No-Churn Peppermint Bark Ice Cream

No-Churn Peppermint Bark Ice Cream

Peppermint bark is one of those quintessential holiday treats; delicious, and loaded with sugar and carbs, until now! This recipe uses sugar-free peppermint candies (sweetened with isomalt, a sugar alcohol that won’t raise blood sugars). The crushed peppermint candy is sprinkled over low-carb chocolate and mixed into a silky blend of cream cheese and whipped cream, spiked with a cheeky splash of brandy. The finished ice cream requires no churning and the flavor is that of a peppermint-hinted Irish cream; absolutely delicious, and very festive!

Recipe Image
Calories
470
Protein
5g
Fat
43g
Total
Carbs
35g
Sugar
3g
Dietary
Fiber
5g
Sweetener
24g
Net
Carbs*
6g
*Net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber and SOLA sweetener should be subtracted from total carbohydrates since they minimally impact blood sugar.
Serves
ServesMakes: 10 servings
Prep time: 20 minutes (plus 4 hours freezing)

Ingredients
IngredientsPeppermint Bark

6 ounces (170 g) no sugar added dark chocolate (we used Lily’s brand)

3 tablespoons coconut oil

2 ounces (55 g) sugar-free peppermint hard candy (approximately 10 pieces), crushed

 

 

Cream Cheese Mixture

1 cup (240 ml) heavy cream

½ cup (95 g) Sola sweetener

8 ounces (220 g) full-fat cream cheese

¼ cup (60 ml) brandy (or liquor of your choice; rum or whiskey work well)

½ teaspoon salt

 

 

Whipped Ice Cream Base

2 cups (480 ml) heavy cream

1 teaspoon vanilla extract

½ teaspoon almond extract

2 ounces (55 g) sugar-free peppermint hard candy (approximately 10 pieces), crushed

Directions
Directions
  1. Make the peppermint bark: place the chocolate and coconut oil in a bowl, and microwave in 30-second intervals, stirring each time until melted. Whisk the mixture until fully combined and glossy. Alternatively, combine the ingredients in a heat-proof bowl, placed over a pan of simmering water.
  2. Line a baking sheet with parchment paper. Pour the chocolate mixture onto the parchment, spread it out with a rubber spatula, and sprinkle the crushed peppermint candies on top. Place the sheet pan in the freezer.
  3. Make the cream cheese mixture: place the heavy cream and Sola sweetener into a saucepan and bring to a boil, stirring constantly. Remove the pan from the heat and pour the mixture into a bowl. Add the softened cream cheese and whisk well until fully combined and smooth. Add the brandy or liquor of your choice, and the salt, and stir. Cool to room temperature.
  4. Make the whipped ice cream base: place the heavy cream, vanilla, almond extract, and cooled cream cheese mixture in the bowl of a stand mixer (or use an electric hand whisk) and whisk until soft peaks are formed. Do not whisk the ice cream until stiff as it may then develop a grainy texture.
  5. Remove the peppermint bark from the freezer, break it into small pieces, and stir into the ice cream base along with the crushed peppermint candy pieces. Pour the mixture into a baking pan or a storage container, and freeze for at least 4 hours before serving.
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