Summer heat calls for invigorating treats, and peppermint desserts provide just the relief needed. Options include the creamy Peppermint Chocolate Chip Ice Cream and the easy No-Bake Peppermint Cheesecake. For a fun twist, try Minty Mojito Popsicles or Peppermint Bark Brownies. Other delightful choices are Chocolate Mint Cupcakes, Peppermint White Chocolate Fudge, and Peppermint-infused fruit salad. Grilled Chocolate Mint Skewers add a unique touch. Discover even more tempting recipes to cool off and satisfy cravings.
Peppermint Chocolate Chip Ice Cream
Peppermint Chocolate Chip Ice Cream is a revitalizing and delightful treat that’s perfect for hot summer days or any occasion that calls for a sweet indulgence.
This homemade ice cream combines the cool, invigorating flavor of peppermint with rich chocolate chips, creating a deliciously balanced dessert that will please both kids and adults alike.
It takes about 30 minutes of active preparation time, but you will need to account for several hours of freezing, making it an excellent make-ahead option for gatherings or family movie nights.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- A few drops of green food coloring (optional)
Cooking Steps:
- In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, peppermint extract, and vanilla extract until the sugar is completely dissolved.
- If you want to achieve a festive green color, add a few drops of green food coloring and mix until you reach your desired shade.
- Stir in the chocolate chips until evenly distributed throughout the mixture.
- Cover the bowl with plastic wrap and place it in the refrigerator for about 2 hours to chill the mixture thoroughly.
- After chilling, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer the ice cream to an airtight container, smoothing the top with a spatula, and freeze for at least 4 hours or until firm.
- When ready to serve, scoop into bowls or cones and enjoy your homemade peppermint chocolate chip ice cream!
Variations and Tips:
- Add-Ins: Feel free to incorporate crushed peppermint candies or Oreo cookie crumbs for extra texture and flavor.
- Garnish: Top with whipped cream, crushed candy canes, or a drizzle of chocolate syrup for an extra special touch.
- Dairy-Free Option: Substitute with coconut cream and almond milk for a dairy-free version that still delivers great flavor.
- Churning Alternatives: If you do not have an ice cream maker, pour the mixture into a shallow dish and place it in the freezer. Stir every 30 minutes for about 3-4 hours until it reaches the desired consistency.
No-Bake Peppermint Cheesecake
No-Bake Peppermint Cheesecake
No-Bake Peppermint Cheesecake is a revitalizing summer dessert that combines the rich, creamy texture of cheesecake with the cool, invigorating flavor of peppermint. This delightful dish is perfect for holiday gatherings, summer parties, or simply as a sweet treat to enjoy at home.
With a preparation time of just 30 minutes and a chilling time of 4 hours, it’s a quick yet impressive dessert option, especially for those who prefer a lighter no-bake option during the warmer months.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1 cup heavy whipping cream
- 1/2 cup whipped cream (for topping)
- Crushed peppermint candies (for garnish)
- Optional: Chocolate shavings (for garnish)
Instructions:
- Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are fully coated and resemble wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Set aside.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar, vanilla extract, and peppermint extract, and continue to beat until fully incorporated and creamy.
- Whip the Heavy Cream: In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well incorporated. Be careful not to deflate the whipped cream.
- Combine and Chill: Pour the cheesecake filling over the prepared crust in the springform pan, smoothing the top with a spatula. Cover the pan with plastic wrap and refrigerate for at least 4 hours or until fully set.
- Serve: Once chilled, remove the cheesecake from the springform pan. Top with whipped cream and garnish with crushed peppermint candies and optional chocolate shavings. Slice and serve, and enjoy the revitalizing flavors!
Variations:
- Chocolate Peppermint Cheesecake: Add 1/4 cup of unsweetened cocoa powder to the cream cheese mixture for a chocolate twist.
- Layered Cheesecake: Create layers by alternating between cheesecake filling and a layer of chocolate ganache or mint chocolate chip ice cream.
Tips:
- Make sure your cream cheese is at room temperature to avoid lumps in the filling.
- For a stronger peppermint flavor, you can increase the peppermint extract to 1 ½ tsp, but be cautious as too much can overpower the dessert.
- For a festive look, consider using holiday-themed cookie crumbs for the crust.
