Peppermint Mocha Ice Cream

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.

Peppermint Mocha Ice Cream {{Baking Bytes}}

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?

Peppermint Mocha Ice Cream {{Baking Bytes}}

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.

peppermint_mocha_ice_cream_5

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.

Peppermint Mocha Ice Cream {{Baking Bytes}}

 

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.
  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

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

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!

Peppermint Crunch Ice Cream

Despite the (hopefully) chiller temperatures, December is just as good a time for ice cream as the more traditional summer months. There are some flavors that just scream winter, and although I don’t have too many qualms eating them in June, it’s nice to have them during their so-called proper time. Eggnog, for example, is just not something one typically enjoys in mid-summer, but it’s just as delightful in ice cream form.

This year I went after another Christmas classic – peppermint. I drink copious amounts of peppermint tea all year round, but typically save the more decadent uses of the flavor for winter. Peppermint is found in everything from candies and hot chocolate to brownies and truffles, and everything in between. Admittedly I feel a little goes a long way, but during the right season peppermint certainly has its place.

I opted for the white chocolate and peppermint pairing, a favorite as a hot beverage that I figured would play just as well in a chillier twist. Melted white chocolate paired with crushed peppermint candy for flavor, color, and a tiny bit of crunch. The smooth vanilla flavor is nicely complemented by the sharper flavor of peppermint, and should be reminiscent of your favorite peppermint truffles.

Crushed peppermint candy gives us our flavor profile, and a little pink color as a side effect. I cheated and bought pre-crushed peppermint candy, but crushing your own candy canes is a fun way to get the kids involved. The peppermint flavor is given some extra punch with a little extract, but be careful not to go overboard as it’s very easy to venture closer to toothpaste than candy. I recommend starting with half a teaspoon and letting it all chill overnight, then tasting right before you churn. If you feel it’s not quite strong enough, add that extra quarter teaspoon and churn away. You can also add a few drops of red food dye if you want to deepen the pink hue.

Creamy, cold, and chalk full of a favorite winter flavor, this ice cream is delightful on its own or an excellent match for a gooey chocolate brownie. Top it with a sprinkle of candy for extra flair.

Peppermint Crunch Ice Cream 

Makes ~6 cups

Ingredients

1 cup half and half
1/2 cup white chocolate chips

2 cups heavy whipping cream
1/2 cup egg substitute
1/4 cup sugar
1/4 cup plus 1-2 T crushed peppermint candy, divided1

1/2 – 3/4 tsp peppermint extract
1 tsp vanilla

optional: a few drops red food dye

Directions

  1. In a medium bowl, combine cream, egg substitute and sugar. Set aside.
  2. In a small saucepan over medium heat, combine half and half and white chocolate chips. Heat, whisking often, until chips are melted and mixture is smooth.
  3. Let cool about 10 minutes, then slowly stream into the heavy cream, whisking constantly.
  4. Whisk in vanilla, 1/2 tsp peppermint extract, and 1/4 cup peppermint candy1, then chill completely in fridge, or overnight. (The peppermint candy will likely have completely dissolved.
  5. Taste briefly, and add additional peppermint extract if desired. You can also add the red food dye now.
  6. Freeze according to your ice cream maker’s directions, adding remaining candy during the last 5 minutes of churning.
  7. Transfer to a freezer-safe bowl to freeze for at least four hours, or overnight.
  8. Serve garnished with a sprinkle of crush candy canes, solo or atop a warm chocolate brownie.

Notes

If you don’t want the crunchy aspect, you can either nix the extra 2 tablespoons, or add them at the beginning.