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This tasty peppermint ice cream recipe is made even better with a peppermint chocolate fudge swirl which will put you in the holiday spirit.
Oh how I love ice cream. I really can't get enough of it - from Cherry Garcia ice cream to vanilla bean ice cream to Baileys ice cream to chocolate Oreo ice cream.
However most people associate ice cream for a hot summer's day. And while I agree there isn't much better when it is hot out, why can't we just enjoy ice cream year round?
Ask people what their favorite ice cream is and many will answer mint chocolate chip. So I figured why not take that and put a holiday twist on it with this peppermint ice cream recipe.
The crunch of the crushed up peppermint complements the creamy ice cream perfectly. And what goes better with peppermint than some chocolate?
So with the holidays upon us, there really isn't much better than this peppermint ice cream. You can always use it to top some chocolate cake or add some dark chocolate peppermint pretzel bark! Just saying...
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Ingredient Notes
- Heavy cream and milk - the 2:1 ratio of heavy cream to milk gives you the right fat content to create that creamy texture you except with ice cream.
- Chocolate - I use a combination of dark chocolate and cocoa powder to help create a fudge swirl.
- Peppermint - you get that subtle peppermint taste from not only crushed up peppermint candies but extract as well.
- Xanthan gum - my go-to for reducing ice crystals after the ice cream freezes, but you can omit if you prefer.
Ingredient Swaps
As with any recipe, you can switch things up if needed. Some variations include:
- Whole milk and heavy cream are my go-tos, but you can also use any skim milk and half-and-half if needed. It just won't be as creamy.
- I usually use granulated sugar for homemade ice cream, but light brown sugar works as well.
- I'm a fan of dark chocolate for the fudge, but semi-sweet or milk chocolate can be substituted.
Step-by-Step Photos
Make the chocolate fudge by heating the water, corn syrup, cream, butter and salt over medium-high heat in a small pot until it comes to a boil. Remove from the heat and stir in the cocoa powder and chocolate. Place in the fridge to cool.
Mix together the sugar, salt and xanthan gum in a bowl and set aside. Now make the base by heating the milk, cream and corn syrup in a medium pot over medium heat.
Whisk in the sugar mixture until no clumps. Cook for 2-3 minutes and remove from heat. Pour through a fine mesh strainer and cover and refrigerate for 4 hours or over night.
Once ready, mix in the vanilla and peppermint extract in the ice cream and then churn for 20 minutes or until done. Fold in the crushed peppermints.
Alternate spooning layers of ice cream and dollops of fudge into a loaf pan before covering and freezing for at least 4 hours.
FAQs
It may be the cheapest one available, but the 1.5 quart Cuisinart Ice Cream Maker is super simple to use and makes the best ice cream at home.
This is a Philadelphia-Style ice cream which doesn't have eggs. It is lighter, which lets the flavors like the peppermint really shine as it isn't overshadowed by a rich custard base.
So this was actually something new I learned by watching the Tasty video. Xanthan gum helps stabilize the ice cream and prevents ice crystals from forming.
The usual problem with homemade ice cream is it will only lasts a couple of days before ice crystals form. But the xanthan gum helps battle this.
You can although I highly recommend trying to use whole milk and heavy cream as the high fat content creates the creamy texture when the ice cream is cooled.
Nearly any type of milk will work, and you can substitute half-and-half for the cream. But just keep in mind, it won’t be as creamy and could get icy.
How to Serve
This homemade ice cream is great on its own or to complement other desserts including:
Homemade Ice Cream Tips
- Use the Best Ingredients – when making ice cream you want to use the best ingredients possible so organic milk and cream. Also use high quality products when it comes to added flavorings like vanilla or chocolate. Never use imitation vanilla.
- Don’t Cut the Fat and Calories – ice cream is not the dessert that you should be cutting the fat. It depends on the high-fat content to create a creamy texture. If you go lower fat, it will cause an icy ice cream. If you’re on a diet, just have a smaller scoop!
- Add Extract at Right Time – if you add an extract or alcohol while the custard is too hot, you won’t get the actual flavor as it will cook out slightly. Just wait until right before you pour the custard into the ice cream maker to add it.
- Chill the Custard – you don’t necessarily need to chill the custard overnight, but you want to chill until it is as cold as possible.
