Description
Creamy chocolate ice cream (no churn!) filled to the brim (almost literally) with two kinds of peppermint Joe Joe’s. Creamy and just the right amount of crunchy, this ice cream is a delicious and perfect cold Christmas treat!
Ingredients
- 1 box (9 3/4 Oz. Size) Dark Chocolate Covered Peppermint Joe Joe’s (from Trader Joe’s)
- 22 Candy Cane Joe Joe’s, Divided
- 2 cups Heavy Whipping Cream
- 1 can (14 Oz. Size) Sweetened Condensed Milk
- ½ cups Unsweetened Cocoa Powder
- 2 teaspoons Vanilla Extract
Preparation
Place chocolate-covered Joe Joe’s in a large Ziploc bag. Using the flat surface of a meat tenderizer, crush into medium to large chunks (you can go smaller if you wish, but I like my ice cream chunky!). Place in bowl/container and repeat process with 11 Candy Cane Joe Joe’s.
In the bowl of a stand mixer fitted with the whisk attachment, beat whipping cream until stiff peaks form.
In a large bowl, stir together sweetened condensed milk, cocoa powder, and vanilla. Stir until well combined. Fold in whipped cream until thoroughly combined. Gently fold in crushed Joe Joe’s, folding just until combined.
Pour into a 2-quart container (a freezer safe loaf pan works well). Crush remaining 11 Candy Cane Joe Joes’ into medium to small chunks. Spread evenly over the top of ice cream. Cover and freeze for 6 hours, or until firm.
If desired, serve with ganache or hot fudge topping.