Peppermint Bark Brownies
Peppermint Bark Brownies are a delightful twist on the classic chocolate brownie, infused with invigorating peppermint flavor and topped with a layer of crunchy white chocolate and crushed candy canes. These rich and decadent treats are perfect for holiday parties, gatherings, or simply as a sweet indulgence during the summer months when peppermint is often unexpected.
The recipe takes about 25 minutes of preparation time plus an additional 30 minutes to bake, making it a quick and easy dessert for any chocolate lover.
Ingredients:
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup white chocolate chips
- 1/2 teaspoon peppermint extract
- Crushed candy canes (for topping)
Cooking Steps:
- Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking dish with parchment paper, leaving some overhang for easier removal.
- In a medium saucepan, melt the unsalted butter over medium heat. Once melted, remove from heat and stir in the granulated sugar until well combined.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the semisweet chocolate chips.
- Pour the brownie batter into the prepared baking dish, spreading it evenly.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- While the brownies are baking, melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. Once the brownies are done and slightly cooled, spread the melted white chocolate over the top.
- Drizzle the peppermint extract over the white chocolate and sprinkle with crushed candy canes.
- Allow the brownies to cool completely in the baking dish, then lift them out using the parchment paper and cut into squares.
Variations & Tips:
- For a richer chocolate flavor, add an extra 1/4 cup of cocoa powder and reduce the flour by the same amount.
- Experiment with different types of candy canes or even peppermint bark pieces for topping.
- For a softer brownie, slightly under-bake them by checking a few minutes earlier than the suggested baking time.
- You can add a layer of chocolate ganache for an extra decadent touch by melting more semisweet chocolate chips with a bit of heavy cream and pouring it over the cooled brownies before adding the white chocolate layer.
Minty Mojito Popsicles
Minty Mojito Popsicles are a revitalizing and delightful summer treat that combines the classic flavors of a mojito cocktail into a frozen dessert form.
Perfect for cooling off on a hot day or serving at a summer gathering, these popsicles are sure to impress both adults and kids alike.
With a preparation time of just 15 minutes and a freezing time of about four hours, these popsicles can be made in advance and enjoyed whenever the craving strikes.
Ingredients:
- 1 cup fresh mint leaves, packed
- 1/2 cup granulated sugar
- 1/2 cup fresh lime juice (about 4-5 limes)
- 1 cup water
- 1/2 cup white rum (optional for an adult version)
- 1/2 cup club soda
Cooking Steps:
- In a saucepan, combine the granulated sugar and water over medium heat, stirring until the sugar dissolves completely.
- Remove from heat and let it cool slightly.
- Add the fresh mint leaves to the warm sugar water and allow them to steep for about 10-15 minutes to infuse the mint flavor.
- Strain the mixture through a fine-mesh sieve into a mixing bowl to discard the mint leaves, pressing down gently to extract as much liquid as possible.
- Stir in the fresh lime juice and, if using, the white rum. Mix well to combine.
- Pour the mixture into popsicle molds, leaving a little space at the top for expansion during freezing.
- Insert sticks as per the manufacturer’s instructions.
- Freeze for at least 4 hours or until solid. To remove popsicles, run warm water over the outside of the molds for a few seconds until they release.
Variations and Tips:
- Non-Alcoholic Version: Omit the white rum for a kid-friendly popsicle. You can also replace it with coconut water for an added tropical flavor.
- Add Fruits: Consider blending pieces of fresh fruit, like strawberries or raspberries, into the mixture before freezing for a fruity twist.
- Mint Garnish: For an extra touch of presentation, garnish the popsicles with a small sprig of mint once they are solid before serving.
- Infusing Water: Try adding a few slices of lime or cucumber to the water as it heats for an added layer of flavor.
- Storage: These popsicles can be stored in the freezer for up to a month, but it’s unlikely they will last that long!
Chocolate Mint Cupcakes
Chocolate Mint Cupcakes are a delightful treat that combines rich chocolate flavors with a rejuvenating hint of peppermint, making them the perfect dessert for summer gatherings and special occasions.
These cupcakes are ideal for chocolate lovers and mint enthusiasts alike, and they are sure to impress your friends and family. With a preparation time of just 30 minutes (plus baking and cooling time), you’ll have a batch of these delicious cupcakes ready to enjoy in no time!
