With Thanksgiving this week, I am taking a break from baking another Christmas treat. I'm letting my oven rest up for Thursday. Instead, I'm turning to my freezer for help with this festive treat. Our ice cream maker was looking lonely on the shelf after a couple months of neglect. We don't normally make a lot of ice cream through the colder months, but I found a good reason to make some now. (Do you really need to have a good reason to make ice cream?). I'm sure you can find Peppermint Ice Cream in the grocery by now, but can you find Peppermint Bark Ice Cream? Ok, possibly, maybe somewhere. But, would it be this good? Probably not. Wouldn't this be great to make in January to use up all of the leftover candy canes from Christmas?
I used 8 regular sized candy canes, crunched up fairly fine. I didn't want the crunch of the peppermint, just the flavor. Then, I added white chocolate chips because I had 1/2 bag left from the Snowflake Crunch Popcorn a couple weeks back. I chopped dark chocolate and mixed everything in during the last few minutes of mixing in the ice cream maker. It is cool and creamy with bits of chocolately crunch, and of course pepperminty!
Can you believe we only have 3 weeks left in the hop? Time is flying. Check out the other wonderful goodies everyone has made this week! Thanks again to Brenda, from Meal Planning Magic, for putting everything together for this fun hop.
- 2 ½ c heavy cream
- ½ c whole milk
- 1 ¼ c sugar
- 2 tsp vanilla extract
- ½ c crushed peppermint candies
- 3 oz white chocolate chopped
- 4 oz milk or dark chocolate, chopped
Stir the cream, milk, sugar, and vanilla together in a bowl until the sugar dissolves. Chill for 1 hour. Pour the mixture into an ice cream maker and churn according to the manufacturer’s directions. Just before stopping the machine, add the peppermint candies, and both chocolates. Transfer to a freezer safe bowl and freeze until firm.