Chocolate and Peppermint Ice Cream
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.
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.
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