Homemade Peppermint Ice Cream Recipe
This easy 3 ingredient creamy peppermint ice cream is perfect on it’s own or to top brownies and sugar cookies.
For years I have looked forward to the seasonal release of Edy’s peppermint ice cream, but since I realized I can make a fresh batch of ice cream in just 5-10 minutes, I never buy it anymore, and never have to wait!
Peppermint Ice Cream is like the grown up version of bubblegum ice cream – a pretty pale pink, creamy texture and a little added crunch.
I have never cared for peppermints, but when crushed into bits and swirled into ice cream, magic happens. It gives the ice cream a subtle peppermint flavor that I especially crave this time of year. My non-peppermint loving sister was skeptical, but was sold after just one bite.
Even the girls love Peppermint Ice Cream. They enjoyed it after school for snack and requested it again the following day, but much to their dismay, Chris overindulged the evening before!
This creamy Peppermint Ice Cream is delicious on it’s own, but is ridiculous on top of a warm sugar cookie or half baked brownie! Ridiculously delicious, that is. I hope your family enjoys it as much as we do.
Peppermint Ice Cream
Ingredients
- 2 c heavy cream, cold
- 14 oz {1 can} sweetened condensed milk
- 3.5 oz crushed peppermint
Directions
In a mixing bowl, whip heavy cream until stiff peaks form.
Blend in sweetened condensed milk.
Fold in crushed peppermint.
Pour into a loaf pan or baking dish and freeze until solid {about 4 hours}.
Recipe Notes
I use crushed peppermint that is found with the sprinkles and comes in a 3.5 oz container. You can crush peppermint and use between 1/3 and 1/2 c crushed to taste.
You can find all of my easy ice cream recipes here, including a few snow ice cream recipes!
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