Whip up some holiday cheer with this easy, no-churn Peppermint Ice Cream. Packed with the refreshing flavors of peppermint, it’s a festive treat that’s sure to delight!
During the holiday season, there’s no better way to embrace its spirit than with a bowl of homemade Peppermint Ice Cream. This recipe is a delightful fusion of festive flavors and simplicity, perfect for busy bakers and ice cream enthusiasts alike. With just a few ingredients and no need for an ice cream machine, you’ll whisk together a creamy, minty treat that embodies the joy and comfort of the holidays.
Why You’ll Love This Peppermint Ice Cream Recipe
- Easy to make. There’s no need for an ice cream maker for this no-churn ice cream recipe. Just four simple ingredients!
- Refreshing flavor. You’ll love the cool, invigorating taste of peppermint.
- Festive. Bits of candy cane add a fun, festive twist.
- Customizable. Easily adaptable with different mix-ins or toppings.
- Perfect for the holiday season. Ideal for Christmas gatherings or as a seasonal dessert.
What You’ll Need
Here’s a quick look at the ingredients needed to make your no-churn peppermint ice cream. Scroll down to the recipe card for ingredient quantities and full instructions.
- Heavy cream – Look for heavy cream or heavy whipping cream.
- Sweetened condensed milk – Be sure to get sweetened condensed milk, not evaporated milk which isn’t sweetened.
- Peppermint extract – You want peppermint extract, not mint extract.
- Candy canes – Any kind of hard peppermint candies will work – peppermint sticks, candy canes, round peppermints or a bag of candy cane crunch pieces. Crush or chop them to the desired size. The measurement doesn’t have to be exact; you can estimate.
How to Make Peppermint Ice Cream
In no time at all, you’ll have your homemade peppermint ice cream ready and chilling in the freezer. Excited to begin? Let’s dive in!
- Prepare the pan. Place a 9″ x 5″ metal loaf pan (or other similarly sized freezer-safe container) in the freezer.
- Whip the cream. Using an electric mixer on medium-high speed, whip the cream to stiff peaks.
- Finish mixing. Gently stir the condensed milk and peppermint extract into the whipped cream, taking care not to over-mix. Fold in the crushed candy canes.
- Freeze. Spread the ice cream mixture evenly in the chilled pan. Cover and freeze at least 6 hours before serving.
Tips for Success
This peppermint ice cream is delightfully simple to whip up. To ensure your batch turns out just as amazing, here are some handy tips to follow.
- Chill the ingredients. Take the cream straight from the refrigerator when it’s time to whip it. You can also chill the condensed milk to help with mixing and attaining the right consistency.
- Getting to stiff peaks. When you lift the beater out of the cream and a peak forms that stands straight up, then your cream is ready.
- Don’t over-mix. Be careful to mix gently and only as much as needed to keep the mixture light and airy.
- Candy cane size. Smaller pieces provide a more even distribution, while larger chunks offer a crunchier texture.
Variations
This is an easily customizable recipe that you can alter to suit your tastes. Here are some suggestions:
- Mint chocolate chip. Add mini chocolate chips to the mixture along with the peppermints (or instead!) for a classic peppermint-chocolate pairing.
- White chocolate peppermint. Or try mixing in white chocolate chunks for a creamy contrast to the peppermint.
- Alcohol-infused. Add a splash of peppermint schnapps or crème de menthe for an adult version.
- Cookie crush. Fold in crushed peppermint Oreos or chocolate cookies for added crunch and flavor.
- Peppermint bark. Stir some small pieces of peppermint bark into the ice cream to combine two holiday favorites.
Serving Suggestions
Take your peppermint ice cream to the next level with these delightful serving ideas! Perfect for adding an extra festive touch to your holiday desserts:
- Holiday sundae. Top a scoop of peppermint ice cream with hot fudge sauce, whipped cream, and a sprinkle of crushed candy canes and holiday sprinkles.
- Ice cream sandwiches. Press a scoop between two chocolate cookies or brownie slices for a decadent treat.
- Affogato with a twist. Pour a shot of hot espresso over a scoop for a minty version of the classic affogato.
- Layered parfait. Layer the ice cream with crushed peppermint bark and whipped cream in a tall glass.
- Elegant chocolate desserts. Serve a small scoop alongside a slice of chocolate cake, chocolate pie, or a warm brownie.
How to Store
Keep your peppermint ice cream in an airtight, freezer-safe container in the freezer. Placing it in the back of your freezer where the temperature is more constant will help keep it fresh. Properly stored, it should keep up to 2 weeks.
More Homemade Ice Cream Recipes
Peppermint Ice Cream
Indulge in the festive season with this no-churn Peppermint Ice Cream – a holiday delight in every scoop!
Ingredients
- 2 cups (473ml) heavy whipping cream
- 14 ounces (397g) sweetened condensed milk
- 1 teaspoon peppermint extract
- 1 & 1/2 cups crushed candy canes
- red food coloring, optional
Instructions
- Place a 9" x 5" metal loaf pan or other similarly sized freezer-safe container in the freezer.
- In a large mixing bowl, whip the heavy whipping cream on medium-high speed until stiff peaks form.
- Add the sweetened condensed milk and peppermint extract, and stir carefully so as not to deflate the whipping cream. If you like, add a drop or two of red food coloring as well. Fold in the crushed candy canes.
- Spread the mixture evenly in the chilled pan. Cover the pan in plastic wrap and freeze for at least 6 hours before serving.
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2 Comments on “Peppermint Ice Cream”
Thank you for the recipe.
I do not usually care for ice cream (I know unusual). But once a year when the peppermint ice cream comes out for the holidays I will have it. I tell you though it usually takes me some time for me to go thru it.
I can only assume that the ice cream that is homemade is better.
I hope you’ll give it a try, Maureen! Happy holidays!