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Holidays Ice Cream - No Machine Festive Ice Cream made with just cream and condensed milk!!

Chocolate and Peppermint Ice Cream

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Hi Bold Bakers!

There is nothing more festive than the combination of chocolate and peppermint so I think you’ll really enjoy my Chocolate and Peppermint Ice Cream!

You can’t have the holidays without chocolate! Whether you love classic combinations like chocolate and cherry, chocolate and hazelnut, or you prefer just plain chocolate, it is a must when celebrating Christmas.

Some Bold Bakers get their chocolate and peppermint fill from my Homemade Starbucks Peppermint Mochas, Me, I like to make this super simple Chocolate and Peppermint Ice Cream. My homemade no machine ice cream starts just like my other Holiday Ice Cream flavors, with my 2 ingredient ice cream base. I love to use this Vanilla Ice Cream base as a way to use up that extra chocolate I always have around the house during the holidays. This rich Chocolate Ice Cream is made by adding good quality melted chocolate to Vanilla Ice Cream.  Then you add peppermint. I used crushed peppermint candy. This is also a great way to use up those extra candy canes.

Holidays Ice Cream - No Machine Festive Ice Cream made with just cream and condensed milk!!

Rich and creamy chocolate ice cream studded with red and white peppermint dust, what could possibly be more festive? You will love making this Chocolate Peppermint Ice Cream just as much as eating it!

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Have you seen my Holiday Baking Headquarters page? There you’ll find every recipe you could possibly need for the Holidays, from Easy Sugar Cookies to my Best-Ever Pecan Pie. Plus, get more Holiday Ice Cream flavors including Gingerbread Men and Cookies for Santa Ice Cream.

4.67 from 3 votes
Holidays Ice Cream - No Machine Festive Ice Cream made with just cream and condensed milk!!
Chocolate and Peppermint Ice Cream
Prep Time
10 mins
Total Time
10 mins
Course: Christmas Ice Cream
Servings: 8
Author: Gemma Stafford
  • 1 14 ounce (1 Can/ 400ml) sweetened condensed milk, cold
  • 2 cups (16oz/450 ml) heavy dairy cream, cold
  • 1 teaspoons vanilla extract (optional)
  • 3/4 cup (4 1/2oz/120g) chocolate, melted and cooled
  • 3/4 cup (3oz/90g) crushed peppermint candy
  1. Beat cold heavy dairy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
  2. Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).
  3. Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.
  4. Now you have your ice cream base add the melted cooled chocolate. Do this as quickly as you can, stirring constantly to keep the chocolate from seizing up and separating from the ice cream base. Once the chocolate has been mixed through, fold in the crushed peppermint candy.
  5. Freeze at least 4 hours or overnight before scooping and serving.



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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Lara on May 26, 2018 at 6:21 am

    Hi Jemma
    I have nondairy whipping cream will it work with the recipe

    • Gemma Stafford on May 26, 2018 at 9:16 am

      Hi Lara,
      I do not think so. When you add the condensed milk to this the mix will deflate, I am sorry,
      Gemma 🙂

  2. raginVocals on May 15, 2018 at 2:31 pm

    My husband I made chocolate ice cream tonight. He was so excited when he saw me making my sweetened condensed milk earlier today. I was afraid that my scm was too thin but we just went for it because he was so excited.

    • Gemma Stafford on May 16, 2018 at 3:39 am

      Delighted you liked it. Thanks so much for trying it out.


  3. Lori on March 27, 2018 at 5:17 pm

    Made this tonight, am very excited to eat it frozen tomorrow night (I did try a teaspoon or two or three… before putting it in the freezer… so good!). Put the bowl, whisk, and sweet condensed milk in the refrigerator with the cream for an hour so everything was cold. Came together well, I didn’t get the chocolate thoroughly combined as I was in a hurry BUT that’s not a big deal as that means some bites will have a little more chocolate in it than other bites. Thanks for another great recipe!

    • Gemma Stafford on March 28, 2018 at 1:42 pm

      Hi Lori,
      Thank you for this very kind review of this recipe, and for the lovely description too. I could almost taste it! good for you, the cook has to have a little taste, that is important too 😉
      Gemma 🙂

      • LAM on March 29, 2018 at 4:53 pm

        This is the first homemade ice cream my husband has liked. In fact, he’s so enthused about it he is sitting there thinking of different flavor combinations to try… Success!

