Chocolate Peppermint Ice Cream With Peppermint Crunch Marshmallow Swirl

• 2 cups Heavy Whipping Cream
• 1 can (14 Oz. Size) Sweetened Condensed Milk
• 1/2 cups Unsweetened Cocoa Powder
• 1-1/2 teaspoon Vanilla Extract
• 1/4 teaspoons Peppermint Extract
• 1/3 cups Peppermint Crunch Baking Chips (I Recommend Andes)
• 1 cup Marshmallow Creme

1. In the bowl of a stand mixer fitted with the whisk attachment, beat whipping cream until stiff peaks form.
2. In a large bowl and using a rubber spatula, stir together sweetened condensed milk, cocoa powder, and both extracts, stirring until well combined. Fold in whipped cream, making sure all ingredients are combined (this might take a little muscle!).
3. Pour into a 2-quart container (a freezer safe loaf pan works well) and set aside.
4. In a small bowl, stir together peppermint chips and marshmallow creme. Spoon marshmallow/peppermint mixture in 3 dollops on top of ice cream mixture. Using a knife, swirl marshmallow creme through ice cream (be sure to use knife to break up large clumps) until incorporated.
5. Cover pan and freeze for 6 hours, or until firm. If desired, serve with ganache or hot fudge and/or extra peppermint chips.

cream, milk, cocoa, vanilla, ubc, peppermint crunch baking chips, marshmallow creme

Taken from tastykitchen.com/recipes/desserts/chocolate-peppermint-ice-cream-with-peppermint-crunch-marshmallow-swirl/ (may not work)