There’s nothing quite like the refreshing blend of peppermint and mocha, especially when combined in a delicious homemade ice cream. This Peppermint Mocha Ice Cream recipe is a showstopper that offers a cool, invigorating treat perfect for any season. Whether you’re planning a summer party or looking for a winter wonderland dessert, this recipe won’t disappoint.

When I was a child, my grandmother would always make peppermint ice cream during the holiday season. She loved adding a twist with a hint of chocolatey goodness. Inspired by her creativity, this recipe brings back fond family memories with every scoop.

Why You’ll Love This Recipe

This recipe stands out not just with its refreshing flavor but also with its simplicity. You don’t need an ice cream maker to whip up this creamy delight. Plus, the balance of mint and chocolate flavors is perfect for those who love a mix of sweetness and freshness.

Simple Ingredients: Easily found in your pantry or local store.
No Churn Needed: Skip the extra kitchen gadgets and still enjoy homemade ice cream.
Flexible Flavors: The perfect base for creative variations.

Ingredients Notes

For this recipe, you will need fresh peppermint leaves or extract, quality cocoa powder, and condensed milk as a sweetener. If fresh peppermint is unavailable, peppermint extract can be a great alternative.

Recipe Steps

Step 1

Start by steeping peppermint leaves in hot water to extract the flavor. If using extract, move directly to the next step.

Step 2

Combine the steeped peppermint liquid or extract with condensed milk and cocoa powder, mixing thoroughly until smooth.

Step 3

Using a whisk or mixer, gently fold in whipped cream to the mixture, creating a light and airy base. Be careful not to deflate the whipped cream.

Step 4

Pour the mixture into a loaf pan or freezer-safe container, smoothing the top with a spatula.

Step 5

Cover with plastic wrap or a lid and freeze for at least six hours, or until firm. Serve directly from the freezer.

Storage Options

Store leftover ice cream in an airtight container in the freezer. It will keep well for up to two weeks. For longer storage, consider dividing the ice cream into single-serve containers to minimize exposure to air, which can cause freezer burn.

Variations & Substitutions

For a dairy-free version, substitute coconut cream and a plant-based milk. If you prefer a different flavor kick, try adding a swirl of caramel or a sprinkle of crushed candy canes for texture.

Serving Suggestions

This Peppermint Mocha Ice Cream pairs beautifully with a warm brownie or as a standalone summer refresher. Add it to your holiday dessert menu for a cooling contrast to hot cocoa or coffee.

Frequently Asked Questions

Can I use store-bought chocolate syrup instead of cocoa powder? Absolutely! Store-bought syrup can be a convenient alternative. Just be mindful of the sweetness levels, as store-bought syrups can sometimes be sweeter than cocoa powder.

Is there any way to speed up the freezing process? While rapid freezing ensures a smoother texture, you can lower the freezer’s temperature temporarily or try placing the container in an ice bath before putting it in the freezer to help accelerate the chilling process.

What is the best way to achieve a smoother texture? Ensure the whipped cream is well incorporated without being overmixed. Using chilled tools to mix can also help maintain its airiness and result in a smoother final product.