Peppermint Mocha Ice Cream Recipe
Easy to make, creamy no churn peppermint mocha ice cream recipe
- Prep Time: 15 Minutes
- Cook Time: 4 Hour Freeze Time
- Total Time: 4 Hours 15 Minutes
- Yield: 6 - 8 Servings
Ingredients
Units
Scale
2 cups heavy whipping cream
14 oz. can sweetened condensed milk
1/2 teaspoon peppermint extract
1/4 cup good, strong brewed coffee, cooled
1/4 cup unsweetened cocoa powder
1/4 cup crushed peppermint candy or candy canes
1/4 cup mini semi-sweet chocolate chips
Instructions
- Add the heavy cream and peppermint extract to a large mixing bowl and beat on high speed with an electric mixer for about two minutes, or until stiff peaks form when the beater is lifted.
- Add the cocoa powder and cooled coffee to the whipped cream and beat for a few additional seconds until well combined.
- Add the sweetened condensed milk and gently fold it into the whipped cream mixture with a rubber spatula until fully incorporated.
- Add the crushed peppermint candy and mini chocolate chips to the mixing bowl and mix gently to combine.
- Pour the ice cream into a freezer-safe 8×8 inch baking pan/dish or an 8×4 loaf pan. Smooth out the top of the ice cream with a rubber spatula.
- Place the ice cream in the freezer for a minimm of four hours for soft ice cream, or overnight for hard, scoopable ice cream.
- If desired, top with extra peppermint candy and chocolate chips and serve in a bowl or waffle cone.
Find it online: https://www.budgetearth.com/peppermint-mocha-ice-cream-recipe/