Ingredients:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon peppermint extract
- 1/2 cup semi-sweet chocolate chips
- 1 cup powdered sugar (for frosting)
- 2 tablespoons unsweetened cocoa powder (for frosting)
- 4 tablespoons unsalted butter, softened (for frosting)
- 1-2 tablespoons milk (for frosting)
- 1 teaspoon peppermint extract (for frosting)
- Crushed peppermint candies (for garnish)
Instructions:
- Preheat your oven to 350°F (175°C) and line a cupcake tray with 12 cupcake liners.
- In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
- In a separate bowl, cream the softened butter until smooth. Add the eggs, buttermilk, and peppermint extract, and beat until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix. Fold in the chocolate chips.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the frosting by beating the softened butter in a bowl until creamy. Gradually add the powdered sugar and cocoa powder, mixing until combined.
- Add the milk and peppermint extract, and beat until the frosting is smooth and spreadable.
- Once the cupcakes are fully cooled, generously frost each one with the chocolate mint frosting. Top with crushed peppermint candies for an extra burst of flavor and festive flair.
Variations & Tips:
- For a lighter flavor, consider using a lighter cake base such as a vanilla cupcake and simply incorporate peppermint for a refreshing twist.
- Substitute the chocolate chips for white chocolate chips for a different flavor profile that still marries well with the mint.
- To enhance the mint flavor, use fresh mint leaves to infuse the butter or make a mint syrup to drizzle over the cupcakes.
- Keep leftovers stored in an airtight container at room temperature for up to three days to maintain freshness.
Peppermint Meringue Cookies
Peppermint meringue cookies are light, airy confections that are perfect for summer gatherings or holiday parties. These delightful treats melt in your mouth and are infused with a revitalizing peppermint flavor, making them ideal for those who enjoy a sweet yet crisp dessert.
With a preparation time of about 20 minutes and a baking time of 1 hour, you’ll have these whimsical cookies ready to impress your family and friends in no time!
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon peppermint extract
- 1/4 teaspoon vanilla extract
- 1/4 cup crushed peppermint candies (for garnish)
- Red and white sprinkles (optional)
Cooking Steps
1. Preheat the Oven: Begin by preheating your oven to 200°F (93°C) and line two baking sheets with parchment paper.
2. Whip the Egg Whites: In a large mixing bowl, beat the egg whites using an electric mixer on medium speed until foamy. Gradually add the cream of tartar and continue beating until soft peaks form.
3. Add Sugar: Slowly add the granulated sugar, about one tablespoon at a time, while mixing on high speed. Continue to beat the mixture until it turns glossy and stiff peaks form.
4. Flavoring: Gently fold in the peppermint and vanilla extracts, being careful not to deflate the meringue.
5. Pipe the Meringues: Transfer the meringue mixture to a piping bag fitted with a star tip. Pipe small mounds or swirls onto the prepared baking sheets, spacing them about an inch apart.
6. Bake: Place the baking sheets in the preheated oven and bake for 1 hour or until the meringues are dry and can easily be lifted off the parchment paper.
Turn off the oven and let the cookies cool completely inside the oven with the door slightly ajar, which will help them dry out further.
7. Garnish: Once cooled, piped meringue cookies can be optionally topped with crushed peppermint candies and sprinkles for an extra festive touch.
Variations and Tips
- Coloring: Add a few drops of red food coloring to the meringue before piping for a fun swirled effect.
- Storage: Keep the meringue cookies in an airtight container at room temperature to maintain their crispiness for up to a week.
- Flavor Variation: Experiment with different extracts, such as almond or lemon, for a unique twist on the classic peppermint flavor.
- Serving Suggestion: Pair these cookies with a scoop of peppermint ice cream or use them as an elegant topping on a dessert platter.
Enjoy your delightful peppermint meringue cookies, perfect for a revitalizing summer treat!
Frozen Peppermint Parfaits
Ingredients:
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 1 teaspoon peppermint extract
- 1 cup crushed peppermint candies (plus extra for topping)
- Green food coloring (optional)
- Fresh mint leaves for garnish (optional)
Cooking Steps:
- In a large mixing bowl, whip the heavy cream with an electric mixer on medium speed until soft peaks form, about 3-5 minutes.
- In a separate bowl, combine the sweetened condensed milk and peppermint extract. If you want a subtle green hue, add a few drops of green food coloring and mix well.
