Peppermint Ice Cream

We love making fun and unique frozen treats.  This ice cream has become a staple at our holiday tea as the grand finale for your palette.  It’s rich and creamy and oh so tasty.  We always make a double batch to be sure there are leftovers to share.  


Peppermint Stick Ice Cream
  • 3/4 cup whole milk well chilled
  • 2/3 cup granulated sugar
  • 1,5 cups heavy cream well chilled
  • 3/4 teaspoon pure vanilla extract
  • 3/4 teaspoon peppermint extract
  • ½ cup crushed hard peppermint candies. See note
  1. In a medium bowl, use a mixer or whisk to combine the milk and sugar until the sugar is dissolved, about 1 to 2 minutes on low speed. Stir in the heavy cream, vanilla and peppermint extract.
  2. We use a Cuisinart flavor Duo. Turn on and pour the mixture into the freezer bowls and let mixture thicken about 20 to 25 minutes. Add the crushed peppermint candies during the last 5 minutes of mixing. The ice cream will have a soft creamy texture.

  3. If desired, transfer the ice cream to an airtight container and place in the freezer until it has reached your desired firmness.

Recipe Notes

NOTE:  You will need 5 normal sized candy canes to equal 1/2 cup of peppermint candies. We've found buying a larger candy canes is a time saver when unwrapping and equals 10 normal candy canes. Roughly break candy prior to unwrapping and pulse in a food processor to further crush them. 

Save a few of the bits to top your serving. 

You can also use any extra bits to make candy cane marshmallows to serve with homemade hot cocoa.

Peppermint Ice Cream dishes on a tray