The best peppermint ice cream made with 4 simple ingredients and with or without an ice cream machine. Perfect for the holidays!
Don’t you just love peppermint? I certainly do and the peppermint flavor comes through so beautifully in this ice cream.
It’s flavored with peppermint extract and loaded with crushed candy canes for all the fabulous peppermint flavor you can dream of.
You can make it with an ice cream machine and you can make it without an ice cream machine. Both methods are included in the recipe card.
And if you’re a fan of super easy ice cream recipes then you’ll also love our easy 3-ingredient cookies and cream ice cream.
How To Make Peppermint Ice Cream
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Whip cream until stiff peaks form.
- Fold in condensed milk and peppermint extract.
- Churn in your ice cream machine until it reaches a soft serve consistency.
- Add in crushed candy canes and churn with the ice cream until properly mixed in and the ice cream is slightly pink.
- Transfer to a loaf pan and smooth down.
- Cover and freeze until set!
No Ice Cream Machine? No problem
If you don’t have an ice cream machine then all you do is skip the churning altogether.
We have tried this ice cream both ways and there is probably a 2% difference. The churned version is just a tiny bit lighter/fluffier but it’s such a small difference that if you don’t have an ice cream machine (or just want to save time) then it’s perfectly fine to just skip it.
The No Churn Method:
- Whip the cream until stiff peaks form.
- Fold in condensed milk and peppermint extract.
- Fold in crushed candy canes.
- Transfer to a loaf pan and smooth down.
- Cover and freeze until set.
More Peppermint Recipes
Peppermint Ice Cream
Ingredients
- 2 cups Heavy Cream or Whipping Cream Cold
- 14 ounces Sweetened Condensed Milk Canned
- 2 tsp Peppermint Extract
- 1 cup Crushed Candy Canes (~12 full size candy canes)
Instructions
With an Ice Cream Maker:
- Whip the cream until stiff peaks form.
- Fold in the condensed milk and peppermint extract.
- Churn in your ice cream machine until it reaches a soft serve consistency.
- Add the crushed candy canes in during the last couple of minutes of churning and churn with the ice cream until properly mixed in and the ice cream is slightly pink.
- Transfer to a loaf pan and smooth down.
- Cover and freeze until set.
Without an Ice Cream Maker:
- Whip the cream until stiff peaks form.
- Fold in the condensed milk and peppermint extract.
- Fold in crushed candy canes.
- Transfer to a loaf pan and smooth down.
- Cover and freeze until set.
Video
Notes
- Churn or no churn: We have tried this ice cream both ways and there is probably a 2% difference. The churned version is just a tiny bit lighter/fluffier but it’s such a small difference that if you don’t have an ice cream machine (or just want to save time) then it’s perfectly fine to just go with the no churn method.
- Prep time: The prep time listed includes churning the ice cream. So if you’re using the no-churn method, then the time would be reduced to about 15-20 minutes.
- Storing: Even though this is ice cream, if you store it in the freezer for too long then ice crystals can start to develop, so it is at its best in the first couple of weeks.
Can’t believe that ice cream can be this easy. And this is really so creamy and good, it beats store-bought ice cream too.
Perfect! Yes, it’s so easy! Thanks for the great review.