Recipe courtesy of Vallery Lomas

No-Churn Peppermint Bark Ice Cream

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  • Level: Easy
  • Total: 6 hr 15 min (includes freezing time)
  • Active: 15 min
  • Yield: about 7 cups (fourteen 1/2-cup servings)
I was a no-churn ice cream skeptic, but this recipe made me a believer. It's incredibly creamy from the 2 1/2 cups of heavy cream (a little more than you'll find in other no-churn recipes). The bits of peppermint bark will linger on your tongue after the cold and creamy goodness of the rest of the ice cream melts. Pour some espresso over a scoop to make this affogato-style (and totally suitable for breakfast!).



  1. Whip the heavy cream to stiff peaks in a large bowl with an electric hand mixer (though you can whip by hand if you'd like). Set aside.
  2. Add the sweetened condensed milk to another large bowl. Stir in the vanilla and peppermint extracts.
  3. Fold the whipped cream into the condensed milk just until no streaks remain. Gently fold in the chopped peppermint bark (reserve a few pieces to sprinkle on top). Pour into a 9-by-5-inch loaf pan. Sprinkle the reserved pieces of peppermint bark on top. Cover with plastic wrap and freeze overnight, or at least 6 hours.
  4. Scoop the ice cream into a cup and try to not eat all of the remaining ice cream. Bonus points if you pour coffee on top. 

Cook’s Note

Instead of chopped peppermint bark, you can also use 1 cup of chopped dark chocolate and 2 tablespoons of chopped peppermint candy.