Step 1

Prep: Combine the heavy cream and vanilla extract in a large mixing bowl. Use an electric hand mixer to beat the cream into stiff peaks. Start on a low speed and slowly work your way up to a high speed as the cream thickens. This typically takes 5-7 minutes.

Step 2

Add the condensed milk and all but ¼ cup of the peppermint bark to the mixing bowl and gently fold the mixture together with a large spatula. Mix just until combined; overmixing will yield crumbly ice cream, instead of creamy.

Step 3

Chill: Pour the ice cream mixture into a 9x5 inch loaf pan and top with remaining peppermint bark. Cover ice cream with plastic wrap & chill in the freezer for 3 hours.

Step 4

Stir, then transfer to an airtight container and place back in the freezer until firm. Let your ice cream soften on the counter for a few minutes before you scoop it. Serve & enjoy!