Peppermint Ice Cream Recipe

This homemade peppermint ice cream is a holiday dream come true. Made with milk, heavy cream, and crushed candy canes, this treat is like winter wonderland in a bowl (or cone). Enjoy it all season long, or any time of the year when the craving hits. The cool mint and creamy sweetness combine to make festive, addictive peppermint perfection!

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The season of Christmas flavors is upon us, folks. It’s that magical time of year when everything comes in a festive flavor – think gingerbread cookies, cinnamon-spiced coffees, and cranberry margaritas. And while I love all those, there’s that one flavor that always stood out among the warm ones: peppermint! 

I always felt giddy every time peppermint ice cream hit the shelves – it meant Christmas season was officially here! The problem was that I often craved it throughout the year, especially during summer. It was hard finding an ice cream shop that sold the flavor once the holidays were over, so what did I do? Made my own homemade version, of course! Now I can enjoy peppermint ice cream any time I want.

It’s a cool treat for warm spring or summer days, and offers a refreshing break from the rich, cozy flavors of fall and winter. It’s great as a dessert, an afternoon pick-me-up, or as a party treat. 

Why You’ll Love This Recipe

• No-cook recipe: This recipe is easy, simple, and straightforward – no cooking required and no tempering of custard, either.
• Simple ingredients: You only need a handful of easy-to-find ingredients and some candy to create this delightful dessert.
• Festive flavor: You’re bound to feel the Christmas cheer when there are candy canes involved.
• Year-round treat: Enjoy this festive favorite during the holidays or anytime you crave that cool peppermint goodness.
• Customizable: Easily make this recipe your own by adding your favorite toppings or mix-ins.

How to Make Peppermint Ice Cream

If you’ve never made homemade ice cream before, this is the perfect recipe to start with. You’ll love the ease of this – all you need to do is combine the ingredients and your ice cream maker will do the churning and chilling for you. Almost effortless for such a delicious, indulgent dessert!

Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.

Ingredients You Need

• Whole milk: Adds richness and gives the ice cream its creamy texture. Whole milk is best for this recipe, as skim or low-fat milk won’t achieve the thick consistency that we’re looking for.
• Heavy cream: Adds volume and extra creaminess. 
• Sugar
• Vanilla extract
• Peppermint extract: Provides that signature minty flavor. Make sure to use peppermint extract and not mint extract; there is a huge difference in their flavors!
• Candy canes: Crushed into bits for an extra hit of peppermint flavor and for a nice crunch.

Step-By-Step Instructions

Making homemade peppermint ice cream is easier than you think! In fact, this recipe only requires 2 simple steps and you’ll have a deliciously creamy dessert ready in no time. 

Follow these step-by-step instructions, and before you know it, you’ll be enjoying a bowl of this holiday-inspired treat. Let’s get started!

Step 1: Mix

Whisk the milk, cream, sugar, salt, and extracts together in a medium bowl until dissolved.

To crush the candy cane or hard candies, put all the material in a plastic bag and pound it with a meat mallet or the back of a wooden spoon. Continue until approximately 50% is fine powder and 50% is small chunks.

Reserve some crushed candy cane aside for garnish upon serving. Mix the rest into the milk and stir well until most of the material dissolves. 

Step 2: Churn

Next, pour the mixture into an ice cream maker and churn according to the manufacturer’s directions.

The finely crushed candy generally dissolves into the ice cream base, giving it the pink color and extra flavor. If you want a bit of texture, save the biggest chunks and add them into the ice cream maker at the last 5 minutes of churning. You can also fold them in by hand after the churn time is up.

The ice cream finishes as a soft serve. Serve as is or freeze for an additional hour to firm up more before scooping out like regular ice cream.

Substitutions

If you don’t have all the ingredients on hand, don’t worry! This recipe is flexible, and there are plenty of substitutions you can make to fit what you’ve got in your pantry. Let’s make it work – here are some ideal swap outs you can try!

• Whole milk: If you’ve run out of whole milk, use the same amount of half-n-half instead.
• Heavy cream: If not available, regular whipping cream can be used instead. I learned how to make heavy cream at home when I was in a pinch, and was surprised to find out that you can use milk and butter, evaporated milk, coconut cream, and many other ingredients as a substitute to heavy cream!
• Candy canes: If you ate all the candy canes from Christmas or you want to make this ice cream outside of the holiday season, crushed peppermint or any hard peppermint candy are ideal substitutes.

Variations

There’s no doubt that peppermint ice cream is delicious, but there are plenty of ways to make it even better. Whether you want to add a bit more crunch, a swirl of color, or a new flavor dimension, these super fun variations will take your festive treat to the next level. 

• Mint chocolate is one of the best flavor combos ever. Fold in mini chocolate chips to achieve the classic flavor. Milk, dark, or white chocolate chips will all work great.
• Stir in pieces of peppermint bark for extra texture and flavor.
• Add crushed Oreos for a creamy, crunchy bite. My kids love this variation!
• Another take that is a hit with the kids – peppermint brownie ice cream! Simply add chunks of brownies to the mix to get this indulgent treat.
• When I’m serving this ice cream at a holiday gathering, I stir in red and green sprinkles for an extra fun and festive touch.

Expert Tips

• Use quality ingredients: Choose fresh ingredients and high-quality extracts for the best flavor in your homemade ice cream. You’ll be able to taste the difference!
• Chill the base: This recipe produces soft-serve ice cream. If you want a firmer texture, chill the ice cream base before churning. Pop it in the fridge for at least a couple of hours or overnight for the smoothest results. 
• Add mix-ins at the end: When adding mix-ins like chocolate or bigger chunks of candy cane, fold them in gently at the end of churning to avoid melting or overworking the ice cream.
• Adjust the flavor: Peppermint extract has a strong flavor, so add less or more according to your taste.

How to Store This Recipe

Transfer peppermint ice cream into a freezer-safe, airtight container (preferably flat and shallow one) and keep in the freezer for up to 1 month. I press a piece of plastic wrap or foil firmly against the entire surface of the ice cream to prevent ice crystals from forming. 

Store the container in the back of the freezer. Placing it near the freezer door will subject it to a constant change in temperature and may lead to a grainy ice cream.

What to Serve with Peppermint Ice Cream

There are so many ways to enjoy peppermint ice cream! My favorite is in a bowl or in a cone, meaning it’s great on its own. However, I also enjoy it on top of brownies or a warm pie, with hot fudge or sugar cookies, or sandwiched between chocolate chip cookies. It’s also amazing on a butter or lava cake, in a no-bake pie crust, or made into a milkshake!

If you make this peppermint ice cream, please leave a review. I really appreciate each and every 5-star rating and review comment!