Homemade No-Churn Peppermint Bark Ice Cream

No-Churn Peppermint Bark Ice Cream is a simple, festive treat that captures the classic combination of mint, white chocolate and dark chocolate—no ice cream maker required. Creamy, rich and ready to freeze after just 10 minutes of prep, this homemade ice cream is perfect year‑round.

This recipe is for anyone who loves ice cream any time of year. Whether you prefer fruity, chocolatey, nutty or cookie‑filled flavors, no‑churn ice cream is a fast, foolproof way to make a luscious frozen dessert at home. The base is simply whipped heavy cream folded into sweetened condensed milk, then flavored and studded with peppermint bark and chunks of dark chocolate for a satisfying crunch.

At the holidays peppermint bark is a classic snack—layers of white and dark chocolate sprinkled with crushed peppermint. Turning that flavor into ice cream makes a cool, refreshing treat that’s just as delicious on a warm afternoon as it is after a holiday dinner. Because this is a no‑churn recipe, you can enjoy peppermint bark ice cream any time you like.

Table of contents

• Ingredients you’ll need
• Tools you’ll need
• Step-by-step instructions
• Tips and tricks
• More dessert ideas

Ingredients you’ll need

• 1 (14-ounce) can sweetened condensed milk
• 2 teaspoons vanilla extract
• 1/2 teaspoon peppermint extract (optional, for extra mint flavor)
• 1/4 teaspoon sea salt
• 2 cups cold heavy cream
• 1 cup chopped peppermint bark — roughly 12 unwrapped squares
• 1/2 cup dark chocolate chunks (or chocolate chips)

Tools you’ll need

• Stand mixer, electric hand mixer, or a sturdy whisk to whip the cream
• Large mixing bowl and a medium bowl for combining ingredients
• Rubber spatula for folding
• 2‑quart (or larger) metal or glass container to freeze the ice cream

Step-by-step instructions

1. In a medium bowl, whisk together the sweetened condensed milk, vanilla extract, peppermint extract (if using) and sea salt. Set aside.
2. Pour the cold heavy cream into a large mixing bowl. Use a stand mixer or electric hand mixer on medium‑high speed to whip the cream until firm peaks form, about 3–4 minutes.
3. Gently fold the condensed milk mixture into the whipped cream with a rubber spatula, taking care not to deflate the whipped cream.
4. Fold in the chopped peppermint bark and dark chocolate chunks until evenly distributed.
5. Transfer the mixture to a 2‑quart (or larger) container. Smooth the top, cover tightly, and place in the freezer.
6. Freeze for at least 5 hours, or overnight, until firm.

Tips and tricks

• If you prefer a subtler mint flavor, omit the peppermint extract—the chopped peppermint bark alone adds mint and crunch.
• Freezing the ice cream in a metal container helps it chill faster. Place the container toward the back of the freezer (not in the door) for the coldest spot and quickest set.
• For a fully peppermint‑forward batch, skip the chocolate chunks and increase the chopped peppermint bark by an extra 1/2 cup.
• This recipe yields roughly 1/2 gallon of ice cream (about 4 pints or 12 scoops).
• Store the ice cream in an airtight container to prevent freezer burn. Properly sealed, it will keep well in the freezer for up to 6 months.
• This version is gluten free when using gluten‑free peppermint bark—always check ingredient labels if you need to avoid gluten.
• Serving ideas: try a scoop over a warm brownie, place a scoop in hot chocolate for an indulgent twist, or layer it between cookies for a simple ice cream sandwich.

More dessert ideas

If you enjoy making no‑churn ice cream, you might also like these dessert ideas: sea salt chocolate chunk cookies, homemade cherry pie, mini ice cream cakes, double chocolate brownies with peanut butter chips, Nutella chocolate chip cookies, or rich chocolate cookies. These treats pair beautifully with a scoop of peppermint bark ice cream.

Recipe at a glance

• Yield: about 12 scoops
• Prep time: 10 minutes
• Freezing time: at least 5 hours
• Total time: about 5 hours 10 minutes

Nutrition (per serving)

• Calories: 356 kcal
• Carbohydrates: 29 g
• Protein: 5 g
• Fat: 24 g (Saturated fat: 16 g)
• Cholesterol: 66 mg
• Sodium: 119 mg
• Sugar: 27 g