Haagen Dazs Peppermint Bark Ice Cream Bars Recipe

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I have to admit, I’m one of those people who eagerly waits for these Haagen Dazs Peppermint Bark Ice Cream Bars to hit the shelves. They’re like a little taste of holiday cheer, perfectly balanced between refreshing peppermint and indulgent chocolate. But what happens when they’re out of stock or the craving strikes during the off-season? Well, I’ve got you covered!

How to make Haagen Dazs Peppermint Bark Ice Cream Bars

Haagen Dazs Peppermint Bark Ice Cream Bars is a limited-edition frozen dessert bar from the brand Häagen‑Dazs: it consists of a white-chocolate (or white-chocolate-style) ice-cream center, coated in a crunchy layer of dark chocolate, and studded with pieces of peppermint candy (peppermint “bark”).

Ingredients to make Haagen Dazs Peppermint Bark Ice Cream Bars

For the Peppermint Ice Cream:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tsp pure peppermint extract (add more if you enjoy a stronger mint flavor)
• 1/2 cup crushed peppermint candies

For the Chocolate Peppermint Bark:

• 1 cup semi-sweet or dark chocolate chips
• 1 cup white chocolate chips
• 1/3 cup crushed peppermint candies

For the Chocolate Coating:

• 2 cups semi-sweet or dark chocolate chips
• 1 tbsp coconut oil (optional, for a smoother coating)
• Additional crushed peppermint candies for sprinkling (optional)

Instructions

1. Make the Peppermint Ice Cream

1. In a large mixing bowl, whisk together the heavy cream, whole milk, and granulated sugar until the sugar dissolves completely.
2. Stir in the peppermint extract. Taste and adjust the amount if needed.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–30 minutes).
4. Once churned, gently fold in the crushed peppermint candies. Transfer the ice cream to a container and freeze for 4–6 hours or until firm enough to scoop.

2. Prepare the Chocolate Peppermint Bark

1. Melt the semi-sweet or dark chocolate chips in a microwave-safe bowl or double boiler until smooth. Spread the melted chocolate thinly on a parchment-lined baking sheet.
2. Let the dark chocolate set for about 10 minutes, then melt the white chocolate chips in a separate bowl. Drizzle or layer the white chocolate over the set dark chocolate.
3. Sprinkle crushed peppermint candies on top while the chocolate is still warm.
4. Allow the bark to set completely (you can speed this up by placing it in the fridge or freezer). Once hardened, break the bark into bite-sized pieces.

3. Assemble the Ice Cream Bars

1. Line a rectangular baking dish or pan with parchment paper. Spread the frozen peppermint ice cream in an even layer (approximately 1–1.5 inches thick). Sprinkle a generous layer of the chocolate peppermint bark pieces on top of the ice cream.
2. Freeze the ice cream and bark mixture for another 2 hours (or until it’s firm enough to hold its shape when cut).
3. Once frozen, remove the ice cream slab from the pan and cut it into bar shapes (rectangles or squares work best).

4. Make the Chocolate Coating

1. Melt the semi-sweet chocolate chips with coconut oil in a microwave-safe bowl or double boiler until smooth. Let the melted chocolate cool slightly so it doesn’t melt the ice cream when dipped.
2. Using a fork or spatula, dip each ice cream bar into the chocolate coating, covering all sides. Place the coated bars on a parchment-lined tray.
3. Optional: Sprinkle crushed peppermint candies on top of the chocolate coating for extra flair.

5. Freeze and Serve

1. Place the coated ice cream bars in the freezer for at least 1–2 hours to allow the chocolate coating to set completely.
2. Serve and enjoy this homemade holiday treat! Store leftovers in an airtight container in the freezer.

Tips for Success

• Work Quickly: When assembling and dipping the bars, it’s important to work fast to prevent the ice cream from melting. Keep the bars as cold as possible when dipping them into the chocolate.
• Use Quality Chocolate: High-quality chocolate will make a big difference in flavor. Choose chocolate chips or bars that melt smoothly and taste rich.
• Customize the Bark: Feel free to experiment with the peppermint bark—add crushed almonds, drizzle caramel, or create a thicker bark layer for extra crunch.
• Temperature Control for Dipping: Let the melted chocolate cool slightly before dipping the ice cream bars to avoid melting the ice cream.

What to serve with

Häagen-Dazs Peppermint Bark Ice Cream Bars already shine as a standalone festive dessert, but pairing them with complimentary treats and beverages can make your holiday spread even more special.

