Chocolate Peppermint Bark on a Red Plate | Traveland RV

Peppermint bark is such a classic treat during the holidays.

We’ve decided to mix it up a bit and put a spin on this delicious classic with our Peppermint Bark Ice Cream!

Peppermint Bark Ingredients

2 cups (350g) dark or semi-sweet chocolate
3 cups (525g) white chocolate
1 tsp peppermint extract
3-5 peppermint candy canes, crushed

Peppermint Bark Directions

1. Line a 9×13″ baking sheet with wax paper.
2. Crush candy canes in a ziplock bag until there is an even mix of small and medium-sized pieces.
3. Begin to heat about 1″ of water on the stove in a medium pot. Once the water reaches a simmer, place a heatproof bowl on top of the pot, creating a double boiler.
4. Add dark or semi-sweet chocolate to the bowl and stir until it is fully melted and smooth. Make sure to stir often and scrape the sides so that the chocolate doesn’t burn!
5. Once the chocolate is nicely melted, remove it from the heat and pour onto the lined baking sheet. Spread the chocolate into an even layer with a spatula.
6. Put the baking sheet into the freezer for about 5 minutes to set.
7. While the first layer is setting, begin to heat the white chocolate over the double boiler the same as the dark chocolate.
8. Once the white chocolate is almost completely melted, add the peppermint extract and mix very well to combine fully.
9. Pour the melted white chocolate on top of the frozen dark chocolate and smooth with a spatula until it completely covers the first layer.
10. Quickly sprinkle the crushed candy cane pieces over the entire bark before the chocolate sets into place.
11. Place the bark into the freezer for at least 1 hour, or overnight.
12. Once the bark is fully frozen, remove from the freezer and break into pieces.

*If you don’t have time to make your own peppermint bark, store-bought is totally fine and will give your ice cream the same taste and effect!

Ice Cream Ingredients

3 cups heavy cream
1 can (14 oz) sweetened condensed milk
1 tsp vanilla
1 cup peppermint bark, broken into small pieces
1 peppermint candy cane, crushed
1/2 cup chocolate chips

Ice Cream Directions

1. Beat cream with an electric mixer until stiff peaks form. This usually takes about 3 minutes.
2. Gently stir in condensed milk and vanilla until combined.
3. Fold in peppermint bark pieces, crushed candy cane pieces, and chocolate chips. Make sure to put some of the mix-ins to the side so you can sprinkle them on top as a garnish!
4. Pour ice cream batter into a standard size loaf pan and smooth the top with a spatula.
5. Sprinkle on the leftover bark, candy cane pieces, and chocolate chips.
6. Freeze ice cream for at least 6 hours before serving.

Be sure to try this festive recipe out at your next dinner or holiday party, it’s sure to be a hit!
If you have any peppermint bark left over, package it up and give it as gifts to your loved ones!