Triple Chocolate Peppermint Patty Ice Cream

This ice cream has been on my to do list for a really long time.  Like all summer.  I am currently living in an apartment where I have a really teeny tiny freezer.  I used to have a french door fridge with a drawer freezer plus a deep freeze chest freezer in the garage.  Needless to say, I have been missing some freezer space.  Oh well.  Do the best with what you have to work with, huh?  I am rocking the positive attitude.  Most days.  So, I convinced my husband to rearrange the freezer so I could squeeze my ice cream freezer in there (whenever I try to rearrange, I get a frozen food avalanche.  Those are the days when the positive attitude takes a hit).  So here we are.  With absolutely chocolatey delicious ice cream!  I used chocolate milk, sweet ground chocolate (you can substitute cocoa powder), and chocolate chips in the ice cream base.  Add in some peppermint patties and a chocolate peppermint fudge sauce swirl and we are go for launch.

Triple Chocolate Peppermint Patty Ice Cream


Triple Chocolate Ice Cream:
2 cups chocolate milk (commercially prepared)
2 cups half and half
1/4 cup Ghirardelli Sweet Ground Chocolate (or substitute cocoa powder)
Pinch of salt
1 egg
2/3 cup granulated sugar
1 cup chocolate chips (semi sweet, milk, or dark, depending on your preference)
1 teaspoon vanilla extract
15 Peppermint patties, broken into thirds or quarters

Peppermint Chocolate Sauce:
1/4 cup chocolate milk (commercially prepared)
1/4 cup brown sugar
1 Tablespoon Ghirardelli Sweet Ground Chocolate (or substitute cocoa powder)
Pinch of salt
1/2 Tablespoon butter
1/4 teaspoon peppermint extract


For the ice cream, in a large saucepan over medium heat, whisk together the chocolate milk, half and half, sweet ground chocolate (or cocoa powder), and salt.  Bring the mixture to a simmer.

While the chocolate milk mixture is heating up, in a medium bowl whisk together the egg and granulated sugar until well combined.

Once the chocolate milk mixture has reached a simmer, very slowly pour about 1/3 of the mixture into the egg mixture, whisking constantly.  Pour the combined chocolate milk/egg mixture back into the saucepan, whisking constantly.  Add the chocolate chips to the saucepan and continue cooking over low heat until the chocolate has completely melted and the mixture is steaming and thickened slightly.  Do not boil.  Remove chocolate mixture from the heat and stir in the vanilla extract.  Transfer the chocolate mixture to a bowl and let cool to room temperature.  Cover and refrigerate until completely chilled, about 4 hours or overnight.

While the chocolate mixture is chilling, make the peppermint chocolate sauce. In a small saucepan, combine the chocolate milk, brown sugar, sweet ground chocolate (or cocoa powder), salt, and butter.  Bring mixture to a boil stirring  until the mixture is smooth.  Pour mixture into a small bowl and chill until ready to make the ice cream.

When ready to make the ice cream, pour the chocolate mixture into the ice cream maker and proceed according to the manufacturer's instructions.  After the ice cream has finished churning, transfer to a large bowl and quickly fold in the peppermint patty pieces.  In a 2 quart freezer container, pour 1/3 of the peppermint chocolate sauce.  Spoon half of the ice cream on top, then pour 1/3 of the peppermint chocolate sauce over that.  Spoon the remaining ice cream on top, and pour the remaining chocolate sauce over the top.  Cover and freeze until ready to serve.  Makes 2 quarts.

Enjoy!  -Cardamommy