When it comes to the weather this past week has been a brutal one by me. Days over 90’s with the feel like temperature even higher. Ugh! Needless to say, I have been avoiding turning on my oven at all costs. I was going to skip making something to celebrate Christmas in July this year, but then I decided to make something perfect for this time of year… ice cream. A No-Churn Peppermint Chip Ice Cream. Peppermint, the flavor synonymous with the holidays and one that is quite refreshing for these hot days.
I began by whipping heavy cream until stiff peaks formed. I then beat in sweetened condensed milk, the all-important peppermint extract and a few drops of red food coloring to give it a nice, but somewhat subtle, pink hue. The red food coloring is completely optional. Once everything was incorporated well, I folded in mini chocolate chips and then transferred the mixture to a loaf pan I lined with wax paper. I topped the ice cream with a few crushed peppermint candies. This is completely optional as well. You could also fold in some crushed peppermint candies into the ice cream along with the chocolate chips. I then covered the pan with a piece of wax paper and then aluminum foil and placed it in the freezer overnight.
And the next day I had a delicious (and cold) treat to help me beat the heat and celebrate Christmas in July!
No-Churn Peppermint Ice Cream
2 cups heavy cream
1 14oz. can sweetened condensed milk
1 teaspoon peppermint extract
5-6 drops red liquid food coloring, optional
3/4 cup mini chocolate chips
1/4 cup crushed peppermint candies, optional
Line a 9 x 5 -inch loaf pan with wax paper, leaving an overhang, and set aside.
In a medium bowl beat the heavy cream with a hand mixer on medium speed until stiff peaks form. Add in the sweetened condensed milk, the peppermint extract and food coloring (if using) and continue beating on medium speed until well incorporated. Fold in the mini chocolate chips and then transfer the mixture to the prepared pan.
If desired, sprinkle crushed peppermint candies on top and then cover with a piece of wax paper and aluminum foil and freeze for 8 hours or overnight.