Ice Cream Peppermint Bark. Eat as is or serve over more ice cream.
The perfect winter treat!
Ice Cream Peppermint Bark
by Jessie Daye
Ingredients
- (1) box Trader Joe’s mini peppermint ice cream cones
- 18 oz dark chocolate
- 18 oz white chocolate
- Crushed candy canes or mints
Method
- Line a half sheet tray with parchment paper and set aside. Melt dark chocolate at 30 second intervals, stirring in between, until completely melted.
- Pour dark chocolate onto the parchment paper and use a spatula to smooth out until you have one flat surface. Refrigerate for five minutes.
- While the dark chocolate is refrigerating use a sharp knife to slice your ice cream cones in half. Place back into freezer and melt your white chocolate at 30 second intervals, stirring in between, until completely melted.
- Pour white chocolate on top of dark and smooth again. Wait one minute until it cools then place ice cream cones into chocolate and sprinkle with crushed candy canes. Freeze until ready to serve then break and enjoy!
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Hi, I'm Jessie.
I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.
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