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Chocolate peppermint ice cream, sprinkled with crushed candy canes.

Chocolate Peppermint Ice Cream (no churn recipe)

Heather Smoke
This easy, no churn recipe for chocolate peppermint ice cream is creamy and smooth, with cool crunchy peppermint bits and rich dark chocolate chunks.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet.

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Prep Time 10 mins
Freeze Time 6 hrs
Total Time 6 hrs 10 mins
Course Dessert
Cuisine American
Servings 12 servings (1 1/2 quarts)


  • Electric Mixer


  • 14 oz (1 can) sweetened condensed milk
  • ½ cup unsweetened, Dutch-processed cocoa powder, sifted
  • 1 tbsp vodka (optional)
  • 2 tsp vanilla extract
  • ½ tsp peppermint extract
  • 2 cups heavy whipping cream, cold
  • ½ cup roughly chopped peppermints or candy canes
  • ½ cup roughly chopped semi-sweet or dark chocolate


  • In a large bowl, whisk together the sweetened condensed milk, cocoa powder, vodka, vanilla and peppermint extract. The mixture will be thick.
  • In a separate bowl, use an electric mixer (stand or hand-held) to whip the cream until soft peaks form.
  • Whisk 1/3 of the whipped cream into the sweetened condensed milk mixture to loosen it up.
    Fold another 1/3 of the whipped cream in until mostly combined.
    Add the last 1/3 of the whipped cream, as well as the chopped candy canes and chocolate. Fold everything together, leaving a few streaks of white.
  • Transfer the ice cream to lidded ice cream containers, and freeze until firm, about 6 hours.


Yields 1 1/2 quarts.
Keyword Chocolate, Christmas, Ice Cream, No Churn Ice Cream, Peppermint
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