No-Churn Peppermint Bark Ice Cream
Makes 6 cups
  • 1¼ cups (396 grams) sweetened condensed milk
  • 1 teaspoon (6 grams) vanilla bean paste or 1 teaspoon (4 grams) vanilla extract
  • ½ teaspoon (2 grams) peppermint extract
  • 2½ cups (600 grams) heavy whipping cream
  • 1 cup (about 150 grams) chopped Peppermint Bark
  1. In a large bowl, stir together condensed milk, vanilla, and peppermint extract.
  2. In another large bowl, whisk cream until stiff peaks form. Fold whipped cream into condensed milk mixture. Gently fold in chopped Peppermint Bark. Pour mixture into a loaf pan, and freeze for at least 6 hours or overnight.
Recipe by Bake from Scratch at