• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Wendy Polisi
  • Home
  • Recipes
  • Healthy Living
    • Essential Oils
  • Lifestyle
  • About
    • Affiliate Disclosure
    • Privacy Policy
    • Cookies Policy
    • Terms of Service and Conditions
menu icon
go to homepage
  • Recipes
  • Lifestyle
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • Lifestyle
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Dessert Recipes

    Rich and Creamy Peppermint Ice Cream

    5 from 1 vote
    Posted December 8, 2022 by Wendy Polisi

    • Share13237
    • Tweet
    • Yummly

    This post may contain affiliate links. All opinions are my own.

    Jump to Recipe Print Recipe

    If you are looking for a dreamy creamy treat this holiday season, you will love this peppermint ice cream.  It is rich and decadent, with a refreshing peppermint flavor and festive pink color.  Try it once, and this easy Christmas dessert will become a winter favorite.

    Photo of peppermint ice cream in a small glass ice cream dish sitting on a small white plate garnished with peppermint.

    Ice cream recipes may not be the first thing that comes to mind when you think of winter comfort food, but once you try this peppermint stick ice cream, I think that will change.

    Peppermint candy ice cream is a classic winter flavor that is perfect for those cold days when you need something sweet and creamy.  It is simple to make and perfect for holiday entertaining.

    Whether you are serving it to celebrate the holidays or simply enjoying it as an indulgent treat on a cold day, homemade peppermint ice cream recipe is sure to be a hit!

    What is Peppermint Ice Cream Made Of?

    • Milk: You want to use whole milk in this recipe. This will help to make the ice cream nice and creamy.
    • Sugar: Use white sugar for this recipe. I don't recommend sugar alternatives, such as Swerve, when making ice cream because it crystallized when frozen.
    • Salt: Salt is an important ingredient in this recipe, as it helps to balance out the sweetness of the sugar and milk.
    • Heavy Cream: Heavy cream adds richness and body to the ice cream.
    • Eggs: Eggs help to thicken and stabilize the ice cream, giving it a smooth and creamy texture.
    • Peppermint Extract: Peppermint extract adds an intense minty flavor to the ice cream. Note that peppermint extract and mint extract are different! Make sure you use peppermint for this recipe!
    • Crushed Peppermint Candy: This adds crunch and sweetness to your peppermint candy cane ice cream.

    Tips & Tricks

    • You can buy crushed peppermint pieces around the holidays.  They can be found in the baking section.  Alternatively, you can use a food processor to crush them or place them in a zip-top back and use a meat mallet.
    • Wait until mid-to-late in your ice cream processing to add your crushed peppermint.  If you add them too early, the peppermint can start to dissolve, and you will lose the texture that the peppermint gives the ice cream.
    • For the best texture, be sure to churn it in an ice cream maker according to the manufacturer's instructions.  This can take anywhere from 20 minutes to an hour, depending on your machine.

    Frequently Asked Questions 

    Is peppermint ice cream seasonal?

    If you are looking to buy peppermint ice cream, you can find it in most grocery stores during the winter months. 

    However, you can also make homemade peppermint ice cream at any time of year using simple ingredients and a standard ice cream maker.

    Is peppermint ice cream the same as mint? 

    No, peppermint ice cream gets its distinctive minty flavor from adding peppermint extract. Mint ice cream, on the other hand, usually relies on fresh or dried mint leaves or mint extract to add flavor and can vary significantly in taste depending on the type of mint used.

    Can I make this recipe without an ice cream maker?

    This holiday peppermint ice cream is designed to be made with an ice cream maker. For the best taste and texture, that is how I recommend that you make it.

    However, it can also be made without an ice cream maker by simply stirring the mixture frequently while it freezes. 

    Be sure to use a high-quality freezer bag or another airtight container for storing the frozen ice cream as well. 

