It’s the big day y’all! I have been so busy with work and other life issues that I haven’t posted literally half as many recipes as I had planned to do so this year, but that being said, not posting this one would be an absolute deal-breaker and potentially spell the end of this blog (not even kidding).
You guys, I am so excited to share this ice cream with you! The majority of my followers come from the US, but even so, it’s stinking hot here in Australia so I am going to have at it. And even though it might be snowing and blowing and sleeting extremely hard outside at the homes of most of my followers, I can’t see any reason why you can’t still make this and enjoy a gig giant bowl of it right by the fireplace while the weather howls away outside your windows.
It’s just so festive, and really, when else are you ‘mericans going to otherwise enjoy candy cane ice cream?
Now, I am by no means suggesting that you ditch your hot chocolates, cherry pies or anything like that… that would be sheer lunacy! I’m just saying that just because it’s cold out, doesn’t mean you should skimp on the classic goodness that is super creamy, delicious ice cream. And at Christmas time, what could be more perfect than a candy cane-laced rendition?
Seriously, I love eating ice cream all year round. I was gifted a fairly basic ice cream churner this time last year and ever since, I haven’t purchased a commercial tub of the stuff since. It’s really awesome because it screams convenience; there is some kind of magical liquid gifted from Santa inside the walls of the container that freezes – meaning you can throw your ingredients in and walk away while it stays cold enough to churn the ice cream long enough until it’s ready to indulge. Technology is the best, seriously – and because we are super intelligent, we just keep the bowl in the deep freezer all the time. Homemade ice cream whenever we want it… boom!
I love this ice cream because the creaminess is of the charts, and it is so incredibly smooth. Normally I base my ice cream out with icing sugar and milk, but for this instalment, thought I would skip the sugar and try my hand at condensed milk instead. Totally worth it.
With the intent of avoiding a medicinal flavor reminiscent of toothpaste, I decided to be light-handed with the peppermint flavouring, choosing instead to bring this into the fold with glorious chunks of smashed up candy cane… they lend themselves well to the tiny hint of peppermint in the base of the cream, and the texture… oh boy!
When it comes to serving, the world is your creative and festive oyster. I went with giving the edges of some delicious waffle cones a generous bath in some melted chocolate, followed by a whip around a plate of crushed up candy cane… a quick set in the fridge and your serving vessel is ready to rock around the Christmas tree.
Alternatively, just have at it in a sundae cup or bowl… it’s so good smothered in extra chocolate ganache!
To be honest, I don’t like candy canes on their own. They are just one of those ‘seasonal’ things that I like to slap out of kids’ hands because they are rotting their teeth and really, they are only consumed because they are cute and someone, somewhere decided it was ‘tradition’. Hallmark syndrome, anyone?
But seriously, I am so glad that I gave this one the time of day. It’s pretty much a festive dream, and I wouldn’t be surprised to find that Santa has ditched his normal festive fare this year in order to personally wrap his jowls around it.So here it is… a summery and wintery wonderland of creamy, minty, decadent deliciousness, that everyone will love. Yep, all at the same time. Who’d have thunk it… ice cream at Christmas? We do it regularly here in Australia… but I can’t wait to hear what our Northern Hemisphere counterparts think!
White Chocolate Candy Cane Ice Cream with Dark Chocolate Ganache
Have a household full of candy canes left after Christmas? There's an ice cream recipe for that!
- For the ice cream:
- 170g white chocolate, broken into chunks
- 1 tin (395ml) sweetened condensed milk
- 2 cups heavy whipping cream
- ½ teaspoon peppermint extract
- 12 crushed peppermint candy canes (+ extra for garnish)
- For the ganache:
- 170g dark chocolate, broken into chunks
- ¼ cup heavy whipping cream
- For Serving (optional):
- 8 waffle cones
- 2 tablespoons dark chocolate
- 3 peppermint candy canes, crushed
Place the white chocolate and condensed milk in a large, microwave safe bowl. Heat in the microwave on high for 15 second increments, stirring in between, until the chocolate has melted and the mixture is of a smooth consistency. Be careful not to overheat. Place mixture in fridge to chill, stirring every 15 minutes to ensure a smooth consistency.
Once chilled, remove mixture from fridge and add whipping cream and peppermint extract. Pour mixture into ice cream maker and allow to churn (following manufacturer’s instructions) until thickened and at a soft serve consistency (approximately 45 minutes).
Meanwhile, prepare the ganache. In a medium microwave safe bowl, combine the chocolate chunks and heavy cream. Heat in the microwave on high for 15 second increments, stirring in between, until the chocolate has melted and the mixture is smooth and glossy. Stir well and set aside, allow to cool to room temperature.
Return to the ice cream and add the candy cane chunks and drizzle in ¾ of the ganache, allowing it to churn only enough to swirl through – not completely mix into the base.
Remove the mixture from the ice cream maker and pour into a lined loaf tin.
Drizzle the remaining ganache over the top of the ice cream and sprinkle the remaining crushed candy canes across the top. Return to the freezer until ready to serve.
To serve, melt the remaining dark chocolate chunks in a small bowl by heating in the microwave on high in 15 second increments, stirring between until it is of a smooth consistency.
Dip the rim of each waffle cone in the chocolate and place on a parchment-lined sheet tray to set. Place in the fridge for at least 20 minutes until the chocolate is set.
Once the chocolate has hardened, remove cones from the refrigerator and fill with 2-3 scoops of the ice cream. Eat immediately and enjoy!