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peppermint ice cream surrounded by fake snow

Peppermint Chocolate Chunk Ice Cream

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  • Author: Elyse Villa
  • Yield: 1 Quart 1x


This peppermint ice cream is sweet, minty, and studded with tons of dark chocolate chunks. 


  • 1C whole milk
  • 3/4C granulated sugar
  • pinch of salt
  • 5 egg yolks
  • 2C heavy cream
  • 2t peppermint extract
  • 1/4C candy canes, smashed
  • 1/2C dark chocolate, chopped


  1. Combine the milk, sugar, and salt in a saucepan until heated through. 
  2. Add the egg yolks to a medium-sized bowl. Now, temper the egg yolks by adding some of the heated milk to the bowl, about 1/3 of the mixture, and whisk continuously. 
  3. Pour the milky yolks back into the saucepan and continue stirring until thickened, coating the back of the spoon. Run a finger down the spoon and if the trail holds, you’re ready! You’ve got custard bay-be!
  4. Add the heavy cream and custard to a large bowl and whisk to combine. Add the peppermint extract and smashed candy canes and continue whisking until the mixture turns pink from the candy canes.
  5. Saran wrap the bowl, pressing the plastic directly onto the cream. Refrigerate overnight.
  6. Pour the mixture into the ice cream machine and use as directed. Near the end of the mixing process, add the chopped chocolate. 
  7. Spoon the ice cream into a loaf pan or other large container, saran wrap it, and pop in the freezer for at least 4 hours, but I tend to let it set up overnight.