    Additionally, you may want to add a bit more liquid (such as heavy cream or milk) when making peppermint ice cream without an ice cream maker, as the mixture may freeze more quickly and need a bit of extra liquid to keep it smooth and scoopable. Overall, expect deterioration in texture if you choose to make this without an ice cream maker.

    Tools Needed to Make 

    As an amazon associate, I earn from qualifying sales.

    • Ice cream maker
    • Ice cream scoop
    • Food processor (for chopping the mint; you could also use a meat mallet or hammer)
    • Saucepan
    • Metal bowl
    • Metal strainer

    Storage

    Homemade candy cane ice cream will keep in the refrigerator for about two weeks.  Make sure you store it in an airtight container and place a piece of wax paper or plastic wrap directly on the surface.  

    I really like using containers specially designed to store ice cream, but it isn’t necessary.

    If your ice cream is too hard to scoop, let it sit at room temperature for 5 to 10 minutes before serving.

    How to Make 

    First, start by heating the milk, sugar, and salt in a saucepan over medium heat until the sugar is dissolved.

    Milk, sugar and salt being cooked over medium heat in a saucepan.
    Milk, sugar, and salt being whisked together in a skillet over medium heat.
    Eggs that have been whisked in a bowl.

    Next, pour the heavy cream into a metal bowl set in a larger bowl of ice. Set a medium sieve or metal strainer on top.

    Then, whisk together the eggs in another medium bowl. Pour a small amount of warm milk mixture into the eggs, whisking well as you go.  Doing this tempers the eggs and keeps them from scrambling.

    A little bit of a warm milk mixture being used to temper eggs.
    Eggs and a warm milk mixture being whisked together in a red bowl.
    A mixture of milk, sugar, and eggs that have been mixed off the heat and are now cooking in a saucepan.

    Continue slowly incorporating the warm milk into the egg yolks.

    Finally, pour the mixture back into the saucepan and cook over medium heat, stirring constantly until thickened, about 5 to 7 minutes. The ice cream should be thick enough to coat the back of a spoon when it is done.

    I fine metal strainer over a bowl of heavy cream.
    A cooked egg and milk mixture being strained into a bowl of heavy cream.
    Peppermint ice cream base ready for the refrigerator.

    Once the mixture is thickened, pour it through the strainer into the heavy cream and whisk well. Refrigerate for 8 hours or overnight.

    Then, freeze in your ice cream maker according to the manufacturer’s instructions. Pour the crushed peppermint pieces in during the last 5 minutes of processing.

    Peppermint ice cream base in a bowl over a bowl of ice ready for the refrigerator.
    Photo of peppermint ice cream base that has just had food coloring added to it.

    When your ice cream comes out of the maker, it will be fairly soft. Put it in an airtight plastic container and place in the freezer for at least an hour to let it set up properly.

    Pink peppermint ice cream in the bowl of an ice cream maker.
    Peppermint ice cream that has started to firm up in the bowl of an ice cream maker.
    Peppermint ice cream churning in an ice cream maker.

    Serve this peppermint ice cream with homemade chocolate sauce or crushed candy canes for a truly decadent dessert experience. Enjoy!

    More Treats to Try

    • Crockpot Peanut Clusters
    • Crispy Quinoa Chocolate Clusters
    • White Chocolate Bark
    • Mini Chocolate Tarts
    • Strawberry Truffles
    If you like this recipe don't forget to leave a 5 star rating and let me know how it went in the below comments, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, Instagram, and PINTEREST to see all my delicious recipes.
    Close up square photo of peppermint ice cream in a glass ice cream dish.
    Print Recipe
    5 from 1 vote

    Peppermint Ice Cream

    Peppermint ice cream is one of the most delicious ice creams around. It's perfect for winter, when you need a little pick-me-up, and it's also great for Christmas.
    Prep Time20 mins
    Cook Time8 mins
    Freezing and Refrigeration8 hrs 30 mins
    Total Time8 hrs 58 mins
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Keyword: ice cream
    Servings: 8
    Calories: 226kcal
    Author: Wendy Polisi