- Gradually fold the whipped cream into the condensed milk mixture, taking care not to deflate the whipped cream. Mix until combined.
- Gently fold in the crushed peppermint candies, reserving some for the topping.
- Spoon the mixture into serving cups or a large glass dish, layering it as you like (optional: create layers with additional crushed peppermint).
- Cover the parfaits with plastic wrap and freeze for at least 4 hours or until firm.
- Before serving, sprinkle the tops with additional crushed peppermint candies and garnish with fresh mint leaves if desired.
Variations & Tips:
- For a chocolate twist, mix in some chocolate chips or swirls of chocolate sauce.
- You can substitute crushed Oreos for the peppermint candies to create a cookies and cream version.
- If you’re short on time, you can use store-bought peppermint ice cream instead of whipping cream and condensed milk.
- Allow the parfaits to sit at room temperature for a few minutes before serving for easier scooping. Enjoy your delightful summer treat!
Peppermint White Chocolate Fudge
Peppermint White Chocolate Fudge
This delightful peppermint white chocolate fudge is a sweet and revitalizing treat, perfect for the summer months. It offers a creamy, melt-in-your-mouth texture with a burst of peppermint flavor that will transport you to a winter wonderland anytime of the year. Ideal for family gatherings, holiday parties, or simply as a delightful snack for yourself, this fudge can be prepared in about 20 minutes, plus additional cooling time.
Ingredients:
- 2 cups white chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup unsalted butter
- 1 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 1/2 cup crushed peppermint candies (plus extra for garnish)
- Pinch of salt
Cooking Steps:
- Prepare the Pan: Line an 8×8-inch square baking dish with parchment paper, allowing some overhang for easy removal.
- Melt Ingredients: In a medium saucepan over low heat, combine white chocolate chips, sweetened condensed milk, and unsalted butter. Stir continuously until the mixture is melted and smooth.
- Flavor It: Once melted, remove from heat and stir in the peppermint extract, vanilla extract, and a pinch of salt until well blended.
- Mix in Peppermint: Gently fold in the crushed peppermint candies, reserving a few for garnishing later.
- Pour into Pan: Spread the fudge mixture evenly into the prepared baking dish. Use a spatula to smooth the top.
- Garnish: Sprinkle the reserved crushed peppermint candies on top for an extra festive touch.
- Chill: Refrigerate the fudge for at least 2 hours, or until firm.
- Cut and Serve: Once firm, use the parchment overhang to lift the fudge out of the pan. Slice into squares and enjoy!
Variations and Tips:
- Add Color: For a layered effect, you can make colored fudge by adding a few drops of food coloring to the mixture before pouring it into the pan.
- Chocolate Mint: If you prefer a chocolatey version, substitute half the white chocolate chips with dark chocolate chips for a chocolate peppermint fudge.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 weeks. Make sure to separate layers with parchment paper to avoid sticking.
- Gift it: Package pieces of fudge in decorative bags or tins for thoughtful homemade gifts.
- Elevate Flavors: Add a sprinkle of sea salt on top right before chilling for a sweet and salty flavor combination.
Mint Chocolate Chip Milkshake
The Mint Chocolate Chip Milkshake is a delightful and invigorating dessert perfect for warm summer days.
Whether you’re cooling off after a day in the sun or hosting a gathering with family and friends, this creamy treat is sure to impress.
With a preparation time of just 10 minutes, you can whip up this delicious beverage in no time.
It’s an excellent choice for mint lovers of all ages, combining the coolness of peppermint with the rich flavor of chocolate.
Ingredients
- 2 cups vanilla ice cream
- 1 cup milk
- 1/4 cup peppermint syrup
- 1/2 teaspoon peppermint extract (optional)
- 1/2 cup chocolate chips
- Whipped cream (for topping)
- Fresh mint leaves (for garnish, optional)
Cooking Steps
- In a blender, combine the vanilla ice cream, milk, peppermint syrup, and peppermint extract (if using). Blend until smooth and creamy.
- Add in the chocolate chips and pulse the blender a few times to mix them in without completely breaking them down.
- Pour the milkshake into chilled glasses.
- Top generously with whipped cream and sprinkle extra chocolate chips on top if desired.
- Garnish with fresh mint leaves for an added touch of liveliness and color.
Variations and Tips
- For a richer flavor, consider adding a scoop of chocolate ice cream in place of vanilla or mixing in some cocoa powder.
