Peppermint bark reimagined in ice cream form! This ice cream stands apart with its white chocolate ice cream base, dark chocolate fudge ribbons, and crushed candy cane sprinkled throughout. This is a great recipe for anybody who celebrates Christmas in warmer climates but if you are anything like us, you can enjoy ice cream year round!
Ingredient Notes
- White chocolate – White chocolate is melted into the custard ice cream base. You can either use white chocolate chips or a chopped bar. Either works. It will be temping to drink the ice cream base 🙂
- Dairy – It is important to use the highest quality heavy cream and milk you can find. The flavor will really make a difference. Straus is my favorite!
- Eggs – This recipe calls for 5 egg yolks. Save the egg whites for some macarons or pavlova!
- Light corn syrup – The corn syrup in the fudge plays an important role in keeping the chocolate soft even while frozen and it prevents the sugar from crystalizing.
- Cocoa powder – I used dutch process from Guittard because I think it has the best flavor. You could also use regular cocoa powder if that is all you have. Dutch process will give you a less acidic flavor. You can read more about the difference between the two types of cocoa powder here.
- Chopped chocolate – In addition to the cocoa powder, there is also chopped chocolate in the chocolate ribbons. Try to find chocolate that is at least 80% cocoa or something as close to that as you can get. You want a high percentage of chocolate so it is not too sweet (ie avoid using milk chocolate)!
- Crushed candy cane – Must be crushed pretty finely, almost like a powder. You don’t want any pieces that would be too big to bite into. Toss the crushed candy cane with a little bit of cornstarch to prevent it from clumping up. I learned that tip from Salt & Straw here (this link also includes a recipe for homemade candy canes)!
Step by Step Instructions
- Prepare the ice cream base: Make the ice cream base the day before you plan on churning the ice cream. The base will rest in the fridge overnight to allow the white chocolate flavor to marry with the custard. This also ensures that the ice cream base goes into the ice cream maker at a cold temperature.
- Prep the fudge ribbons: You can make the fudge up to one week in advance. Store covered in the fridge.
- Churn: Follow the instructions on your ice cream maker to churn the ice cream base. The ribbons and candy canes are added after churning.
- Layer: After churning, layer scoops of ice cream with a drizzle of the chocolate sauce and a sprinkle of the candy canes. I do a layer of ice cream, then chocolate, then candy cane, repeat. There is nothing scientific about this- you just want it randomly dispersed so you get a bite of everything when you scoop it.
Special Equipment
I have the ice cream bowl attachment for a KitchenAid stand mixer. This has always worked for me and I love that I don’t need to buy a separate appliance. The only downside is that you need to plan ahead. The bowl needs to go in the freezer the night before you plan on churning. You could put the bowl in the freezer the same time you make the ice cream base for chilling.
This is the storage tub I use. I LOVE this thing! I like that it doesn’t take up a lot of space in the freezer and that it is insulated.
If you try this recipe, please leave a rating and tag me @anchoredbaking on Instagram! I hope you love this recipe 🙂
White Chocolate Peppermint Bark Ice Cream with Fudge Ribbons
Peppermint bark reimagined in ice cream form! This ice cream stands apart with its white chocolate ice cream base, dark chocolate fudge ribbons, and crushed candy cane sprinkled throughout.
Equipment
- Ice cream maker
Ingredients
Ice Cream Base
- 8 oz white chocolate
- 1 cup whole milk
- 1/2 cup granulated sugar
- pinch of salt
- 5 egg yolks, large
- 2 cups heavy cream
- 1/2 teaspoon peppermint extract (you can use 1/4 teaspoon if you don't want the peppermint flavor to be as strong)
Fudge Ribbons
- 1/2 cup heavy cream
- 2 Tablespoon unsalted butter
- 1/2 cup light corn syrup
- pinch of salt
- 1 Tablespoon cocoa powder (I used Guittard Dutch Processed)
- 1/2 cup Chocolate with 80% cocoa, chopped
To assemble
- 1/4 cup candy canes, crushed very finely (almost like powder!)
- 1 teaspoon cornstarch
Instructions
Prepare the ice cream base
- Put your white chocolate pieces in a large, heat safe bowl and set aside. Have a mesh strainer handy.
- Whisk together the milk, sugar, and salt in a saucepan over medium heat. Let the mixture warm up to the point that you see bubbles forming around the edges. Do not bring to a full boil.
- While the milk is warming, whisk together the egg yolks in a medium bowl. When the milk is ready, slowly pour one ladle of milk into the egg yolks. Make sure you whisk constantly. Add another ladle and then slowly pour the rest of the milk mixture into the bowl with the egg yolks. Transfer this combined mixture back to the saucepan over medium heat.
- Stir the mixture constantly over medium heat paying extra attention to scraping the bottom of the pot. The mixture will start to thicken. It is ready when it is thick enough to coat the back of a spatula and you can run a clean line through it.
- Pour the hot custard through a strainer and over the bowl with the white chocolate. The heat from the custard will melt the white chocolate. Stir the mixture until all the white chocolate is melted and the mixture is smooth. Then pour in the cream and stir until it is evenly combined. Place the bowl over an ice bath to help it cool. Transfer to a container, cover, and store in the refrigerator overnight. See notes.
Prepare the chocolate ribbons
- Whisk together the corn syrup, heavy cream, butter and salt in a saucepan over medium heat. Keep whisking until the butter is completely melted and the mixture starts to boil.
- Remove the saucepan from the heat and add the cocoa powder and chopped chocolate. The warm mixture will melt the chocolate. Keep whisking until the chocolate is fully melted and everything is smooth and evenly combined.
- Transfer the chocolate fudge sauce to an airtight container and keep it in the refrigerator until you are ready to use it. See notes for preparing in advance.
To assemble
- Churn the ice cream in your ice cream maker according to the manufacturer's instructions. As it is churning add 1/2 teaspoon of peppermint extract.
- While the ice cream is churning, prepare your add-ins. The fudge sauce may need to warmed slightly in the microwave in order for it to soften. You want it to be drizzling consistency. In a separate small bowl, combine the crushed candy cane with a spoonful of cornstarch to prevent sticking.
- When the ice cream is done churning, transfer spoonfuls of the ice cream into your storage tub and alternate drizzling the fudge sauce and sprinkles of candy cane on top. There is nothing scientific about this – you just want it randomly dispersed so you get a bite of everything when you scoop it. You might not use all the fudge sauce – save it for serving! Put your ice cream in the freezer to firm up overnight. Enjoy!!!
Notes
- You will add the peppermint extract while the ice cream is churning.
- You can make the fudge sauce up to one week in advance. Make sure it is stored in an airtight container in the fridge.Â
Leave a Reply