This Chocolate and Peppermint Ice Cream is a dreamy blend of rich cocoa and refreshing mint, ready in just 10 minutes. The velvety smooth texture melts on your tongue, while the cool peppermint adds a delightful zing that dances with the deep chocolate flavor. Perfect for a quick treat or a festive dessert, it’s a no-fuss recipe that delivers maximum indulgence with minimal effort.
Each spoonful is a harmonious balance of creamy decadence and invigorating freshness, making it impossible to resist. Whether you’re cooling off on a warm day or satisfying a sweet craving, this ice cream is a crowd-pleaser. With its effortless preparation and irresistible taste, it’s the ultimate way to elevate your dessert game in no time at all.
What You’ll Need
- 1 can (14 oz/400 ml) sweetened condensed milk, cold
- 2 cups (16 oz/450 ml) heavy dairy cream, cold
- 1 teaspoon vanilla extract (optional, for added flavor)
- 3/4 cup (4 1/2 oz/120 g) chocolate, melted and cooled
- 3/4 cup (3 oz/90 g) crushed peppermint candy
How to Make It
- In a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the cold heavy dairy cream on medium speed until stiff peaks form.
- Reduce the speed slightly and pour in the cold sweetened condensed milk. (Add vanilla extract now if desired.)
- Increase the speed again and whip until the mixture is thick and returns to stiff peaks. This is your ice cream base.
- Quickly add the melted and cooled chocolate to the base, stirring constantly to prevent the chocolate from seizing or separating.
- Gently fold in the crushed peppermint candy until evenly distributed.
- Transfer the mixture to a freezer-safe container and freeze for at least 4 hours or overnight.
- Scoop, serve, and enjoy your creamy Chocolate and Peppermint Ice Cream!
Perfect Pairings: Sauce and Topping Ideas
Elevate your Chocolate and Peppermint Ice Cream with a drizzle of hot fudge sauce or a sprinkle of crushed candy canes for extra crunch. For a festive touch, add a dollop of whipped cream and a dusting of cocoa powder. If you’re feeling adventurous, try a swirl of peppermint syrup for an extra minty kick!
Serve It Up: Creative Serving Suggestions
This ice cream shines in a waffle cone or alongside a warm brownie for a decadent dessert. For a holiday twist, serve it in mini peppermint bowls or as a topping for gingerbread cookies. It’s also perfect for layering in a parfait with chocolate cookie crumbs and fresh whipped cream.
Keep It Fresh: Storage Tips
Store your ice cream in an airtight container with a piece of parchment paper pressed directly onto the surface to prevent ice crystals. It will keep in the freezer for up to 2 weeks. Let it sit at room temperature for 5-10 minutes before scooping for the perfect creamy texture.
Mix It Up: Recipe Variations
Swap the peppermint candy for crushed Oreos to make a mint-chocolate cookie version. For a richer flavor, use dark chocolate instead of milk chocolate. If you’re not a fan of peppermint, try adding chopped nuts or caramel swirls for a different twist.
Quick Tips for Success
Make sure your heavy cream and condensed milk are cold before whipping for the best results. When folding in the chocolate, work quickly to avoid seizing. For a smoother texture, use a high-quality chocolate that melts evenly. And don’t forget to taste-test as you go—adjust the mintiness or sweetness to your liking!
Chocolate and Peppermint Ice Cream
Equipment
- stand mixer or hand mixer
Ingredients
- 1 14 ounce (1 Can/ 400ml) sweetened condensed milk, cold
- 2 cups (16oz/450 ml) heavy dairy cream, cold
- 1 teaspoon vanilla extract (optional)
- 3/4 cup (4 1/2oz/120g) chocolate, melted and cooled
- 3/4 cup (3oz/90g) crushed peppermint candy
Instructions
- Beat cold heavy dairy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
- Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).
- Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.
- Now you have your ice cream base add the melted cooled chocolate. Do this as quickly as you can, stirring constantly to keep the chocolate from seizing up and separating from the ice cream base.
- Once the chocolate has been mixed through, fold in the crushed peppermint candy.
- Freeze at least 4 hours or overnight before scooping and serving.
