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To make this tasty Peppermint Mocha Ice Cream, you need the following ingredients: - 2 cups heavy cream - 1 cup whole milk - 3/4 cup granulated sugar - 1 teaspoon pure vanilla extract - 1 teaspoon peppermint extract - 1/2 cup unsweetened cocoa powder - 1/2 cup brewed espresso or strong coffee, cooled - 1/2 cup crushed peppermint candies or candy canes - 1/4 cup dark chocolate chips These ingredients create a rich and creamy base. The heavy cream and whole milk give it a smooth texture. The sugar adds sweetness, while the cocoa powder gives it a deep chocolate flavor. The espresso or coffee adds a nice kick and enhances the chocolate taste. You can customize your Peppermint Mocha Ice Cream with these fun toppings: - Whipped cream - Extra crushed peppermint candies - Chocolate sauce - Mini marshmallows These toppings add a fun crunch and extra sweetness. You can mix and match based on your taste. Use your favorite items to make it special for you! If you need to change some ingredients, here are some great swaps: - Use almond milk or coconut milk for a dairy-free option. - Replace granulated sugar with brown sugar for a richer flavor. - Try using flavored coffee instead of regular espresso for extra taste. - For a lighter version, use half-and-half instead of heavy cream. These substitutions can fit your dietary needs. They can also change the taste to keep things exciting! {{ingredient_image_1}} First, gather all your ingredients. You need heavy cream, whole milk, sugar, and more. In a large bowl, whisk together 2 cups of heavy cream, 1 cup of whole milk, and 3/4 cup of granulated sugar. Make sure the sugar dissolves fully. Then, add in 1 teaspoon of pure vanilla extract and 1 teaspoon of peppermint extract. Next, sift in 1/2 cup of cocoa powder. Stir until the mixture is smooth. After that, pour in 1/2 cup of cooled espresso or strong coffee. Blend this in well. Finally, fold in 1/2 cup of crushed peppermint candies and 1/4 cup of dark chocolate chips. This adds fun texture and flavor. Once your mixture is ready, pour it into your ice cream maker. Follow the manufacturer’s instructions for churning. This usually takes about 20 to 30 minutes. You want it to reach a creamy, soft-serve texture. Keep an eye on it. When it’s ready, it should look thick and fluffy. This is where the magic happens, as the air gets whipped into your ice cream. Now it’s time to freeze your ice cream. Transfer the churned mixture into an airtight container. Press a piece of parchment paper on top. This helps prevent ice crystals from forming. Place the container in the freezer. Let it freeze for at least 4 hours. This will make it firm enough to scoop and enjoy. Remember, patience is key! Enjoy the wait as the flavors meld and develop. To get that rich and creamy texture, use high-fat dairy. Heavy cream is key. It has more fat than milk, which makes the ice cream smooth. Mix the heavy cream with whole milk for the best blend. Whisk until the sugar dissolves completely. This step helps create a silky base. When you churn, the air gets trapped. This makes the ice cream light and fluffy. For a great flavor balance, use pure extracts. I recommend one teaspoon of vanilla and one teaspoon of peppermint. The cocoa powder adds depth, while espresso boosts the mocha flavor. Be careful with the crushed peppermint candies. They should add crunch, not overpower the ice cream. Taste your mix before freezing. Adjust the sweetness if needed. If your ice cream turns out icy, check the freezing process. Ice crystals form when the mix is not smooth enough. Make sure to churn until it reaches a soft-serve texture. If the ice cream is too hard, let it sit out for a few minutes before scooping. You can also cover the ice cream with parchment paper before freezing. This helps prevent ice crystals. Always store it in an airtight container to keep it fresh. Pro Tips Chill Your Ingredients: For a creamier texture, make sure your heavy cream and milk are well chilled before mixing. This helps the ice cream to churn better. Espresso Alternatives: If you don't have espresso, any strong coffee will work. Just make sure it's cooled before adding it to the mixture to avoid melting the cream. Garnish Ideas: Enhance your presentation by garnishing with whipped cream, a sprinkle of cocoa powder, or a few whole peppermint candies for a festive look. Storage Tips: To keep your ice cream fresh and prevent freezer burn, store it in an airtight container, and try to minimize exposure to air by pressing parchment paper against the surface. {{image_2}} You can enjoy peppermint mocha ice cream without dairy. Use coconut milk or almond milk instead of whole milk. For the cream, use coconut cream. This gives a rich texture without the dairy. Replace the heavy cream with a non-dairy option. Then, follow the same steps in the recipe. You will still get that yummy flavor. A peppermint mocha float is a fun twist. Start with a scoop of peppermint mocha ice cream. Pour hot chocolate or brewed espresso over it. The hot drink will melt the ice cream just right. Top with whipped cream and crushed peppermint candies. This creates a perfect drink and dessert in one. It's a festive treat for any holiday gathering. You can mix up the chocolate in your ice cream. Try using milk chocolate or white chocolate chips. Each type offers a new flavor profile. Dark chocolate gives a rich taste, while milk chocolate is sweeter. You can even swirl in chocolate syrup for extra fun. This keeps your peppermint mocha ice cream exciting and tasty every time you make it. When you make peppermint mocha ice cream, you want to keep it fresh. Use an airtight container for storage. This helps prevent ice crystals from forming and keeps the ice cream creamy. If you have parchment paper, place it on top of the ice cream before sealing the container. To store your ice cream, put it in the coldest part of your freezer. This keeps it at a steady temperature. Avoid opening the freezer too often. Each time you do, warm air enters and can affect the texture. Homemade peppermint mocha ice cream can last about two weeks in the freezer. After that, it may lose some flavor and texture. To enjoy it at its best, try not to store it longer than two weeks. If you see any ice crystals, it’s time to toss it out. Yes, you can use regular milk. However, whole milk makes the ice cream creamier. If you use low-fat milk, your ice cream might be less rich. The texture will be lighter. You may want to add more heavy cream to improve the creaminess. You can make it without an ice cream maker. After mixing your ingredients, pour them into a shallow dish. Freeze the mixture for about 1 hour. Stir it every 30 minutes. This breaks up the ice crystals. Keep stirring until it reaches a smooth texture. Then, freeze it until firm. Serve your ice cream in fun bowls. Add a sprinkle of crushed peppermint candies on top. A drizzle of chocolate sauce adds extra flavor. You can pair it with coffee or hot chocolate. This makes a great dessert for any holiday gathering! You now have all you need to make great peppermint mocha ice cream. We discussed the key ingredients, from the basic mix to tasty toppings and swaps. The steps to prepare and churn are simple yet essential for a creamy treat. Remember the tips for texture and flavor balance to avoid common hiccups. If you feel adventurous, explore fun variations like dairy-free options or floats. Store your ice cream well for lasting freshness. Enjoy this delightful dessert with friends or family anytime!

