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Categories:Viewed: 85 - Published at: a year ago
Ingredients
- 2 cups Heavy Whipping Cream
- 1 can (14 Oz. Size) Sweetened Condensed Milk
- 1/2 cups Unsweetened Cocoa Powder
- 1-1/2 teaspoon Vanilla Extract
- 1/4 teaspoons Peppermint Extract
- 1/3 cups Peppermint Crunch Baking Chips (I Recommend Andes)
- 1 cup Marshmallow Creme
Method
- In the bowl of a stand mixer fitted with the whisk attachment, beat whipping cream until stiff peaks form.
- In a large bowl and using a rubber spatula, stir together sweetened condensed milk, cocoa powder, and both extracts, stirring until well combined. Fold in whipped cream, making sure all ingredients are combined (this might take a little muscle!).
- Pour into a 2-quart container (a freezer safe loaf pan works well) and set aside.
- In a small bowl, stir together peppermint chips and marshmallow creme. Spoon marshmallow/peppermint mixture in 3 dollops on top of ice cream mixture. Using a knife, swirl marshmallow creme through ice cream (be sure to use knife to break up large clumps) until incorporated.
- Cover pan and freeze for 6 hours, or until firm. If desired, serve with ganache or hot fudge and/or extra peppermint chips.
