Recipes
Peppermint Bark Ice Cream
Chopped candy canes, mint-flavoured chocolate and peppermint extract give this fun ice cream its festive flavour. Made using our 1.5...
Ingredients
For the peppermint bark
- 100g mint-flavoured dark chocolate, broken into pieces
- 100g white chocolate, broken into pieces
- 4 (approx. 40g) small candy canes, finely chopped
For the peppermint ice cream
- 230ml double cream
- 150ml whole or semi-skimmed milk
- 1/2 tsp peppermint extract
- 70g caster sugar
- 5-6 drops of green food colouring
Top tip!
If you like, swirl the dark and white chocolate together when melted. For a speedy version, make the peppermint ice cream and stir in 80g chopped mint-flavoured dark chocolate to make Mint Choc Chip ice cream. Remember that the churning time for the ice cream is a guideline, as it depends on both the temperature of the ingredients and the room temperature – so if the mixture needs more churning, simply adjust the timer.
Method
- If using the Lakeland Digital Ice Cream Maker, make sure that you put the bowl into your freezer at least 12 hours in advance.
- Make the peppermint bark by melting the dark chocolate and white chocolate in separate heatproof bowls, placed over saucepans of gently simmering water. Pour onto separate baking sheets or chopping boards lined with non-stick baking paper. Level out with a knife, sprinkle with the chopped candy canes and refrigerate for about 30 minutes to set.
- To make the peppermint ice cream, mix together the double cream, milk, peppermint extract and caster sugar in a jug, allowing a few minutes for the sugar to dissolve. Add 5-6 drops of green food colouring and stir well. Keep chilled until you are ready to make the ice cream.
- Set up your ice cream maker according to the manufacturer’s instructions. Turn on the power and set the timer for 15 minutes. While the machine is switched on with the paddle turning, pour the mixture into the bowl. At this point, finely chop the peppermint bark, setting some aside for decoration.
- When the churning is complete, remove the ice cream from the bowl with a plastic spatula and put it into a freezer-safe container, mixing in the chopped peppermint bark. Transfer to the freezer to firm up. Serve the ice cream, sprinkled with the reserved peppermint bark.