Peppermint Mocha Delight

A creamy and festive ice cream treat with peppermint and mocha flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 4 hours 15 minutes
Course Dessert
Cuisine American
Servings 6

Ingredients
  

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3.75 cups granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon peppermint extract
  • 0.5 cup unsweetened cocoa powder
  • 0.5 cup brewed espresso or strong coffee, cooled
  • 0.5 cup crushed peppermint candies or candy canes
  • 0.25 cup dark chocolate chips

Instructions
 

  • In a large mixing bowl, whisk together the heavy cream, whole milk, and granulated sugar until the sugar is fully dissolved.
  • Add the vanilla extract, peppermint extract, and unsweetened cocoa powder to the mix, stirring until everything is well combined and smooth.
  • Incorporate the cooled espresso or strong coffee into the mixture, blending it in thoroughly.
  • Fold in the crushed peppermint candies and dark chocolate chips, ensuring even distribution throughout the mixture.
  • Pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a creamy, soft-serve consistency.
  • Transfer the churned ice cream into an airtight container. Press a piece of parchment paper on top to prevent ice crystals from forming.
  • Freeze the ice cream for at least 4 hours, or until firm enough to scoop.

Notes

Serve in festive bowls with toppings for a holiday treat.
Keyword dessert, ice cream, mocha, peppermint