Lunch: Peppermint Bark No-Churn Ice Cream

Recipe by Candace Braun Davison Tip: Mini candy canes are much easier to crush than full-sized ones or round peppermint candies.

Ingredients

3 c. heavy cream
1 can sweetened condensed milk, 14 ounces
1 tsp. vanilla extract
4 miniature candy canes, crushed
2/3 c. crumbled peppermint bark
1/2 c. miniature semisweet chocolate chips

Instructions

Beat heavy cream using an electric mixer until stiff peaks form, about 3 minutes. Stir in the sweetened condensed milk and vanilla until thoroughly combined.
Mix in the crushed candy cane pieces, mixing just enough so they start to leave pink streaks in the ice cream.
Fold in the peppermint bark and chocolate chips, setting aside a few to sprinkle on top of the ice cream. Pour the ice cream batter into a loaf pan, add the extra chips and bark, and place in the freezer until firm, about 6 hours.

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