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Love ice cream? This Peppermint Ice Cream With White Chocolate is super easy to make and perfect for any time of year.
I love getting new goodies for my kitchen and when I got the Ninja Intelli-Sense Kitchen System with Auto Spiralizer, I was pretty excited. I used it right away to make these yummy Pesto Zucchini Noodles (such a great way to get the kids to eat their veggies).
I didn’t even think about using it to make desserts until I started browsing through the recipe book that came with the system. When I saw this recipe for Peppermint Ice Cream, I knew I had to give it a try. I’ve been in a peppermint kind of mood ever since I made these mouthwatering Peppermint Meringue Cookies. I’ve been trying to decide what to make next and this recipe was perfect.
I wanted to add my own little twist though. This recipe already looked pretty delish but it was missing one thing…chocolate. You can never go wrong with chocolate, right? I couldn’t wait to make peppermint ice cream with white chocolate!
Table of Contents
Peppermint Ice Cream
Unfortunately, I kind of started off with a big fail. When I went to make the recipe, I saw that I was supposed to have already combined the heavy cream and evaporate milk and let it freeze overnight. Oops! I guess my recipe would have to wait one more day. I made the cream mixture and put it in the freezer.
The next day I was finally ready to make some ice cream. I needed milk (the recipe calls for whole milk but I used 2%), peppermint extract, powdered sugar, peppermint candies…
…and of course, the white chocolate! Feel free to taste test a few just to make sure they’re okay!
I put all my ingredients except the chocolate into the Ninja Total Crushing Pitcher, along with the cubes that had been frozen overnight.
I don’t think a recipe can get much easier than this. After adding all my ingredients, I just hit the ice cream button and the Ninja did all the work! I love that it even has a countdown so that I know exactly how long to let it run. It even stops by itself.
After pouring the mixture into a loaf pan, I started to add the chips. The consistency of the ice cream wasn’t thick enough and the chips sunk to the bottom. Time for plan B. I froze the mixture until it began to harden (about three hours), then put it back into the pitcher with the white chocolate chips. I blended them together, poured it back into the loaf pan and froze overnight.
If you’re in a hurry, you could add the chips to the other ingredients when you blend them but I was worried that it would crush the chips too much. I wanted my ice cream to have chunks of chips.
After letting the mixture freeze overnight, I couldn’t wait to try it. I was not disappointed…it was SO good! If I wasn’t going on a trip that involved wearing a bathing suit, I could have probably eaten a lot more than one bowl that day! I topped it with peppermint sprinkles because I just happened to have some on hand. However, you can also sprinkle on some crushed peppermint for the same effect.
Despite my initial setbacks, this ice cream turned out awesome! It was smooth and cream and makes the perfect dessert no matter what time of year it is!
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White Chocolate Peppermint Ice Cream
- Combine heavy cream and evaporated milk
- Pour into ice cube trays and freeze 8 hours/overnight
- Place peppermint candies, powdered sugar, peppermint extract, milk and frozen cream cubes into the Total Crushing Pitcher
- Select "ice cream"
- Pour mixture into a loaf pan and freeze for approximately 1 1/2 hours
- Place mixture back into pitcher and add chocolate chips
- Blend for approximately 15 seconds
- Pour back into loaf pan and freeze for 3 more hours
This Peppermint Ice Cream was so yummy and I love how easy it was to make. I’ll definitely be whipping up another batch soon!
Do you like mint in your recipes? What’s your favorite minty dessert?
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