    Equipment

    • ice cream maker

    Ingredients

    • ¾ cup whole milk
    • ½ cup sugar
    • ⅛ teaspoon salt
    • 1 ¼ cups heavy cream
    • 2 eggs
    • 1 ½ teaspoons peppermint extract
    • ¼ cup crushed peppermint candy

    Instructions

    • In a medium saucepan, heat the milk, sugar, and salt over medium heat until the sugar is dissolved.
      Milk, sugar, and salt being whisked together in a skillet over medium heat.
    • Pour the heavy cream into a metal bowl set in a larger bowl of ice and set a medium sieve on top.
      A stainer over a bowl of heavy cream.
    • In a separate medium bowl, whisk together eggs. Pour a small amount of warm milk mixture into the eggs and whisk well. Continue slowly incorporating the warm milk into the yolks.
      A milk and egg mixture combined with heavy cream in a bowl.
    • Pour the eggs and milk back into the saucepan. Cook over medium heat, stirring constantly until thickened, about 5 to 7 minutes. The ice cream mixture should be thick enough to coat the back of a spoon.
      Eggs and milk that have been poured back into a sauce pan after being combined off the heat.
    • Pour the mixture through the strainer into the heavy cream. Whisk well and refrigerate for 8 hours or overnight.
      A cooked egg mixture being strained with a fine metal strainer.
    • Freeze in your ice cream maker according to the manufacturer’s instructions. Pour the peppermint candy in during the last 5 minutes of processing.
      Peppermint ice cream in the bowl of an ice cream maker.
    • When ice cream comes out of maker it will be fairly soft. Put in an airtight plastic container and place in the freezer for at least an hour.
      Peppermint ice cream that had had peppermint pieces added to it in the bowl of an ice cream maker.

    Nutrition

    Calories: 226kcal | Carbohydrates: 20g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 93mg | Sodium: 57mg | Potassium: 76mg | Sugar: 18g | Vitamin A: 649IU | Vitamin C: 0.2mg | Calcium: 59mg | Iron: 0.2mg

    Filed Under:

    Christmas RecipesDessert RecipesGluten Free RecipesVegetarian Recipes

    More Dessert Recipes

    • Square close up photo of chocolate chip quinoa cookies on burlap.
      Quinoa Chocolate Chip Cookies - Flourless Vegan Cookies
    • Overhead square photo of a crockpot peanut cluster garnished with flakey salt.
      Easy Crockpot Peanut Clusters
    • Square side photo of a stack of white chocolate bark on a dark cutting board.
      White Chocolate Bark
    • Square side close up photo of a nutella thumbprint cookie on its side against a stack of four cookies with a stack of two beside it.
      Nutella Thumbprint Cookies

    About Wendy Polisi

    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Rating




    1. Shannon Graham

      September 02, 2017 at 4:51 am

      5 stars
      Peppermint ice cream?! This is genius!

      Reply

    Primary Sidebar

    Favorites

    • Close up photo of a spoonful of Spanish Cauliflower Rice resting in a bowl of keto rice.
      25-Minute Spanish Cauliflower Rice
    • Close up photo of a bread machine dinner roll on a cooling rack with other rolls behind it.
      Bread Machine Dinner Rolls
    • Square side photo of gluten free vegetarian lasagna.
      Gluten Free Vegetarian Lasagna
    • Square overhead photo of an aqua bowl with tahini pastas garnished with scallions and sesame seeds.
      Tahini Pasta
    • Square close up photo of a crispy quinoa salad with pomegranate and sweet potato.
      Crispy Quinoa Salad with Pomegranate and Sweet Potato
    • Square close up photo of a thai chicken salad on a white plate.
      Thai Chicken Salad Recipe

    Family, Food and Fun!

    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

    More about me →

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Affiliate Disclosure
    • Terms of Service
    • About
    • Web Stories

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.