Chocolate & Peppermint Ice Cream
This Chocolate and Peppermint Ice Cream is a rich, creamy, and festive dessert made without an ice cream machine. Whipped cream and sweetened condensed milk create a smooth, velvety base, while melted chocolate and crushed peppermint candies add flavor and texture. Perfect for holiday gatherings or a quick sweet treat at home.
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.
