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Peppermint Stick Ice Cream

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Celebrate Christmas with the traditional flavors of peppermint and chocolate in this homemade version of peppermint stick ice cream topped with hot fudge.

Peppermint Stick Ice Cream | Just Take A Bite

Mint and chocolate. Chocolate and mint.

It is a match made in heaven. And it is a favorite of my entire family.

One of my husband’s requests every Christmas is peppermint stick ice cream with hot fudge. I usually buy some. A little holiday indulgence.

But this year I wanted my kids to enjoy it too.

So I created my own version of peppermint candy and used it to make peppermint stick ice cream.

Peppermint Stick Ice Cream | Just Take A Bite

It tastes great as is. But it is even better topped with gluten free hot fudge or chocolate sauce. Or you can add chocolate right into the ice cream with mini chocolate chips.

It only takes about three minutes to prepare the ice cream batter. Then the hard part begins – waiting for it to churn and freeze!

Peppermint Stick Ice Cream | Just Take A Bite

Peppermint stick ice cream can be dairy free by using coconut milk. The eggs are also optional, so it is very allergen friendly.

There really isn’t much more to say about this delicious Christmas treat. Run to the kitchen and get a batch started. The taste will speak for itself.

Creamy mint ice cream with little bits of crunchy peppermint candy scattered throughout. Your whole family is sure to love it.

Peppermint Stick Ice Cream | Just Take A Bite

What Christmas goodies do you make every year? Sugar cookies? Gingerbread men? Apple pie?

This year give peppermint stick ice cream a try. Maybe you’ll make it part of your Christmas tradition!

Get the peppermint candy recipe here!

Peppermint Stick Ice Cream | Just Take A Bite

Peppermint Stick Ice Cream
Serves 12
Mint ice cream with homemade peppermint candy pieces.
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  1. 2 1/2 cups cream (preferably raw) (or coconut milk)
  2. 1/2 cup whole milk (preferably raw) (or coconut milk)
  3. 1/2 - 3/4 cups choice of sweetener (organic cane sugar, honey, maple syrup)
  4. 1 tsp. peppermint extract
  5. 1 Tbsp. organic vanilla or vodka (note that some vanilla comes from corn)
  6. 2 egg yolks (optional)
  7. 1 Tbsp. tapioca or arrowroot (optional)
  8. 1/2 recipe peppermint candy, broken into small pieces (see post for recipe link)
  9. 1/3 cup mini chocolate chips (optional)
  1. In a blender combine all of the ingredients, except candy and chocolate chips.
  2. Blend until well mixed. Adjust sweetness and peppermint flavor if needed.
  3. Process in an ice cream mixer according to manufacturer instructions.
  4. Transfer ice cream to a freezer safe container.
  5. Stir in candy and chocolate chips.
  6. Freeze until firm.
  1. The batter should be slightly sweeter than you want the ice cream to taste. The sweetness will go down as the ice cream churns.
  2. Serve with hot fudge.
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This post is linked to Savoring Saturdays.

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