No Churn Peppermint Chocolate Chunk Ice Cream Recipes
21 EASY NO-CHURN ICE CREAMS (+ RECIPE COLLECTION)
Get your fix of frozen goodness with these delicious DIY no-churn ice cream recipes. From vanilla to peanut butter to chocolate chip, these frozen treats are just too good.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 21
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a no-churn recipe in 30 minutes or less!
Nutrition Facts :
PEPPERMINT NO-CHURN ICE CREAM
No ice cream maker is required for this peppermint-packed frozen treat. The refreshing mint flavor comes from two very common candies, while mini marshmallows add an extra something special.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 12 to 14 servings
Number Of Ingredients 6
Steps:
- Put a 9-by-5-by-3-inch metal loaf pan in the freezer to chill. Put the chocolate-peppermint candies and 3/4 cup of the heavy cream in a medium saucepan over medium heat and cook, stirring frequently, until the candies are melted, about 5 minutes. Cool completely.
- Meanwhile, whip the remaining 2 cups heavy cream in a large bowl with an electric mixer on medium high until firm peaks form, about 2 minutes. Pour the condensed milk into a medium bowl and fold in 1 cup of the whipped cream with a rubber spatula until combined, then fold the lightened mixture back into the whipped cream until well blended. Gently fold in the marshmallows.
- Remove 2 tablespoons of the chocolate-peppermint candy sauce and set aside. Pour a third of the ice cream mixture into the chilled pan, then top with half of the remaining chocolate-peppermint candy sauce, add a third more of the ice cream mixture, then the remaining chocolate-peppermint candy sauce. Cover with the remaining ice cream mixture and sprinkle the crushed peppermint puffs on top. Drizzle the top with the reserved chocolate-peppermint candy sauce. Loosely cover with plastic wrap and freeze until solid and scoopable, about 3 hours and up to overnight. Serve in a cup with a candy cane if using.
NO-CHURN PEPPERMINT-CHOCOLATE CHUNK ICE CREAM
No ice cream maker needed for this refreshing treat that's loaded with chunks of delicious dark chocolate, peppermint candies and chocolate sauce.
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 12 to 14 servings
Number Of Ingredients 6
Steps:
- Put a 9-by-5-by-3-inch metal loaf pan in the freezer to chill.
- Put 3/4 cup of the cream and 1/2 cup of the peppermint puff candies in a medium saucepan over medium heat and cook, stirring frequently, until the candies are melted, about 3 minutes. Remove from the heat and stir in 1 cup of the chocolate chunks until melted. Cool completely.
- Meanwhile, whip the remaining 2 cups cream in a large bowl with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. With the mixer running, slowly pour in the condensed milk and peppermint extract and whip until combined.
- Pour half of the condensed milk mixture into the chilled loaf pan, then top with half of the chocolate sauce and half of the remaining chocolate chunks and peppermint candy. Cover with the remaining condensed milk mixture and top with the remaining chocolate chunks and peppermint candy. Drizzle with the remaining chocolate sauce. Loosely cover with plastic wrap and freeze until solid and scoopable, about 3 hours and up to overnight. Serve in a cup with a candy cane if desired.
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- Gently fold in the sweetened condensed milk, mint extract, and candy canes with a rubber spatula.
- Add a drop or two of food coloring, if desired. Scoop the mixture into a 2 quart dish and freeze overnight.
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- In a large bowl, whisk together the sweetened condensed milk, vanilla extract, peppermint extract, green food colouring, and salt and set aside. In a separate bowl, whip the cream to stiff peaks.
- Using a whisk, fold about half a cup of the whipped cream into the condensed milk mixture just to lighten it up a bit. Switch to a spatula and fold in the remaining whipped cream in two additions just until combined. Fold in the most of the chocolate reserving some for sprinkling on top.
- Retrieve the chilled loaf pan from the freezer and pour in the ice cream base. Scatter the remaining chocolate on top and cover the pan with plastic wrap. Place the ice cream into the freezer for at least six hours to firm up before serving.
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4.8/5 (24)Total Time 10 minsServings 12Calories 317 per serving
- Pour the sweetened condensed milk mixture, and the chopped chocolate over the whipped cream, and fold everything gently together till combined.
NO-CHURN CHOCOLATE CHUNK ICE CREAM - A FAMILY FEAST®
From afamilyfeast.com
Cuisine AmericanTotal Time 5 minsCategory Dessert
- In a large bowl, use a mixer (with a whisk attachment if you have it) to whip the heavy cream until stiff peaks form.
