Blue Bell’s Peppermint Bark Ice Cream Recipe

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For those unfamiliar, Blue Bell’s Peppermint Bark Ice Cream is not just any holiday dessert. It’s a minty sensation blended with generous chunks of dark chocolate and pieces of peppermint bark that combine to create an unforgettable taste of winter joy. It’s the kind of dessert that transforms a simple family gathering into a festive celebration and a quiet evening at home into a special occasion.

But what if I told you that you don’t have to wait for the holiday season to indulge in this delectable delight? That’s right! With some creativity and key ingredients, you can recreate the magic of Blue Bell’s Peppermint Bark Ice Cream right in your kitchen.

How to make Blue Bell’s Peppermint Bark Ice Cream

Blue Bell’s Peppermint Bark Ice Cream is a limited-edition flavor that is typically released during the holiday season. It features a smooth, vanilla ice cream base swirled with peppermint-flavored ice cream. The ice cream is then packed with crunchy bits of peppermint bark, which is made from chocolate and peppermint candy pieces. Creamy vanilla, refreshing peppermint, and chocolatey bark create a festive and indulgent flavor profile.

Ingredients:

For the Peppermint Ice Cream:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon peppermint extract (adjust to taste)
• Green or red food coloring (optional)

For the Peppermint Bark:

• 1 cup dark chocolate chips
• 1/2 teaspoon coconut oil (optional, helps with melting)
• 1/2 cup crushed peppermint candies or candy canes
• 1/2 cup white chocolate chips
• Additional 1/2 cup crushed peppermint candies or candy canes

Instructions:

Prepare the Peppermint Bark:

1. Melt the dark chocolate chips with coconut oil (if using) in a microwave-safe bowl in 30-second intervals, stirring until smooth.
2. Spread the melted dark chocolate on a parchment paper-lined baking tray, spreading thin. Sprinkle with 1/4 cup crushed peppermint candies. Allow to set in the refrigerator for about 15 minutes.
3. Melt the white chocolate in a separate bowl, following the same method as the dark chocolate. Spread the white chocolate over the hardened dark chocolate layer. Sprinkle the remaining 1/4 cup crushed peppermint candies over the top. Refrigerate until solid, then break into small bark pieces. Set aside.

Make the Peppermint Ice Cream Base:

1. In a large bowl, whisk together heavy cream, milk, sugar, and salt until the sugar is completely dissolved.
2. Stir in the peppermint extract and, if desired, add a few drops of food coloring to achieve the iconic holiday color.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Assembling the Ice Cream:

1. In the last few minutes of churning, gradually add your homemade peppermint bark pieces and additional crushed peppermint candies into the ice cream maker, allowing them to mix thoroughly with the ice cream.
2. Once fully mixed, transfer the ice cream to a freezer-safe container, layering in more peppermint bark pieces and crushed candies as desired.
3. Freeze for at least 4 hours or until firm.

Tips for Success:

• Peppermint Intensity: Adjust the amount of peppermint extract based on your taste preference. Start with a small amount and add more as needed.
• Serving Suggestion: Serve with a sprinkle of crushed peppermint candies on top for an extra festive touch.
• Homemade vs. Store-Bought Bark: While making your own peppermint bark adds a personal touch, store-bought peppermint bark can be a convenient and time-saving alternative.
• Freezing Time: The consistency of the ice cream will depend on your freezer setting. It may need more or less time to reach the perfect scoopable texture.

What to serve with

Blue Bell’s Peppermint Bark Ice Cream is a festive treat in itself, but pairing it with the right accompaniments can elevate your dessert to an entirely new level of deliciousness.

Desserts

• Chocolate Lava Cake: The warm, gooey center of a chocolate lava cake combined with the cool, minty freshness of peppermint ice cream makes for an irresistible contrast in temperatures and flavors.
• Holiday Cookies: Serve an assortment of holiday cookies, such as gingerbread men, sugar cookies, and snickerdoodles, alongside your ice cream. This not only adds a variety of flavors but also brings a playful, festive touch to your dessert tray.
• Brownies: A classic pairing—rich, fudgy brownies served with a scoop of peppermint bark ice cream ensure a crowd-pleasing dessert. The chewy texture of brownies complements the crunchy peppermint pieces in the ice cream.

Drinks

• Hot Chocolate: Serve a cup of rich, decadent hot chocolate with a scoop of peppermint bark ice cream gently floated on top. The hot chocolate melts the ice cream, creating a creamy, dreamy beverage that’s perfect for chilly evenings.
• Coffee or Espresso: Offer a strong coffee or a shot of espresso to accompany the peppermint ice cream. The bold flavors of coffee contrast delightfully with the sweet and minty notes of the ice cream.
• Peppermint Mocha: Combine the previous two ideas for a festive peppermint mocha. This drink pairs especially well with the ice cream, echoing its minty notes and adding a layer of warmth.

Ingredients Substitutes

If you aim to recreate a homemade version of Blue Bell’s Peppermint Bark Ice Cream or need to substitute some ingredients due to dietary restrictions or preferences, here’s a comprehensive guide for alternative ingredients.

Base Ice Cream Ingredients:

• Heavy Cream: For a lower-fat alternative, you can use half-and-half or whole milk, though the ice cream may not be as creamy. For a non-dairy alternative, use full-fat canned coconut milk, almond milk, or cashew milk. Keep in mind that non-dairy milk will change the flavor and texture of the ice cream.
• Whole Milk: Similarly, this can be substituted with a lower-fat milk, or for dairy-free, use the non-dairy milk mentioned above. A mix of non-dairy milk and a little bit of non-dairy creamer can help mimic the creaminess of whole milk.
• Granulated Sugar: If you’re avoiding refined sugar, coconut sugar or agave nectar can be used. These sweeteners may alter the final taste and color of your ice cream.
• Egg Yolks: These are typically used to create a custard base and can be omitted for an egg-free or a Philadelphia-style ice cream. For a vegan substitute, options like silken tofu, cornstarch, or arrowroot powder can be used as thickeners.

Flavorings and Mix-ins:

• Peppermint Extract: You can use pure mint extract if you don’t have peppermint extract. Just ensure it’s mint, not spearmint, as spearmint has a different flavor profile.
• Crushed Peppermint Candies or Candy Canes: If you can’t find peppermint candies, you can use chopped mint chocolates or mint-flavored chocolate chips. For a sugar-free option, look for sugar-free peppermint candies or simply boost the peppermint extract slightly.
• Dark Chocolate: If desired, dark chocolate can be replaced with milk chocolate or a dairy-free chocolate. For a sugar-free version, use sugar-free dark chocolate.

Final Thoughts

Creating this Peppermint Bark Ice Cream from scratch offers a fun, festive project that results in a delicious treat reminiscent of Blue Bell’s holiday favorite. It’s a perfect way to add a homemade touch to your holiday celebrations!

More Ice Cream Recipes:

• Blue Bell Christmas Cookie Ice Cream Recipe
• Crumbl Cookie Brownie Sundae Recipe
• Homemade Biscoff Ice Cream Bars Recipe