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:
- Crockpot Peppermint White Hot Chocolate
- Peppermint Pinwheel Cookies
- Triple Chocolate Peppermint Cake
- Homemade Peppermint Bark
- Peppermint Bark Brownies
If you’re looking for even more Christmas dessert ideas, check out our Classic Christmas Cookies ebook, where we have gathered 40 of our favorite Christmas cookie recipes – from Peanut Butter Buckeyes to Easy Shortbread, Cream Cheese Mints to Toffee Biscuits!
These cookies all share a few things in common:
- They are easy enough for the kids to help make
- They require no special ingredients requiring visits to 5 different grocery stores
- They are Christmas classics that everyone will be excited to see at the Cookie Exchange
- And they are delicious!
To make your holiday baking even easier, we’ve included several tips to ensure the best results so you can just focus on having fun with your kids and trust that these cookies will turn out perfectly, every time.
Grab your copy of our Classic Christmas Cookies ebook:
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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.
Grab your free printable for our peppermint ice cream recipe:
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. 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.
Serving Size: 1
Amount Per Serving: Calories: 557Total Fat: 34gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 111mgSodium: 110mgCarbohydrates: 56gFiber: 0gSugar: 49gProtein: 7g
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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: