Ingredients
Units
Scale
- 1 tablespoon of Cream Cheese, room temperature.
- 1/3 cup of Sugar (or monk fruit or your favorite sugar substitute)
- 1 teaspoon Peppermint Extract
- 3/4 cup of regular half and half (can use fat-free, or heavy cream)
- 3/4 cup of milk
- 1 tablespoon of crushed Peppermint Candy
Instructions
- In a microwave bowl add the 1 tablespoon of cream cheese and microwave for 15 seconds. You can also start with the cream cheese at room temperature.
- To the softened cream cheese add the 1/3 cup of sugar and combine well.
- Next, stir in 1 teaspoon of peppermint extract.
- To the mixture add the half and half and the milk and stir.
- Add the ice cream mixture to a pint Ninja Creami container that fits your machine, to the max fill line.
- This is now the vanilla base.
- Freeze for at least 24 hours.
- Let the frozen pint container sit on the counter for 15 minutes. Run the side of the pint under warm water for 30 seconds.
- When ready to spin your Peppermint Bark ice cream, assemble the frozen pint container into the Ninja
- Creami outer bowl with the paddle attached to the lid and secure onto the machine. For the first spin use the Ice Cream function.
- If after the first spin, the ice cream is a little crumbly, re-attach and use the re-spin setting. Performing a re-spin will give you the perfect blend of delicious ice cream.
- When the ice cream is the consistency you like, make a small hole in the middle and add the peppermint candy. Spin on the mix in the setting.
- Prep Time: 6
- Category: Dessert
- Method: Ninji Creami
