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.
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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Recipe Ingredients
- Light corn syrup - adds sweetness and prevents ice crystals.
- Heavy cream - creates the creamy texture you expect.
- Whole milk - using a good ratio of cream to milk is important.
- Unsalted butter - thins out the chocolate fundge.
- Dark chocolate and dark cocoa powder - gives you that chocolate flavor you expect from fudge.
- Peppermint extract and vanilla extract - additional flavor. A little goes a long way.
- Granulated sugar - adds sweetness to the ice cream.
- Salt - enhances the flavor.
- Xanthan gum - helps prevent ice crystals from forming.
- Peppermint candy - can't have this ice cream without peppermints.
Step-by-Step Instructions
- 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 cocoa powder, chocolate and peppermint extract, whisking until the chocolate is melted is silky. Transfer to airtight contain and place in fridge for 1 week.
- 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.
What Ice Cream Maker Do You Use?
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.
Why Use Xanthan Gum in Ice Cream?
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.
Can You Make Ice Cream with Half-and-Half Instead of Heavy Cream?
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.
Homemade Ice Cream Tips
- Use the Best Ingredients – when making ice cream you want to use the best ingredients possible so use free-range eggs and 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 tbsp of vodka will help keep it creamy.
Other Ice Cream Recipes
- Malted Cookie Dough Ice Cream
- S’mores Ice Cream
- Cookies 'n' Cream Ice Cream
- Salted Caramel Ice Cream
- Graham Cracker Ice Cream
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 tbsp water
- ¼ cup light corn syrup
- ¼ cup heavy cream
- 1 tbsp unsalted butter
- ¼ cup dark chocolate, chopped
- ½ tbsp dark cocoa powder
Ice Cream
- ½ cup + 1 tbsp granulated sugar
- ½ tsp salt
- ¼ tsp xanthan gum
- 1 ½ cups heavy cream
- 1 ½ cups whole milk
- 2 tbsp corn syrup
- 1 tsp vanilla extract
- ½ tsp 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 free-range eggs and 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 tbsp of vodka will help keep it creamy.
Chris says
You love ice cream!