With pumpkin spice latte season behind us we are fully in the throes of peppermint mochas. Although I love a good pumpkin spice anything as much as the next BWG, there’s something about a peppermint mocha that can’t be replaced by any other holiday beverage. Creamy, chocolatey, and pepperminty are three of my favorite dessert adjectives and adding espresso is rarely a mistake in my book. Armed with this information and my previously created peppermint crunch recipe, I set out to create the ice cream duplicate of my dreams.

Chocolate ice cream, in some form or another, is a relative staple around here and I started with that basic recipe. The addition of espresso powder and pre-crushed peppermint candy took it from yes to yes and even writing this makes me wish I still had some in my freezer. Weekend plans, anyone?

Although I love depth created by the brewed method found in my maple latte ice cream, using espresso powder here is not only easier, but it creates a more traditional mocha flavor. It’s also superbly easy to add more if you’d like to adjust the peppermint to coffee ratio a bit more in favor of the latter. Plus, the little speckles created from espresso and vanilla bean powders always speak to my aesthetic.

I melted some of the candy into the base and stirred in the remainder for a little crunch. And honestly, because it looks more fun that way. As a general PSA, the pieces eventually dissolve even in the freezer, should you accidentally forget its in there for two months. Fortunately you can always just sprinkle on more and no one will be the wiser.

Treat yourself to a seasonal delight in a new form and I promise you won’t be disappointed. Or if you’re one of those people that doesn’t do ice cream when it’s cold, hang onto this recipe for summer and celebrate Christmas in July, just like JoAnn.

Peppermint Mocha Ice Cream

Makes about 6 cups

Ingredients

2 cups cream
1 cup half and half
5oz chocolate, chopped
1/4 cup sugar
2 tsp espresso powder

1/2 cup egg substitute
1/3 cup crushed peppermint candy, divided¹
1 tsp vanilla
1/2 tsp peppermint extract

Directions

1. Add chocolate, espresso powder, and sugar to a heatproof bowl and set aside.
2. In a medium saucepan, heat cream and half and half until simmering. Immediately pour over chocolate mixture and whisk until chocolate is melted and sugar is completely dissolved. Let cool on the counter about 10 minutes, or until not too hot to touch.
3. Whisk in egg beaters, vanilla, extract, and 1/4 cup crushed peppermint candy. Refrigerate until completely chilled, at least four hours. Place a lidded freezer-safe container in the freezer to chill.
4. When the mixture is ready, churn according to your ice cream maker’s directions. Add an additional 2 tablespoons of crushed peppermint candy during the last minute of churning.² 
5. Immediately transfer ice cream to the pre-chilled bowl and sprinkle with remaining candy. Freeze at least 4 hours, or until ready to eat. Extra delicious with chocolate sauce or chopped chocolate-covered espresso beans!

Notes

¹ I was lazy and bought it pre-crushed, but it’s a great way to use up any candy canes you have laying around!

² Over time all the candy will dissolve into the ice cream even in the freezer. If, like me, you forget it’s in there and find in a while later, don’t be alarmed if there’s no solid pieces left!