Peppermint Ice Cream Loaf

A perfect Christmas Holiday dessert.
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  • Total: 15 min
  • Prep: 15 min
  • Yield: 12 servings
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1 cup crushed hard peppermint candy, divided

1/4 cup water

2 cups finely crushed creme-filled chocolate sandwich cookies (about 20 cookies)

3 tbsps. butter, melted

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

1 to 2 drops red food coloring (optional)

2 cups (1 pt.) heavy cream, whipped (do not use non-dairy whipped topping)


  1. LINE 9 x 5-inch loaf pan with aluminum foil, extending foil over sides of pan. Combine cookie crumbs and butter; press firmly into bottom and halfway up sides of prepared pan.
  2. BLEND 1/4 cup peppermint candy and water in blender until candy dissolves.
  3. COMBINE sweetened condensed milk, food coloring, if desired, 1/2 cup crushed candy and peppermint liquid; mix well. Fold in whipped cream and remaining 1/4 cup crushed candy. Pour into prepared pan. Cover.
  4. FREEZE 6 hours or overnight. To serve, remove from pan; peel off foil and slice. Garnish as desired.
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