Go Back
–+ servings
A bowl of peppermint ice cream with a spoon, surrounded by peppermint candies on a gray surface.

Easy Peppermint Ice Cream Recipe

Author: Jessica Haggard
If you’ve never made homemade ice cream before, this is the perfect recipe to start with. Peppermint ice cream is like winter wonderland in a bowl (or cone). Made with milk, heavy cream, and crushed candy canes, the cool mint and creamy sweetness combine to make festive, addictive peppermint perfection!
No ratings yet
Print Recipe Pin Recipe Save Recipe
Prep Time 5 minutes
Chilling Time 1 hour
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 315 kcal

Ingredients
 
 

  • 2 cups whole milk
  • 2 cups heavy cream
  • ¾ cup sugar
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 teaspoon peppermint extract
  • 1 cup finely crushed candy cane or hard peppermint candy

Instructions
 

  • Whisk the milk, cream, sugar, salt, and extracts together in a medium bowl until dissolved.
  • 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.
  • Pour the mixture into an ice cream maker and churn according to the manufacturer’s directions.
  • It will still be a little soft, so chill for an additional hour to set.

Video

Notes

  • Choose fresh ingredients and high-quality extracts for the best flavor in your homemade ice cream. 
  • 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. 
  • When adding mix-ins, fold them in gently at the end of churning to avoid melting or overworking the ice cream.
  • Peppermint extract has a strong flavor, so add less or more according to your taste.
Serve: Enjoy on its own or serve 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!
Store: Transfer peppermint ice cream into a freezer-safe, airtight container and keep in the freezer for up to 1 month. 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 grainy ice cream.

Nutrition

Serving: 0.5cupCalories: 315kcalCarbohydrates: 23gProtein: 4gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 112mgPotassium: 151mgSugar: 24gVitamin A: 973IUVitamin C: 0.4mgCalcium: 115mgIron: 0.1mg
Did you make this recipe?Please leave a review and share your experience with us! Your feedback means a lot to the entire community.