Peppermint Ice Cream
I know it's almost Christmas when peppermint ice cream hits the shelves. But in case you can’t wait, now you can make it from home, too!
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Servings: 12 servings
Calories: 243kcal
Ingredients
- 2 cups whipping cream
- 14 oz sweetened condensed milk
- 2 tsp vanilla
- 1 1/2 cups Andes peppermint crunch baking bits
- red food coloring
Instructions
- In the bowl of a stand mixer or with an electric hand mixer, whip the whipping cream until stiff peaks form.
- Slow the mixer and add in the sweetened condensed milk and vanilla, mixing until smooth.
- Fold in the peppermint crunch baking bits.
- Divide the batter in half. Dye one of the portions pink.
- Fold the white and pink together gently until you have a swirled effect.
- Gently pour into a 9x5 bread pan or the dish you plan on freezing your ice cream in.
- Top with extra peppermint crunch baking bits.
- Freeze for 12 hours before serving.
- Enjoy!
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Nutrition
Calories: 243kcal | Carbohydrates: 19g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 56mg | Sodium: 53mg | Potassium: 161mg | Sugar: 19g | Vitamin A: 671IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 0.1mg
