Peppermint Ice Cream with Chocolate Magic Shell

Prep time: 15 minutes

Cook time: N/A

Yields: Around one pint, or 20oz

Author: Ireland Lindsay

Ingredients:

For the Ice cream:

• 2 cups (480 mL) heavy whipping cream

• 1 (14 oz) can sweetened condensed milk

• 1/2 teaspoon peppermint extract, see note*

• 1/2 cup crushed peppermint candies

• Red food coloring, optional

For the Magic Shell:

• 1 cup (70g) chocolate chips

• 1 tablespoon coconut oil

*Start out with 1/2 teaspoon of peppermint extract and increase the amount to your liking as you go, every extract can have different strength.

FOR THE ICE CREAM:

INTO the bowl of a stand mixer, whip the heavy whipping cream on medium speed till you reach stiff peaks. Fold in sweetened condensed milk, and peppermint extract*.

*I ended up using 1 teaspoon peppermint extract to get it to the strength I wanted, as previously mentioned every extract can have a different strength according to your taste, so just taste as you go.

ONCE you have your ice cream base, separate about half the mixture into a separate bowl and add in red food coloring. Mix till light pink in color, try not to over mix, feel free to add back on to stand mixer if your intuition is saying the mixture is too loose.

TO assemble, transfer into a standard loaf pan marbling the 2 colors alongside the crushed peppermint candies.

NOW, for the hard part, let freeze completely. Starting at 8 hours or overnight for best results.

FOR THE MAGIC SHELL:

MELT together the chocolate chips, and coconut oil on 30 second intervals until completely melted.

TO ASSEMBLE:

ONCE your ice cream is completely set, serve on your choice of cone or cup. Melt your magic shell (if cooled) and pour overtop of ice cream, allow to set for 1 minute before cracking into the chocolate, peppermint goodness.

GIVE yourself a pat on the back, because you just made ice cream from scratch, and might I say, did amazingly.

Recipe by @IreBakes