No churn peppermint bark ice cream is a perfect warm weather Christmas dessert recipe!
Melt together the ganache ingredients using a double boiler or the microwave. If using the microwave, start with 1 minute at 50% power, then stir, and use additional 20 second intervals as needed until smooth. Set aside the ganache until it reaches room temperature (about 10 minutes). If you're pressed for time and moving on to making the ice cream base immediately, refrigerate the ganache and it will cool enough while you are making the base.
In an ice cream container or loaf pan, layer 1/2 of the ice cream mixture along the bottom of the pan. Top with half the room temperature ganache. Top with the remaining ice cream, and the remaining ganache. Use a chopstick or butter knife to swirl the ganache through the ice cream. Top with crushed peppermint candies and freeze until solid, about 1 hour.
To maintain maximum freshness, press a piece of plastic wrap over the top of the ice cream while in the freezer. Enjoy within a month.