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
Calories
470
Protein
5g
Fat
43g
Total
Carbs
Carbs
35g
Sugar
3g
Dietary
Fiber
Fiber
5g
Sweetener
24g
Net
Carbs*
Carbs*
6g
* Los carbohidratos netos te ayudan a rastrear los carbohidratos que afectan los niveles de azucar en la sangre. La fibra dietetica y el edulcorante SOLA se deben restar del total de carbohidratos ya que tienen un impacto minimo en el azucar en sangre.
Serves
Makes: 10 servingsPrep time: 20 minutes (plus 4 hours freezing)
Ingredients
Peppermint Bark6 ounces (170 g) no sugar added dark chocolate (we used Lily
Directions
- 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.
- 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.
- 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.
- 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.
- 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.