- Add the vanilla extract to the bowl with the whipped cream, then with the mixer on low speed, drizzle in the sweetened condensed milk. Once combined, fold in the chocolate chunks and gently stir until evenly mixed throughout the ice cream base.
- Pour into a freezer-safe container. Cover and freeze for at least 6 hours or until the ice cream sets up.
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3.2/5 (195)Total Time 5 hrsServings 8Calories 520 per serving
- Infuse the Cream: In a medium saucepan, bring the cream to a simmer over medium heat. Turn off the heat, add the mint and cover the saucepan. Let the mixture steep for 20 minutes.
- Using a fine-mesh strainer set over a medium heat-safe bowl, strain the mixture, reserving the cream and discarding the mint. (Make sure to press hard on the mint leaves to get all the cream out of them.)
- Transfer the cream to a shallow heat-safe dish (such as a 9-inch square baking pan) and chill in the refrigerator until it's cold, at least 1 hour and up to overnight.
- Make the Chocolate Chunks: While the cream chills, melt the chocolate and coconut oil together (either in a medium heat-safe bowl over a medium saucepan of simmering water or in 15-second bursts in the microwave). Stir the mixture until it's combined, then pour it onto a parchment-lined baking sheet and spread it into an even layer about ¼-inch thick. Transfer the baking sheet to the refrigerator to chill until the chocolate is firm, about 15 minutes.
NO CHURN PEPPERMINT CHIP ICE CREAM - A CEDAR SPOON
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- In a mixer, beat whipping cream until soft peaks begin to form. Gently fold the whipping cream into the first bowl. Next fold in the chocolate chips or candy of your choice.
NO-CHURN PEPPERMINT ICE CREAM - CANDY CANE ICE CREAM
From savoryexperiments.com
4.5/5 (11)Total Time 10 minsCategory DessertCalories 410 per serving
- In a metal bowl or the bowl of a stand mixer fitted with a whisk attachment, whisk heavy cream until stiff peaks form approximately 2 minutes.
- Fold 1 cup of whipping cream into sweetened condensed milk, then adding remaining whipped cream until fully blended.
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From whitneybond.com
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- Whisk together the sweetened condensed milk, vanilla extract, peppermint extract and sea salt in a large bowl, set aside.
- Whip the heavy cream with a stand mixer, or electric hand mixer, on medium-high speed until firm peaks form, about 3-4 minutes.
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- In a large bowl, whip the heavy whipping cream until stiff peaks form, about 3-4 minutes. Set aside.
- In a small bowl, mix together sweetened condensed milk, cocoa powder, vanilla, and 1 1/2 cups of chocolate chunks.
- Carefully add mixture to whipped cream. Delicately fold in the whipped cream into the chocolate mixture.
- Pour into a loaf pan. Sprinkle with remaining 1/2 cup of chocolate chunks. Cover with plastic wrap and freeze for 18-24 hours. 24 hours is ideal for hard-packed ice cream.
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- In the bowl of a stand mixer using the whisk attachment, whip the heavy cream until stiff peaks form.
- Add the peppermint extract and the food coloring to the bowl with the whipped cream, then with the mixer on low speed, drizzle in the sweetened condensed milk. Once combined, fold in the chocolate chips and gently stir until evenly mixed throughout the ice cream base.
- Pour into a freezer-safe container. Cover and freeze for at least 6 hours or until the ice cream sets up.
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- In a separate bowl, whisk together the condensed milk, peppermint extract, vanilla extract, and green food colouring. Gently fold in the whipped cream. Add more food colouring if needed. Fold in the chocolate chips.
- Pour the mixture into a 9x5-inch loaf pan, and cover tightly. Place in the freezer for at least 6 hours, or overnight before serving.
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- Microwave in 15 second intervals, stirring after each until completely melted and smooth. Set aside to cool.
- Add sweetened condensed milk and white chocolate chips to a medium bowl over a saucepan of simmering water and heat on medium-low, stirring constantly until chocolate is fully melted and mixture is combined and smooth.
- Remove from heat and set aside to cool completely at room temperature. You can also transfer it to the refrigerator or freezer for at least 15-20 minutes to speed up the cooling process. Make sure to stir the mixture at least every 5 minutes to loosen it up.
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