White Chocolate Peppermint Ice Cream

White Chocolate Peppermint Ice Cream in a waffle cone, in an ice cream sandwich, chocolate wafer cookies stacked behind with two waffle cones in background




  1. Prepare White Chocolate: In a saucepan, bring ¾ cup heavy cream and 3 tablespoons nonfat milk powder to a simmer. In a separate bowl, place chopped white chocolate. Pour hot cream mixture over white chocolate and stir until melted and smooth. Set aside
  2. Prepare Ice Cream Base: In another small pot, simmer remaining ¾ cup heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk egg yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks to temper the eggs, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170º degrees F on an instant-read thermometer). Once ice cream base has come to temperature, remove from heat and stir in white chocolate mixture and peppermint extract. Strain ice cream base through a fine-mesh sieve into a clean bowl. Cover with plastic wrap and chill at least 4 hours or overnight
  3. Churn Ice Cream: Churn in an ice cream machine according to manufacturer’s instructions. About 2 minutes before ice cream has finished churning, slowly pour in crushed peppermint candies. Serve directly from the machine for soft serve, or store in freezer until needed


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