- Use Frozen Bowl – make sure your ice cream bowl has been frozen for at least 24 hours, otherwise you aren’t giving the ice cream a great chance of freeze.
- Start Ice Cream Motor First – do not pour the custard in the frozen bowl before starting the ice cream maker. It will start freezing upon contact. You want the motor running and slowly pour the custard in.
- Add Mix-Ins at the End – never add your mix-ins at the beginning of the process. You want to add them when it looks like there is about a minute left in the churning process.
- Don’t Overchurn – always error on the side of caution when it comes to churning your peppermint ice cream. You do not want it to be hard. Remember it will continue to freeze once you place in the freezer.
- Keep It Creamy – homemade ice cream can turn hard as we don’t add preservatives, however xanthan gum or a couple tablespoon of vodka will help keep it creamy.
Other Ice Cream Recipes
If you’ve tried this peppermint ice cream recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Peppermint Ice Cream
Ingredients
Chocolate Fudge
- ½ tablespoon water
- ¼ cup light corn syrup
- ¼ cup heavy cream
- 1 tablespoon unsalted butter
- ¼ cup dark chocolate, chopped
- ½ tablespoon dark cocoa powder
Ice Cream
- ½ cup + 1 tbsp granulated sugar
- ½ teaspoon salt
- ¼ teaspoon xanthan gum
- 2 cups heavy cream
- 1 cup whole milk
- 2 tablespoon corn syrup
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ½ cup crushed peppermint candy
Instructions
Chocolate Fudge
- Add water, corn syrup, heavy cream, butter and salt to small pot and mix until combined.
- Place on burner and turn heat up to medium-high and heat until butter is melted and mixture comes to a boil.
- Remove the pot from the heat and add the chocolate and cocoa powder, whisking until the chocolate is melted and silky. Transfer to airtight contain and place in fridge for 1 week.
Ice Cream
- In a small bowl, combine the sugar, salt and xanthan gum.
- Heat a medium pot over medium heat and add the cream, milk and corn syrup, whisking to combine. Whisk in the sugar mixture until there are no lumps. Cook until the sugar is dissolved, about 2-3 minutes. Remove the pot from heat. Cover and refrigerate for at least 6 hours or overnight.
- Before pouring in ice cream maker, stir in vanilla extract and peppermint extract. Taste and see if you like the amount of peppermint flavor. Pour the mixture into an ice cream machine and churn for about 20 minutes (follow your ice cream maker directions).
- Once done, fold in the crushed peppermint. Alternate spooning layers of ice cream and dollops of fudge into a loaf pan.
- Cover with plastic wrap and store in freezer for 4 hours before serving. Ice cream will last up to 6 months.
Notes
- Use the Best Ingredients – when making ice cream you want to use the best ingredients possible so use organic milk and cream. Also use high quality products when it comes to added flavorings like vanilla or chocolate. Never use imitation vanilla.
- Don’t Cut the Fat and Calories – ice cream is not the dessert that you should be cutting the fat. It depends on the high-fat content to create a creamy texture. If you go lower fat, it will cause an icy ice cream. If you’re on a diet, just have a smaller scoop!
- Add Extract at Right Time – if you add an extract or alcohol while the custard is too hot, you won’t get the actual flavor as it will cook out slightly. Just wait until right before you pour the custard into the ice cream maker to add it.
- Chill the Custard – you don’t necessarily need to chill the custard overnight, but you want to chill until it is as cold as possible.
- Use Frozen Bowl – make sure your ice cream bowl has been frozen for at least 24 hours, otherwise you aren’t giving the ice cream a great chance of freeze.
- Start Ice Cream Motor First – do not pour the custard in the frozen bowl before starting the ice cream maker. It will start freezing upon contact. You want the motor running and slowly pour the custard in.
- Add Mix-Ins at the End – never add your mix-ins at the beginning of the process. You want to add them when it looks like there is about a minute left in the churning process.
- Don’t Overchurn – always error on the side of caution when it comes to churning your peppermint ice cream. You do not want it to be hard. Remember it will continue to freeze once you place in the freezer.
- Keep It Creamy – homemade ice cream can turn hard as we don’t add preservatives, however xanthan gum or a couple tablespoon of vodka will help keep it creamy.
Chris says
You love ice cream!