        • Gemma Stafford on March 30, 2018 at 2:43 am

          Haha! I can just see him, plotting!
          They say the way to a mans heart is through his tummy, sounds like you found it!
          Gemma lol 🙂

  4. Jazlene on December 31, 2017 at 10:13 pm

    Thank you so much I will be sure to do that

  5. Jazlene on December 31, 2017 at 10:12 pm

    Oh thank you so much Gemma I will be sure to do that

  6. Jazlene on December 27, 2017 at 6:57 am

    Hi Gemma Stanford I was wondering if you can make a lemon lime frozen yogurt or a lemon lime milkshake it would be awesome if you could do it and by the way your channel is amazing it inspires me to be a chef or baker.

    Jazlene lopolito

    • Gemma Stafford on December 28, 2017 at 3:14 am

      Hi Jazlene,
      Good to have you with us.
      Here is the thing, the flavor of lemon and lime is all in the zest! This is an oil, more or less. It is easy to add this to a froyo, but you will need something to bulk it out, as lemon and lime juice will freeze like ice, and form crystals. If you have a churn this will help, if not you would need to keep on mixing this through the freezing process.
      Adding another frozen fruit, such as strawberry will bulk it out and add flavor, experiment with this,
      Gemma 🙂

  7. Allison Wilson on December 17, 2017 at 2:39 pm

    Gemma, I love all of your recipes. I bought the pint ice cream containers you suggest. The containers arrived today, so I tried this recipe for chocolate peppermint ice cream. Being my first time, I knew I’d make mistakes. It all went fairly well, however, in my stand mixer I could not get my heavy cream to get as thick as it looks in your video. I mixed it on high for several minutes. I went ahead and put in the cold condensed milk and vanilla. Once the chocolate was cooled, poured the dairy mixture into a bowl and stirred in the chocolate and peppermints just as you show. I’m hoping it will turn out even though it was not as thick. Any tips for what I may have done wrong?
    Thank you for your videos!!!

    • Gemma Stafford on December 19, 2017 at 4:10 am

      Hi Alison,
      The cream which I use for all of my recipes is fresh dairy cream from cow’s milk. This cream must be kept cold, it will spoil at room temperature. The cream which will whip up well will have a fat content of 35% – 49.4%. This is what is known as double/heavy cream. This is the only cream which will work in my ice cream recipes, and is the one which works best in my cheesecakes. I think this may have been the problem for you, fresh cream will whip up really quickly at 35% fat, yours may have been lower, or a manufactured cream, which is not the right thing for this recipe.
      I am keeping my fingers and toes crossed that that this will work out well for you,
      Gemma 🙂

      • Allison Wilson on December 19, 2017 at 6:23 pm

        Gemma, thank you so much for your reply!! I am happy to report my ice cream froze nicely. My husband and I shared a pint of this magnificent chocolate peppermint ice cream recipe and we were delighted!! It turned out great! Thank you so much! I love your YouTube channel and website so much — you have truly opened up a new world of baking for me 🙂

        • Gemma Stafford on December 19, 2017 at 9:40 pm

          Really glad you like my recipes, Allison.

          Happy Holidays 🙂

  8. Helena on December 1, 2017 at 2:24 pm

    Thank you gemma, because i always eat the same ice cream and i want to try a new flavour! thanks again gemma you are really helpful to my family and me!

  9. Helena on November 30, 2017 at 1:59 pm

    Hi gemma me again, i was wondering if u can make orange flavored ice cream; i know it sounds weird but i would want to try a recipe. : )

    • Gemma Stafford on November 30, 2017 at 7:27 pm

      Hi Helena,

      You would need to get an orange juice concentrate. Then add a little of that to the ice cream. Be careful not to add too much as I can make the ice cream icy.


  10. Helena on November 29, 2017 at 7:01 pm

    gemma! this looks super good and i cant wait to try it! love your vids and keep growing your channel!

    P.S. i love your dog waffles!

    • Gemma Stafford on November 29, 2017 at 8:17 pm

      Aw thank you so much Helena, I really am delighted you like my recipes.

      I too am a big fan of Waffles 🙂

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