradually Add Cream Mixture:
Gradually add ¼ to ½ cup of the warm cream mixture into the egg yolks, whisking constantly to avoid curdling. - Combine Mixtures:
Repeat this process a few times until the egg mixture is warmed through and smooth.
Step 4: Combine and Cook
- Combine with Cream Mixture:
Slowly pour the tempered egg mixture back into the saucepan with the remaining cream mixture. - Cook the Mixture:
Cook over low to medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Be careful not to let it boil.
Step 5: Chill the Mixture
- Strain the Mixture:
Remove the mixture from heat and strain it through a fine mesh sieve into a large bowl to remove any cooked egg bits. - Add Peppermint Bark:
Stir in the chopped peppermint bark. - Refrigerate:
Cover the bowl and refrigerate for at least 2-3 hours, or until the mixture is thoroughly chilled.
Step 6: Churn and Freeze
- Churn the Ice Cream:
Once the mixture is chilled, churn it in an ice cream maker according to the manufacturer’s instructions. - Freeze:
Transfer the churned ice cream to an airtight container and freeze for an additional 1-2 hours to firm up.
Notes
- Substitute for Peppermint Bark: If peppermint bark is unavailable, crushed candy canes or peppermint candies work great as a substitute.
- Non-dairy option: For a dairy-free version, use almond milk or coconut milk and ensure the cream used is dairy-free.
- Sweeteners: You can use natural sweeteners like stevia or erythritol to adjust the sweetness if you’re looking for a lower-calorie option.
- Chill thoroughly: Ensure the ice cream mixture is fully chilled before churning for a smoother texture.
- Texture: If you prefer a thicker texture, let the ice cream freeze longer in the container after churning.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Frozen Treat
- Method: Churning, Cooking
- Cuisine: American, Holiday
Nutrition
- Serving Size: ½ cup
- Calories: 250
- Sugar: 25g
- Sodium: 45mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7 g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4 g
- Cholesterol: 85mg