Serve up the flavors of Christmas with this homemade white chocolate peppermint ice cream recipe. Made with real milk, creamy chocolate and crunchy peppermint pieces.

Everyone needs a little sweet treat during the holidays.

Something that is only made at Christmas time and satisfies your deepest cravings. Maybe a spiced gingerbread cookie. A bag of crunchy caramel popcorn. Or a piece of chewy chocolate fudge.

Well this recipe for white chocolate peppermint ice cream is our go-to favorite holiday treat this year. As a homesteader, I typically like to create recipes with low sugar or homegrown ingredients but a gal can splurge once a year, am I right? 

This recipe combines the creaminess of white chocolate, the crisp refreshment of mint and the crunch of peppermint baking chips. And of course plenty of real milk and cream. Because if you’re going to eat ice cream, go for the gold — plenty of whole milk and heavy whipping cream!

When my husband came up with the idea for this holiday ice cream flavor, I was very excited. I shared it with my Mom and she was instantly transported back to her childhood when she would eat bowls full of Schwan’s ice cream. Every Christmas her family would order a tub of swirled ice cream filled with soft peppermint candy pieces. She said each bite was full of chewy sweetness. One scoop wasn’t enough. It’s funny how the talk of food can bring up mouthwatering memories.

Serve up this homemade ice cream this Christmas season. It’ll become a family favorite!

If you enjoy eating … or making ice cream, try out my root beer float ice cream or pumpkin pie ice cream recipe.

Christmas Ice Cream Recipe

Makes: About a quart

Ingredients

7 ounces white chocolate, chopped
1 cup whole milk
1/2 cup fructose or sugar
Pinch of salt
5 large egg yolks
2 cups heavy cream
1 1/2 tsp peppermint extract
Scant 1/2 cup (2 oz) Andes peppermint crunch baking chips*

Instructions

Chop the bar of white chocolate into chunks. Place the pieces into a large bowl. Set a mesh strainer over the top of the bowl.

Add the milk, sugar and salt to a medium saucepan. Warm over medium low heat until the sugar has dissolved. While the milk is warming, add the egg yolks to a medium sized bowl. Whisk until combined.

Once the milk has warmed, slowly, pour about half of the warm milk and sugar mixture into the eggs yolks, whisking constantly until combined. Return the warm egg yolks to the saucepan. Over medium low heat stir the mixture constantly with a whisk or spatula until the custard has thickened and coats the back of a spoon.

Remove the custard from heat and pour through the mesh strainer over the chopped chocolate. Stir until the white chocolate has completely melted and no bits remain. Stir in the cream and peppermint extract.

Refrigerate the ice cream mixture until chilled. When it is ready to churn, freeze it in your ice cream maker for 20-30 minutes according to the manufacturer’s instructions. Add the Andes peppermint crunch baking chips within the last few minutes of churning. Transfer to a freezer storage container such as a Tovolo ice cream tub and freeze for a few hours or until is reaches your desired consistency. Dish up the ice cream in a bowl or cone and enjoy!

Tips for Making Homemade Ice Cream

If you can’t find any Andes peppermint baking chips, try Ghirardelli peppermint baking chunks. Both are equally delicious.

The consistency of the cooked custard in step 3 should be like a thin pudding and be able to coat the back of a spoon. Do not overcook or you will end up with scrambled eggs. If you end up getting a few chunks at the bottom, no worries. You can strain it out using the mesh strainer.

I prefer using fructose in my recipes for two reasons. Fructose has a low glycemic index. It also prevents the ice cream from becoming rock hard. But if you prefer to use sugar, just sit the ice cream out on the counter to thaw for a few minutes before you scoop it into a bowl.

What is your favorite Christmas time treat? Share in the comments below.

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