Peppermint Ice Cream w/ Dark Chocolate Shavings

This was so good. Smooth, Rich, Creamy, and Eggless!

Last Tuesday, I made a 3 course meal for a bunch of friends… I had such a great time making everything, but the highlight for me was the Homemade Peppermint Ice Cream with Dark Chocolate Shavings.  Of course I loved the Brown Sugar and Honey Baked Brie (I’ll share another time), Cornbread Muffins, Grandpa Ed’s Chili, and Chocolate Brownies, but I was finally able to use my new Ice Cream maker from my Aunt Jean… woo!  I wish I had taken pictures of everyone that came over and some of the other things I made, but I’ll remember next time 🙂  (At the very bottom of the post I’ll show you the corn muffins I made)

Ingredients (makes a little more than 1 quart):

  • 1.5 ounces of Reduced Fat Cream Cheese
  • 1 tablespoon + 1 teaspoon of corn starch
  • 3.5 cups of Fat Free Half and Half
  • 2/3 cup of sugar
  • 1.5 tablespoons of corn syrup (light)
  • 1/8 teaspoon of salt
  • 1 teaspoon peppermint extract
  • 1/2 cup crushed peppermint/spearmint candy (I used red and green candy canes)
  • 1/3-1/2 cup dark chocolate shavings (about 2 ounces)

The sugar is hiding in the pantry 😉


  1. In the bottom of a medium bowl, whisk the cream cheese until soft and loose (I softened it up in the microwave for a few seconds).  Set aside.  Prepare an ice bath in a larger bowl.
  2. In a small bowl, whisk together the cornstarch and 2 tablespoons of the half and half, making sure the corn starch is fully dissolved.  Pour the rest of the half and half into a large pot and whisk in the sugar and corn syrup.  Bring to a boil over medium-high heat, and then simmer, stirring frequently, for 4 minutes. 

Make sure to keep your eye on this

3.  Remove from heat and whisk in the corn starch mixture.  Return the pot to medium-high heat, bring back to a boil, and cook for 1 minute more, stirring or whisking constantly, until the mixture is slightly thickened (I only noticed a little bit of a difference in the consistancy, but don’t worry too much b/c it turned out great!).

4.  Pour the half and half mixture into the bowl with the cream cheese and whisk until the cream cheese is combined.  Add the salt and peppermint extract.  Set the bowl into the ice bath and cool, sitrring every few minutes, until the liquid is thoroughly chilled.  This should take about 25-30 minutes.  It’s even better if you can refrigerate the mixture for several hours or overnight (I did overnight), but it should freeze fine after the ice bath if it is completely cool. 

5.  Freeze in an ice cream maker, adding the peppermint candy and chocolate at the very end (important to take note of that).  Transfer the ice cream to an air-tight container and freeze several hours until firm (I froze mine for ~4 hours and it was perfect!)

Churnin away...Ice Cream mixture before the freezer....

6.  Eat and Enjoy!  We scooped the ice cream over a Chocolate Brownie and it felt like Christmas in a bowl 😉

Everyone dug right in!


I promise you will love this recipe!  It was nice to have a dessert already prepared when everyone came over so I could spend time with them rather than baking up things in the kitchen.  Merry Christmas!!!

Cute little muffin holders

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