Best No Churn Peppermint Chocolate Chunk Ice Cream Recipes

Peppermint No-Churn Ice Cream image

Provided by Food Network Kitchen

Categories dessert

Time 4h20m

Yield 12 to 14 servings

Number Of Ingredients 6

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

Steps:

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.

Peppermint Chocolate-Chunk Ice Cream image

Yield Makes 1 1/2 pints

Number Of Ingredients 10

For chocolate chunks
3 ounces fine-quality bittersweet chocolate (not unsweetened)
2 ounces individually wrapped red-and-white peppermint hard candies (about 1/3 cup)
2 cups heavy cream
1/2 cup milk
2 tablespoons cornstarch
1/8 teaspoon salt
3 ounces individually wrapped green-and-white or clear peppermint hard candies (about 1/2 cup)
1/2 teaspoon peppermint extract
1 or 2 drops green food coloring if using clear peppermint candies

Steps:

Make chocolate chunks:
Line a baking sheet with wax paper.
Chop chocolate. In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Remove top of double boiler or bowl from heat and cool chocolate. Chop mints (largest pieces should be about 1/4 inch) and stir into chocolate. Spread chocolate mixture 1/4 inch thick on wax-paper-lined baking sheet. Chill chocolate mixture until firm, about 30 minutes. Coarsely chop chocolate mixture and chill, wrapped in plastic wrap. Chocolate chunks may be made 1 week ahead and chilled.
In a heavy saucepan whisk together cream, milk, cornstarch, and salt until smooth and add mints. Bring mixture to a boil over moderate heat, stirring constantly, and simmer, stirring constantly, 1 minute, or until mints are dissolved and mixture is thickened. Pour mixture through a sieve into a bowl and cool. Stir in extract and, if using clear mints, food coloring. Chill mixture, its surface covered with plastic wrap, at least 3 hours, or until cold, and up to 1 day.
Freeze mixture in an ice-cream maker. Transfer ice cream to a bowl and fold in chilled chocolate chunks. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.