Perfect for the holidays, this Chocolate Peppermint Stick Ice Cream is festive in color and loaded with peppermint candy.
Christmas season is in full swing. Black Friday and Cyber Monday have passed. Christmas movie marathons are on tv, holiday music is playing, and decorations are on display. So in that spirit, I have to share this recipe for our family's favorite Christmas ice cream - Chocolate Peppermint Stick Ice Cream.
This ice cream is so festive with its bright pink color and loads of peppermint flavor. There's triple peppermint in this ice cream - peppermint extract, candy canes, and chocolate peppermint bark. It's delicious by itself or alongside Christmas cookies. For a special treat, add a scoop to a cup of hot chocolate!
Like all of my ice cream recipes, this one starts with a custard base of half-and-half, cream, sugar, and egg yolks. Peppermint extract and red food coloring add flavor and color. After churning, crushed candy canes and chopped chocolate peppermint bark is folded in. Chill and enjoy!
I hope you try this ice cream this Christmas season. If your family loves ice cream as much as mine does, you can try these other ice cream recipes.
- Triple Mint Ice Cream
- Cookies and Cream Ice Cream
- Cinnamon Ice Cream
- Pumpkin Spice Ice Cream
- Toffee Coffee Ice Cream
Chocolate Peppermint Stick Ice Cream
- 2 cups half-and-half
- 2 cups heavy cream, divided
- ¾ cup granulated sugar
- 2 egg yolks
- pinch of salt
- 1 ½ teaspoons peppermint extract
- 8-9 drops red food coloring
- 4 medium candy canes, crushed
- 5 chocolate peppermint bark squares, chopped
- In a medium saucepan placed over medium heat, add the half-and-half and 1 ½ cups of the heavy cream. Add sugar and salt and whisk until dissolved.
- While the cream mixture heats, add 2 egg yolks to the remaining ½ cup of heavy cream, whisking to combine. When the cream is hot, slowly ladle some of the hot cream into the cream and egg yolks, whisking continuously. This tempers the eggs.
- Then slowly pour the egg yolk mixture into the hot cream mixture, while whisking. Cook over medium-low heat until slightly thickened, being careful not to boil the cream mixture.
- Strain the mixture into a heat-proof bowl. Stir in peppermint extract and red food coloring. The amount of food coloring can be adjusted to get the shade of pink desired. Cover with plastic wrap, pressing the plastic wrap directly on top of the cream mixture. Refrigerate until completely chilled
- Transfer to an ice cream machine and churn until the mixture is the consistency of soft serve. Transfer to a freezer-safe container and stir in crushed candy canes and chopped chocolate peppermint bark. Freeze until firm, approx 3-4 hours.