Peppermint No-Churn Ice Cream
- Level: Easy
- Yield: 12 to 14 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 281
- Total Fat
- 20
- Saturated Fat
- 13
- Carbohydrates
- 23
- Dietary Fiber
- 0
- Sugar
- 21
- Protein
- 3
- Cholesterol
- 74
- Sodium
- 60
- Total: 4 hr 20 min (includes freezing time)
- Active: 20 min
Ingredients
18 chocolate-peppermint candies, such as peppermint patties
2 3/4 cups heavy cream
One 14-ounce can sweetened condensed milk
2 cups mini marshmallows
1/2 cup crushed peppermint puffs
Candy canes, for serving, optional
Directions
Special equipment:
9-by-5-by-3-inch metal loaf pan- Put a 9-by-5-by-3-inch metal loaf pan in the freezer to chill. Put the chocolate-peppermint candies and 3/4 cup of the heavy cream in a medium saucepan over medium heat and cook, stirring frequently, until the candies are melted, about 5 minutes. Cool completely.
- Meanwhile, whip the remaining 2 cups heavy cream in a large bowl with an electric mixer on medium high until firm peaks form, about 2 minutes. Pour the condensed milk into a medium bowl and fold in 1 cup of the whipped cream with a rubber spatula until combined, then fold the lightened mixture back into the whipped cream until well blended. Gently fold in the marshmallows.
- Remove 2 tablespoons of the chocolate-peppermint candy sauce and set aside. Pour a third of the ice cream mixture into the chilled pan, then top with half of the remaining chocolate-peppermint candy sauce, add a third more of the ice cream mixture, then the remaining chocolate-peppermint candy sauce. Cover with the remaining ice cream mixture and sprinkle the crushed peppermint puffs on top. Drizzle the top with the reserved chocolate-peppermint candy sauce. Loosely cover with plastic wrap and freeze until solid and scoopable, about 3 hours and up to overnight. Serve in a cup with a candy cane if using.