Chocolate Peppermint Ice Cream with Peppermint Crunch Marshmallow Swirl

In the bowl of a stand mixer fitted with the whisk attachment, beat whipping cream until stiff peaks form.

In a large bowl and using a rubber spatula, stir together sweetened condensed milk, cocoa powder, and both extracts, stirring until well combined. Fold in whipped cream, making sure all ingredients are combined (this might take a little muscle!).

Pour into a 2-quart container (a freezer safe loaf pan works well) and set aside.

In a small bowl, stir together peppermint chips and marshmallow creme. Spoon marshmallow/peppermint mixture in 3 dollops on top of ice cream mixture. Using a knife, swirl marshmallow creme through ice cream (be sure to use knife to break up large clumps) until incorporated.

Cover pan and freeze for 6 hours, or until firm. If desired, serve with ganache or hot fudge and/or extra peppermint chips.