Indulge in this creamy, no-churn Chocolate and Peppermint Ice Cream that’s perfect for festive occasions or a quick homemade treat.
Made with just a few simple ingredients, it’s rich in healthy fats from dairy, naturally sweetened with condensed milk, and provides a satisfying dessert without added complexity.
Quick, effortless, and utterly delicious for everyday enjoyment.
Chocolate & Peppermint Ice Cream
Equipment
- 1 stand mixer or hand mixer
- 1 whisk attachment
- 1 Mixing Bowl (Large)
- 1 Spatula
- 1 Freezer-safe container
Ingredients
- 1 can 14 oz / 400 ml sweetened condensed milk, chilled
- 2 cups 16 oz / 450 ml heavy cream, cold
- 1 teaspoon vanilla extract optional
- 3/4 cup 4 1/2 oz / 120 g chocolate, melted and cooled
- 3/4 cup 3 oz / 90 g crushed peppermint candy
Instructions
- Prepare Your Ingredients and Equipment: Before starting, gather all your ingredients and ensure they are chilled. Cold cream whips more easily, giving you a light, airy texture, so keep the heavy cream in the fridge until ready. Measure the sweetened condensed milk, chocolate, and crushed peppermint candies. Prepare your stand mixer with the whisk attachment or have a hand mixer ready, and keep a large mixing bowl nearby for whipping.
- Whip the Heavy Cream to Stiff Peaks: Pour the cold heavy cream into your mixing bowl. Start whipping on medium speed using your stand or hand mixer. Whip the cream patiently; this can take 3–5 minutes. You are aiming for stiff peaks, which means when you lift the whisk, the cream holds its shape firmly without collapsing. This whipped cream will form the base of your ice cream, giving it a smooth, creamy texture.
- Gently Incorporate Sweetened Condensed Milk: Once the cream has reached stiff peaks, reduce the mixer speed to low. Slowly pour the sweetened condensed milk into the whipped cream in a steady stream. If you like, add the vanilla extract at this stage for a subtle, warm flavor. Mix gently to combine without deflating the whipped cream. This creates a rich, sweet base that doesn’t require churning in an ice cream machine.
- Whip the Mixture to Stiff Peaks Again: After combining the condensed milk and whipped cream, increase the mixer speed back to medium-high. Continue whipping until the mixture becomes thick, creamy, and holds stiff peaks again. This extra whipping ensures your ice cream base is aerated and smooth, giving it the perfect scoopable consistency after freezing.
- Fold in Melted Chocolate Carefully: Take your melted and cooled chocolate and gradually add it to the ice cream base. Pour slowly while gently folding with a spatula. Move quickly but carefully, stirring constantly in a circular motion, so the chocolate blends evenly without seizing or separating from the creamy base. You want streaks of chocolate throughout the mixture for a rich, swirled appearance.
- Incorporate Crushed Peppermint Candies: Once the chocolate is fully integrated, gently fold in the crushed peppermint candies. Use a spatula to evenly distribute the candies, making sure each spoonful of ice cream will have a festive burst of peppermint flavor and a crunchy texture. Avoid over-mixing, as you want the candy pieces to remain intact and visible.
- Transfer to Freezer-Safe Container: Carefully pour or spoon the ice cream mixture into a freezer-safe container. Smooth the top with a spatula to create an even surface. Cover the container tightly with a lid or plastic wrap to prevent freezer burn and unwanted ice crystals from forming.
- Freeze Until Firm: Place the container in the freezer for at least 4 hours, or ideally overnight, to allow the ice cream to fully set. For the best texture, avoid stirring during freezing. The cream and condensed milk base will firm into a smooth, scoopable dessert while maintaining its light, creamy consistency.
- Serve and Enjoy: Before serving, let the ice cream sit at room temperature for 2–3 minutes to soften slightly for easier scooping. Use an ice cream scoop to serve generous portions into bowls or cones. Garnish with additional crushed peppermint or a drizzle of chocolate if desired. Enjoy a creamy, festive, chocolatey treat that’s perfect for holidays or any sweet craving!
Notes
- Use cold cream and condensed milk for the best texture; this ensures a smooth, scoopable ice cream.
- Melt chocolate slowly and allow it to cool slightly before adding to prevent seizing.
- Fold peppermint candies gently to keep them crunchy and evenly distributed.
- For stronger peppermint flavor, add a few drops of peppermint extract, but do so sparingly.
- No ice cream machine is required—this is a simple, no-churn recipe ideal for beginners.
- Freezing time of at least 4 hours is essential; overnight freezing gives the best texture.
- Serve slightly softened for easier scooping and a creamier mouthfeel.
Chef’s Secrets To Creamy Texture
The secret to perfectly creamy, no-churn ice cream lies in properly whipping the cream and gently incorporating the condensed milk.
Always ensure the cream is very cold and whip it to stiff peaks—this traps air and creates a light, airy base.
When adding melted chocolate, stir quickly and continuously to prevent the cocoa from seizing, while folding in crushed peppermint carefully to maintain texture.
Using a high-quality chocolate and fresh peppermint candies will elevate both flavor and presentation.
Serving Suggestions For Festive Occasions
This Chocolate and Peppermint Ice Cream shines on its own but pairs beautifully with warm desserts.
Serve alongside brownies, chocolate lava cakes, or gingerbread cookies for a decadent holiday treat.
You can also add toppings like chocolate shavings, caramel drizzle, or extra crushed peppermint for a visually festive presentation.
Individual servings in bowls or cones make it perfect for parties, while scooped into dessert glasses layered with whipped cream or fudge sauce adds an elegant touch.
Storage Tips For Best Quality
Store your ice cream in a tightly sealed, freezer-safe container to prevent ice crystals from forming.
If possible, press a piece of parchment or plastic wrap directly onto the surface before sealing to maintain smoothness.
Keep the ice cream at the back of the freezer, where temperature is most consistent, rather than in the door.
When ready to serve, remove from the freezer for 2–3 minutes to soften slightly for easy scooping.
Properly stored, this ice cream can last up to two weeks without losing flavor or texture.
Frequently Asked Questions
1. Can I make this ice cream without condensed milk?
Yes, but condensed milk adds both sweetness and structure.
Without it, you may need to use an alternative sweetener like honey or sugar, along with stabilizers such as gelatin or cornstarch, to maintain creaminess.
2. Can I use dark chocolate instead of milk chocolate?
Absolutely! Dark chocolate adds a richer, more intense chocolate flavor.
Just ensure it’s melted and slightly cooled before folding it into the whipped cream to avoid seizing.
3. How can I make this vegan or dairy-free?
Use coconut cream in place of heavy cream and a plant-based sweetened condensed milk alternative.
The texture will be slightly different, but it remains creamy and delicious with the same peppermint-chocolate flavor.
4. Can I prepare this ice cream in advance for a party?
Yes, this recipe is perfect for make-ahead dessert prep.
Freeze it overnight for the best texture and remove from the freezer 5–10 minutes before serving to soften slightly for scooping.
5. What other flavors can I add to this ice cream?
Feel free to experiment! Mini chocolate chips, crushed candy canes, or swirls of caramel or fudge sauce pair beautifully.
You can even add a touch of espresso powder for a mocha twist or a few drops of peppermint extract for extra festive flavor.
