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.
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
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- 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.
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.
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.
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.
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.
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
Peppermint Ice Cream
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.
- Pour the heavy cream into a metal bowl set in a larger bowl of ice and set a medium sieve on top.
- 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.
- 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.
- Pour the mixture through the strainer into the heavy cream. Whisk well and refrigerate for 8 hours or overnight.
- Freeze in your ice cream maker according to the manufacturer’s instructions. Pour the peppermint candy in during the last 5 minutes of processing.
- 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.
Shannon Graham
Peppermint ice cream?! This is genius!