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This Peppermint Ice Cream recipe may be one of the creamiest ice creams you will ever make. It is peppermint perfection and so pretty too!
Peppermint Stick Ice Cream
Peppermint Ice Cream is a tradition and a favorite dessert at our house. My husband grew up making it every New Year’s Eve with all the leftover Christmas candy canes.
The pretty pink color comes from the candy canes dissolving into the ice cream as it churns.
For lots of peppermint flavor, the ice cream uses a combination of peppermint extract and crushed up candy cane. Be sure and save a little crushed peppermint to serve on top of the ice cream.
Why You’ll Love This Recipe
Besides being delicious, it’s easy. The recipe doesn’t contain any eggs so there is no need to make and cook a custard base. That also means there is no need to chill it before processing the ice cream!
This recipe is quick, easy and delicious!
Ingredients Needed
- Whole milk
- Half & Half (see notes below)
- Heavy cream
- Sugar
- Salt
- Vanilla extract
- Peppermint extract. Use peppermint extract NOT mint extract. There is a definite difference in flavor. Mint extract is great but not for this ice cream.
- Candy Cane or crushed peppermint candy
What Is Half And Half?
I am often asked what half and half is. It is a combination of whole milk and whipping cream. If you don’t have half and half where you live (I think it may be an American thing) just use more whipping cream and whole milk in place of the half and half – a 1:1 ratio. But if you can buy half and half, I highly recommend doing so.
How to Make Homemade Peppermint Ice Cream
- Mix together milks and sugar in a bowl. Stir well.
- Whisk in salt, and extracts.
- Add in crushed candy canes, (see tip below) reserving some to sprinkle on top.
- Pour into ice cream maker and churn according to manufacturer’s instructions.
- Freeze in an airtight insulated container in the freezer to allow it to set up.
Tips from Leigh Anne
- Crush the peppermint candy in a food processor or place it in a zippered bag and pound it with a hammer or mallet. I like to crush it until it is about 1/2 powder and 1/2 small pieces of peppermint.
- If you want more crunch to your ice cream, process the ice cream and add the peppermint candy in the last 5 minutes or churning, that way less of it will dissolve into the ice cream as it churns and leave more chunks of peppermint.
Frequently Asked Questions
How long will homemade ice cream last in the freezer?
Stored in an airtight, insulated ice cream container it will last for a couple of weeks.
Do I have to use an ice cream maker?
This homemade ice cream recipe is designed to be made in an ice cream maker and is not meant to be a no churn ice cream.
What kind of ice cream maker do you use?
I use a Cuisinart 2 qt. ice cream maker. I then transfer the ice cream into this insulated ice cream container to let the ice cream harden up.
I always make sure I stash some extra candy canes in the cupboard after the holidays so I don’t have to wait until the next Christmas to make more of this ice cream.
Other favorite peppermint treats:
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Peppermint Ice Cream
Ingredients
- 1 1/2 cup whole milk
- 1 1/2 cup half & half
- 2 cup whipping cream
- 1 1/2 cup sugar
- 1/4 tsp salt
- 1 Tbsp vanilla extract
- 1 tsp peppermint extract
- 1 cup crushed candy cane
Instructions
- Mix together milks and sugar. Mix well.
- Add in salt, and extracts.
- Add in crushed candy cane, reserving some to sprinkle on top. The candy will dissolve into the ice cream making it pink and pepperminty. If you want chunks of peppermint in your ice cream, add the crushed candy in the last 5 minutes of churning.
- Pour into ice cream maker and churn according to ice cream maker directions.
Tips & Notes:
- Crush the peppermint candy in a food processor or place it in a zippered bag and pound it with a hammer or mallet. I like to crush it until it is about 1/2 powder and 1/2 small pieces of peppermint.
- If you want more crunch to your ice cream, process the ice cream about half way and then add the peppermint in, that way less of it will dissolve into the ice cream as it churns and leave more chunks of peppermint.
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Nutrition Facts:
Rita says
I used this recipe because I had two 1 year old boys and it doesn’t have eggs. I left off the peppermint flavoring and used crushed soft peppermint. I used lots of rock salt with the ice to freeze it and used more rock salt and ice to ripen it after I poured off the melted water. I’ll always use this recipe now.
Sandra Apgar says
Love this recipe!
Chloe Martin says
It is an absolutely amazing recipe!!!!!