• Hot Chocolate: Prepare a rich, decadent hot chocolate using milk and dark chocolate for a luxurious feel. Add whipped cream, chocolate shavings, and a drizzle of peppermint syrup on top to keep the festive theme. Offer a bowl of mini marshmallows or crushed candy canes as optional toppings for guests.
• Peppermint Mocha: A peppermint mocha coffee pairs perfectly with the minty flavor of the Haagen Dazs Peppermint Bark Ice Cream Bars. Combine brewed coffee or espresso with steamed milk, chocolate syrup, and a hint of peppermint extract. Finish with whipped cream and a dusting of cocoa powder!
• Chai Latte: The warming spices of a chai latte (cinnamon, cardamom, cloves) can complement the refreshing taste of peppermint while adding a new dimension to the flavor pairing.
• Tea: Serve a holiday-inspired herbal tea, such as peppermint or cinnamon-spiced rooibos. These lighter options cleanse the palate and go nicely with the sweetness of the Haagen Dazs Peppermint Bark Ice Cream Bars.

Ingredients Substitutes

There are plenty of ways to substitute ingredients while still achieving the delicious and festive essence of Haagen Dazs Peppermint Bark Ice Cream Bars.

Peppermint Ice Cream Substitutes

1. Dairy-Free Alternative

If you’re looking for a non-dairy substitute:

• Coconut Milk or Almond Milk: Replace the heavy cream and whole milk with canned full-fat coconut milk or almond milk. Full-fat coconut milk provides the creamiest texture, while almond milk gives a light and subtly nutty flavor.
• Non-Dairy Creamer: Use plant-based coffee creamers (like oat or cashew creamer) for a velvety texture.
• Dairy-Free Peppermint Ice Cream: If making ice cream from scratch feels overwhelming, purchase pre-made vegan peppermint ice cream from brands like So Delicious or NadaMoo.

2. Lower-Fat Options

If you prefer a lighter version:

• Swap heavy cream for half-and-half or use 1 cup of low-fat milk combined with 1 cup of yogurt for a creamy yet lighter base.
• Greek yogurt (unsweetened/plain) can be added alongside milk to create a tangy, lighter ice cream base.

3. Natural Sweetener Instead of Sugar

If you’re avoiding refined sugar:

• Replace granulated sugar with honey, maple syrup, or coconut sugar at a 1:1 ratio. Keep in mind that these alternatives might slightly alter the flavor. Honey blends beautifully with peppermint for a subtly floral taste.
• Stevia or Monk Fruit Sweetener: Use zero-calorie sweeteners for a sugar-free version. Be sure to check the conversion ratios on the packaging, as these are typically much sweeter than regular sugar.

4. Peppermint Flavor Substitute

If peppermint extract isn’t available:

• Use crushed peppermint candies: It adds flavor and texture directly into the ice cream base.
• Substitute with spearmint extract or steep fresh mint leaves in the milk mixture for a naturally infused minty flavor.

Chocolate Peppermint Bark Substitutes

1. Chocolate Substitutes

If you want to use alternative chocolate options:

• Use milk chocolate if semi-sweet or dark chocolate feels too bitter.
• Carob Chips: For a caffeine-free or allergy-friendly option, substitute chocolate chips with carob chips, which have a sweet, rustic flavor.
• Vegan Chocolate: Brands like Enjoy Life or Hu Chocolate offer dairy-free chocolate chips or chocolate bars.

2. White Chocolate Alternatives

If white chocolate isn’t your favorite or is unavailable:

• Yogurt Chips: These are a tangy substitute that mimics the look of white chocolate but with a slightly different flavor.
• Coconut Butter Drizzle: Melted coconut butter can give you a creamy drizzle effect similar to white chocolate, but with a mild coconut taste.
• Skip white chocolate and make an exclusive dark chocolate peppermint bark for simplicity.

3. Peppermint Candy Alternatives

If you’re avoiding candy or prefer something else:

• Use crushed peppermint-flavored gumdrops or white chocolate peppermint chips as a topping.
• For a more subtle approach, sprinkle finely chopped fresh mint leaves on the bark instead of candy.

Chocolate Coating Substitutes

1. Dairy-Free Chocolate Coating: Use dairy-free chocolate chips with a splash of coconut or almond oil for a smooth dipping mixture.

2. Healthier Chocolate Coating Option: Make your chocolate coating using cacao powder mixed with melted coconut oil and a natural sweetener like maple syrup. This creates a rich, homemade chocolate coating without processed additives.

3. Texture Alternatives: Add crushed nuts (like pistachios or almonds) or toasted coconut flakes on the outside of the bars. Sprinkle the coating with crushed freeze-dried strawberries or pomegranate seeds for additional festive flair.

Final Thoughts

Adding thoughtful pairings and creative presentation will make your Haagen Dazs Peppermint Bark Ice Cream Bars the star of any holiday gathering.

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