A delicious homemade ice cream recipe you can make without an ice cream machine, this no-churn Peppermint Ice Cream recipe is creamy, smooth and refreshing – and only requires about 10 minutes of prep!

Candy Cane Ice Cream Recipe

Last year, I got hooked on candy cane crush ice cream.

It was that perfect hit of sweet, creamy and refreshing indulgence after dinner, but this year they’ve jacked the prices up and I cannot justify spending $7+ on a carton of ice cream. (Especially at the rate we go through ice cream in this house!)

So, yesterday my daughter and I set out to make our own peppermint ice cream recipe – and because I never remember to put my ice cream machine’s canister in the freezer the day before, we decided to go with a no-churn ice cream recipe.

What I love about this recipe:

refreshing peppermint-vanilla flavor with the perfect amount of sweetness (you can adjust to your personal tastes)
creamy, silky texture
no messing with an ice cream machine
only 10 minutes of prep time
only 5 ingredients
you only have to make room for a loaf pan in the freezer – not a giant ice cream machine canister

If you use a stand mixer, you can just set it up to whip the cream as you measure out the other ingredients. The red food coloring is optional, but I used it for this batch to give our pictures a pop of color.

Adjust the amount of sweetened condensed milk to your personal level of sweetness, or swap it out for honey or maple syrup, if desired. You want to stick with a liquid sweetener to avoid giving your ice cream a grainy texture.

More Homemade Peppermint Desserts:

Peppermint Ice Cream Ingredients

Heavy whipping cream (35%)
Sweetened condensed milk, optional
Crushed Candy Canes
Peppermint Extract
Vanilla Extract
Red Food Dye, optional <– this set of food coloring has lasted me forever and I love that it creates highly saturated colors with just a drop

Tip: add dark chocolate chips or crushed up pieces of peppermint bark for a fun twist on this peppermint ice cream recipe.

Kitchen Tools You May Find Helpful

Loaf pan or freezer container
Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
Measuring cups and spoons
Sharp kitchen knife
Cutting board
Wooden spoon or spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
Ice Cream Scoop

How to Make Peppermint Ice Cream

In a large bowl, whip the whipping cream on medium-low speed for 4-10 minutes until frothy peaks form.

Pour the sweetened condensed milk into a liquid measuring cup and add the flavor extracts. Mix thoroughly, and then slowly add the condensed milk mixture into the whipped cream.

Fold the milk and cream together, being careful not to over mix.

Remove 1/2 cup of the ice cream mixture to a small bowl and stir in a few drops of red food dye – I went light and achieved a pink color, but you can add more, if desired.

Stir the crushed candy canes into the large bowl of ice cream and then fold out into a lined loaf pan or cake pan.

Spoon dollops of the dyed ice cream overtop, and then swirl together using a spoon or butter knife.

Cover tightly with plastic wrap (or a lid), and freeze 5 hours or overnight.

Pin this Peppermint Ice Cream recipe for your holiday dessert inspiration:

Grab your free printable for our peppermint ice cream recipe:

Yield: 6 servings

No-Churn Peppermint Ice Cream

A decadent and creamy candy cane crunch ice cream recipe you can make without an ice cream machine. This no-churn Peppermint Ice Cream is refreshing and delicious

Ingredients

2 cups heavy whipping cream (35%)
1-10oz can sweetened condensed milk
1/2 cup crushed candy canes
1 teaspoon peppermint extract
1 Tablespoon vanilla extract
Few drops red food dye

Instructions

In a large bowl, whip the whipping cream on medium-low speed for 4-10 minutes until frothy peaks form.
Pour the sweetened condensed milk into a liquid measuring cup and add the flavor extracts. Mix thoroughly, and then slowly add the condensed milk mixture into the whipped cream.
Fold the milk and cream together, being careful not to over mix.
Remove 1/2 cup of the ice cream mixture to a small bowl and stir in a few drops of red food dye - I went light and achieved a pink color, but you can add more, if desired.
Stir the crushed candy canes into the large bowl of ice cream and then fold out into a lined loaf pan or cake pan.
Spoon dollops of the dyed ice cream overtop, and then swirl together using a spoon or butter knife.
Cover tightly with plastic wrap (or a lid), and freeze 5 hours or overnight.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 557Total Fat: 34gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 111mgSodium: 110mgCarbohydrates: 56gFiber: 0gSugar: 49gProtein: 7g

Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.

I hope your family loves this candy cane ice cream – and you love saving the money that a store-bought carton of peppermint ice cream would cost!

Check out some of our other homemade ice cream recipes:

No-Churn Peppermint Ice Cream