Summary:
Let’s get something straight: peppermint ice cream is a winter flex. It’s cold, creamy, and refreshingly minty — and no, it doesn’t have to come from a seasonal grocery store release or a boutique creamery that sells $12 pints. This version is stupidly easy, no-churn, and makes you look like an ice cream savant even if all you have is a hand mixer and a freezer. Bonus: there’s crushed candy cane involved. You’re welcome.
Prep Time: 15 minutes
Cook Time: 0 minutes
Additional Time: 6–8 hours (for freezing)
Total Time: ~8 hours
Servings: 6–8
Diet: Vegetarian
Method: No-churn, freezer set
Ingredients
- 2 cups heavy whipping cream, chilled
- 1 (14 oz) can sweetened condensed milk
- 1 tsp pure peppermint extract
- ½ tsp vanilla extract
- Pinch of kosher salt
- 5–6 candy canes, crushed (or ½ cup crushed peppermint candies)
- Optional: 2–3 drops red food coloring for that classic pink hue
- Optional: ½ cup mini chocolate chips (for a peppermint bark vibe)
Instructions
1. Crush Your Candy Canes Like a Legend
Unwrap those minty little sticks of holiday joy. Place them in a zip-top bag, seal it, and then beat the living jingle out of them with a rolling pin. Don’t turn them into powder — you want chunks, shards, and dust. Texture is your friend here.
Set aside about 2 tablespoons of the crushed candy for sprinkling on top later. Trust me, that finishing touch makes you look like you know what you’re doing.
2. Whip the Cream Until it Obeys
Grab your hand mixer, stand mixer, or whisk if you’re feeling like a kitchen Spartan. Whip the chilled heavy cream in a large bowl until you get stiff peaks. That means when you lift the beaters out, the peaks don’t flop over like sad reindeer antlers. This is your base, so treat it with respect.
3. Flavor That Sweetened Condensed Milk
In a separate bowl, stir together the entire can of sweetened condensed milk, peppermint extract, vanilla extract, and a tiny pinch of kosher salt. This is your flavor bomb. Don’t skimp on the salt — it balances the sweet and makes everything pop.
Want that nostalgic pink hue? Add a couple of drops of red food coloring and stir it in. Suddenly it looks like something from an old-school soda fountain, and honestly, we’re here for it.
4. Combine Like You Mean It
Pour about a third of the whipped cream into the peppermint milk mixture. Stir it together to lighten things up.
Now gently fold in the rest of the whipped cream. Go slow, use a spatula, and don’t deflate your hard-earned fluff. This isn’t pancake batter — it’s magic.
Once incorporated, fold in most of your crushed candy canes (and chocolate chips, if using). Save that extra crushed peppermint for the top.
5. Freeze It Like a Pro
Pour the mixture into a 9×5 inch loaf pan or any freezer-safe container. Smooth out the top. Sprinkle with your reserved crushed candy cane like you’re garnishing a sundae at a retro diner.
Cover tightly with plastic wrap, foil, or a lid if your container has one. You want no air getting in — this is ice cream, not freezer-burn slush.
Place it in the coldest part of your freezer and forget about it for 6–8 hours or overnight. That’s it. The hard part is waiting.
6. Scoop, Serve, Devour
When ready to serve, let it sit at room temperature for 3–5 minutes to soften slightly. Use a warm scoop for those clean, satisfying curls of peppermint goodness.
Scoop into bowls, cones, or pile onto brownies like the overachiever you are. Top with chocolate sauce, whipped cream, or more crushed peppermint if you want to start a dessert riot.
Notes
- Peppermint vs. Mint Extract: Use peppermint extract — not spearmint, not “mint flavor.” Unless you want your ice cream tasting like mouthwash.
- No-Churn Means No Stress: You don’t need an ice cream maker for this, but if you do own one and want to churn this mixture, feel free. The texture will be even silkier.
- Storage: Store covered in the freezer for up to 2 weeks. If it lasts longer than that, you have more willpower than I do.
- Variations:
- Add swirls of chocolate fudge for peppermint-chocolate ripple.
- Fold in crushed Oreos for a mint cookies-and-cream twist.
- Use white chocolate chips instead of mini chocolate chips for a smoother, more mellow vibe.
Why This Recipe Works
- No churn = no equipment = no problem
You don’t need fancy gadgets, just good ingredients and 15 minutes of prep. - Heavy cream + condensed milk = creamy magic
It creates the same luscious, creamy base you’d get from an ice cream machine. - Peppermint is bold but not overpowering
One teaspoon is enough to bring that festive, refreshing bite without tasting like toothpaste. - Candy cane texture is everything
You get sweet crunch and melty pockets of peppermint in every bite. It’s basically edible Christmas.
Final Word
This Easy Peppermint Ice Cream is what you make when you want to show off without actually doing that much. It’s bold, sweet, icy, creamy, and festive ….all the things you want in a holiday dessert. Whether you’re scooping it after dinner, sneaking a bite straight from the pan, or piling it into mugs of hot cocoa for peppermint float dreams, this recipe is the gift that keeps on giving.
Make it once and you’ll wonder why this isn’t a year-round thing. Let the grocery store keep their seasonal tubs. You’ve got homemade peppermint power now.
