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Two scoops of peppermint bark ice cream on cones

No Churn Peppermint Bark Ice Cream

  • Author: Lindsay
  • Prep Time: 20 minutes
  • Chill Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 6-8 servings
  • Category: Dessert
  • Method: Freezer
  • Cuisine: American


Creamy Peppermint Bark Ice Cream is a delicious treat and festive holiday dessert. Rich white chocolate, chocolate chunks, and crushed candy canes make a homemade ice cream that you’ll want to make again and again.


  • 14 ounces sweetened condensed milk
  • 2 tsp vanilla extract
  • 4 oz white chocolate, chopped
  • 2 cups heavy whipping cream, cold
  • 5 (1.55 oz) Hershey’s chocolate bars, chopped (7.75 oz chocolate)
  • 1/2 cup plus 2 tbsp crushed peppermint candy canes


  1. Line a 9×5 loaf pan with parchment paper. Set aside.
  2. Combine the sweetened condensed milk and vanilla extract in a large bowl. Set aside.
  3. Melt the chopped white chocolate in 30-second increments, stirring well between each, until melted and smooth.
  4. Pour the melted white chocolate into the sweetened condensed milk mixture in 3 parts, whisking together until well combined after each addition. Set mixture aside.
  5. Add the heavy whipping cream to a large mixing bowl and whip on high speed until stiff peaks form.
  6. Gently fold the whipped cream into the sweetened condensed milk in two parts.
  7. Add the chopped chocolate and crushed candy canes and gently fold until evenly dispersed. Try not to over-stir it all or the red color of the candy canes will make the ice cream pink.
  8. Pour the ice cream into the prepared pan, cover, and freeze at least 4-6 hours or overnight.

Keywords: no churn ice cream recipe, homemade ice cream, how to make ice cream, peppermint ice cream