Peppermint Bark Ice Cream Recipe
Make the most of the holiday season with this ultra festive peppermint bark ice cream! This luscious, creamy vanilla ice cream base is studded with crunchy peppermint bark in every bite to make one crowd-pleasing Christmas dessert.
How to Make the Best Peppermint Bark Ice Cream
Nothing captures the spirit of the holiday season quite like this peppermint bark ice cream. This luscious dessert combines a creamy vanilla custard base with chunks of crunchy peppermint bark, making it the perfect festive treat for December gatherings or holiday entertaining.
The beauty of this recipe lies in its simplicity and depth of flavor. By tempering the egg yolks properly and creating a rich custard base, you’ll achieve that silky, creamy texture that makes homemade ice cream so irresistible. The peppermint extract adds brightness and holiday charm, while the chunks of peppermint bark provide delightful bursts of texture and rich chocolate-peppermint flavor in every spoonful.
Whether you’re serving this at a Christmas dinner, making it for a winter holiday party, or simply indulging yourself on a cold December evening, this peppermint bark ice cream is sure to be a crowd-pleaser. With its festive appearance and delicious taste, it’s one of those special recipes that feels like a celebration in every bite.
Peppermint Bark Ice Cream
Make the most of the holiday season with this ultra festive peppermint bark ice cream! This luscious, creamy vanilla ice cream base is studded with crunchy peppermint bark in every bite to make one crowd-pleasing Christmas dessert.
Ingredients
Ice Cream Base
Mix-In
Instructions
Prepare
- Finely chop the peppermint bark to get 1 cup. Set aside.
Make Custard
- Whisk together the heavy cream, whole milk and white sugar in a medium saucepan. Bring to a simmer over medium heat. Continue to whisk periodically to help dissolve the sugar. Once it simmers, turn off the heat and allow it to cool for a few minutes. Do not bring to a boil as this can cause the milk to separate.
- Whisk egg yolks, vanilla extract and peppermint extract until it thickens for about three minutes.
- Temper the yolks by adding about ¼ to ½ cup of warm cream mixture into egg mixture, whisking constantly. Repeat this step a few times.
- Add tempered egg-cream mixture back to the pot. Whisk constantly over medium heat and bring back to a simmer. Again, do not boil. Cook until mixture thickens and covers the back of a wooden spoon. Turn off heat.
Chill and Churn
- Pour into a large bowl, and then directly cover the top of the custard's surface with plastic wrap and refrigerate until cold, at least 40 degrees F or colder.
- Pour custard into an ice cream maker and churn according to manufacturer's directions. In the last couple minutes of churning, add the chopped peppermint bark to the ice cream machine.
- Pour the churned ice cream into an airtight, freezer-safe container. Freeze until firm for several hours before serving. Enjoy!
Notes
- Do not bring the cream mixture to a boil as this can cause the milk to separate.
- The custard should be chilled to at least 40°F or colder before churning for best results.
- Enjoy this festive ice cream all December long—don't save it just for summer!