- If you like your milkshake thicker, reduce the amount of milk used; for a thinner consistency, add more.
- To enhance the mint flavor, increase the amount of peppermint syrup or extract to your taste preference.
- Add a drizzle of chocolate syrup inside the glass before pouring in the milkshake for a decorative flair.
- For a fun twist, blend in crushed cookies like Thin Mints for a more indulgent treat.
Enjoy your Mint Chocolate Chip Milkshake as a cool, sweet escape during the summer heat!
Peppermint Infused Fruit Salad
This Peppermint Infused Fruit Salad is a revitalizing and vibrant dish perfect for summer gatherings, picnics, or a light dessert after a hearty meal.
It’s ideal for those who enjoy fruity flavors with a unique twist and is suitable for all ages. Preparation time is approximately 15 minutes, making it a quick and easy option to whip up when you want something light and revitalizing.
Ingredients:
- 2 cups strawberries, hulled and sliced
- 2 cups blueberries
- 2 cups seedless watermelon, cubed
- 2 cups pineapple, cubed
- 1/4 cup fresh mint leaves, chopped
- 1-2 teaspoons peppermint extract (to taste)
- 2 tablespoons honey or agave syrup (optional)
- Juice of 1 lime
Cooking Steps:
- In a large mixing bowl, combine the sliced strawberries, blueberries, watermelon, and pineapple.
- In a small bowl, whisk together the chopped mint leaves, peppermint extract, honey (if using), and lime juice until well combined.
- Pour the peppermint mixture over the fruit and gently toss everything together until the fruit is evenly coated with the dressing.
- Cover the bowl and refrigerate the fruit salad for at least 10 minutes to allow the flavors to meld together.
- Before serving, give the fruit salad a final gentle toss. Garnish with extra mint leaves if desired.
Variations & Tips:
- For added texture, consider adding chopped nuts such as pistachios or almonds.
- You can experiment by substituting other fruits like mango, kiwi, or grapes based on your preference or seasonal availability.
- If you prefer a creamier texture, serve the salad with a dollop of whipped coconut cream or yogurt.
- Enjoy this salad within a day for the best freshness, as fruits can begin to lose their texture when stored for longer periods.
Grilled Chocolate Mint Skewers
Grilled Chocolate Mint Skewers are a delightful and invigorating summer dessert perfect for gatherings, barbecues, or a sweet end to any meal. This fun and easy-to-make treat takes about 20 minutes to prepare and cook, making it ideal for both kids and adults who wish to enjoy the wonderful combination of warm, melted chocolate and fresh mint.
Whether served at a party or enjoyed as a cozy family treat, these skewers bring a touch of whimsy and indulgence to your summer dessert lineup.
Ingredients:
- Fresh mint leaves
- 1 cup semi-sweet chocolate chips
- 1 tablespoon coconut oil
- Wooden skewers (soaked in water for 30 minutes to prevent burning)
- Optional toppings: crushed nuts, sprinkles, or sea salt
Cooking Steps:
- Preheat your grill or grill pan to medium heat.
- In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil, then microwave in 30-second intervals, stirring between each, until smooth and fully melted.
- Take the soaked wooden skewers and thread fresh mint leaves onto them, adding about 3-4 mint leaves per skewer.
- Once the skewers are loaded, dip each mint skewer into the melted chocolate, ensuring an even coating.
- Place the chocolate-dipped skewers on a tray lined with parchment paper.
- Grill the skewers for 1-2 minutes on each side until the chocolate is slightly set, and the mint leaves become fragrant.
- Remove from the grill and allow to cool for a moment; then sprinkle with optional toppings such as crushed nuts, sprinkles, or a pinch of sea salt for added flavor.
- Serve immediately while warm, or allow to cool completely for a firmer chocolate coating.
Variations and Tips:
- For a fruity twist, add sliced strawberries or banana slices to the skewers alongside the mint.
- Use different types of chocolate, like dark or white chocolate, for varied flavor profiles.
- Experiment with flavored chocolate by adding a few drops of peppermint extract or orange zest to the melted chocolate.
- If you don’t have a grill, these can also be made under a broiler or simply dipped and chilled for a no-cook option.
- Serve with a scoop of vanilla ice cream or yogurt for a delicious pairing.
