Peppermint Mocha Ice Cream Recipe

Do you love peppermint mocha ice cream? For me, nothing is better during the holidays than all the various pumpkin spice and peppermint flavored foods. While I love my pumpkin, my first love will always be peppermints or anything that tastes like mint. My favorite year after year has to be peppermint mocha, starting with my preferred Starbucks latte during the holiday season.

Lately, more companies have made desserts with this traditional holiday flavor, ranging from cakes to oh-so-delicious ice cream. Our local Graeter’s has the best mocha peppermint ice cream I have tried, with large peppermint pieces throughout. The only problem is that this ice cream is costly, especially for a tiny pint.

While some things are worth the cost, it is sometimes a bit challenging to justify paying $8 for a pint of ice cream, especially with the cost of groceries now. When I can’t walk out of the grocery store for under $100 and buy just about anything, I have to cut costs somewhere, which means some of my favorite holiday treats are on the chopping block. Luckily, making some of these same treats at home at only a fraction of the cost is manageable. Best of all, homemade ice cream recipes usually include fewer ingredients, allowing you to forgo unhealthy preservatives and even get the sweetness to your preferred level.

Of course, the hard part is finding the perfect peppermint ice cream recipe. Even though I love getting out my ice cream maker, sometimes it is a bit more of a mess than I want to deal with, especially during the holiday season. This doesn’t even include ensuring room in my freezer to pre-freeze the bowl. This also means that once I get the base together, I work quickly to get everything in the ice cream maker, hoping it turns out right the first time. This is one of the reasons that I sometimes prefer just making no-churn ice cream. While the texture is a bit different, I found it isn’t enough to make a huge difference, making it a great quick recipe when you don’t have a lot of time (especially before company).

Luckily, I found the perfect no-churn peppermint mocha ice cream recipe. This recipe uses fantastic ingredients you likely already have in your pantry and is very easy to prepare without much prep. The trick is just ensuring you have a high-quality peppermint extract (I sometimes use peppermint vodka) and quality peppermint to make this recipe stand out. The only bad part of this recipe is that once you have made it, you will likely want to keep it in your fridge throughout the holiday season. You can find our favorite peppermint mocha ice cream recipe below.

Peppermint Mocha Ice Cream Recipe

Print Recipe

Easy to make, creamy no churn peppermint mocha ice cream recipe

• Author: Susan Bewley
• Prep Time: 15 Minutes
• Cook Time: 4 Hour Freeze Time
• Total Time: 4 Hours 15 Minutes
• Yield: 6 - 8 Servings

Ingredients

Units USM Scale 1x2x3x

• 2 cups heavy whipping cream
• 14 oz. can sweetened condensed milk
• 1/2 teaspoon peppermint extract
• 1/4 cup good, strong brewed coffee, cooled
• 1/4 cup unsweetened cocoa powder
• 1/4 cup crushed peppermint candy or candy canes
• 1/4 cup mini semi-sweet chocolate chips

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Instructions

1. Add the heavy cream and peppermint extract to a large mixing bowl and beat on high speed with an electric mixer for about two minutes, or until stiff peaks form when the beater is lifted.
2. Add the cocoa powder and cooled coffee to the whipped cream and beat for a few additional seconds until well combined.
3. Add the sweetened condensed milk and gently fold it into the whipped cream mixture with a rubber spatula until fully incorporated.
4. Add the crushed peppermint candy and mini chocolate chips to the mixing bowl and mix gently to combine.
5. Pour the ice cream into a freezer-safe 8×8 inch baking pan/dish or an 8×4 loaf pan. Smooth out the top of the ice cream with a rubber spatula.
6. Place the ice cream in the freezer for a minimm of four hours for soft ice cream, or overnight for hard, scoopable ice cream.
7. If desired, top with extra peppermint candy and chocolate chips and serve in a bowl or waffle cone.

 

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About Susan Bewley

Susan Bewley is a professional writer who has been writing content online & in print format for over 10 years. As well, she is an alumni of the University of Louisville with a Masters Degree in Special Education. When not working as an online business consultant or ghost writing, she can be found writing on Budget Earth, on her own novel, or working with various entities in the pet industry.