1 small slab peppermint chocolate
150 g sugar
50 g golden syrup
50 g salted butter
3 tsp vanilla essence
½ salt
100 g milk
500 g cream
4 eggs

One 1.5 litre container


  • Grind a small slab of peppermint chocolate in the mixing bowl for 6 sec/speed 6, and set aside for later use.
  • In a clean mixing bowl, add sugar, syrup, butter and vanilla essence, and mix 15 min/Varoma/speed 1.
  • Add salt, milk and cream and mix for 30 sec/speed 5.
  • Add eggs and the ground peppermint chocolate to the bowl and mix 20 sec/speed 5, and then another
    5 min/80°C/speed 4.
  • Pour mixture into a 1.5 litre container and freeze for 12 hours.
  • Take out and mix for 1 min/speed 5.
  • Put back into the freezer for a couple of hours before ready to enjoy.

Cook’s Tips

  • Freeze for another 6 hours after step 6, and then mix for another 1 min/speed 5 if you have the time. This makes the ice cream even smoother
  • You can add any other chocolate to the mix in step 4, or even nuts to taste
  • If you leave out the chocolate/nuts, it will then be a normal vanilla ice cream

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Peppermint Chocolate Ice Cream