This creamy peppermint ice cream is made with just three ingredients in a couple of minutes. It’s a candy cane ice cream dream come true… a delicious treat in a bowl and incredible on brownies, sugar cookies, cakes and more!
This homemade peppermint stick ice cream is the perfect frozen dessert for the holidays.
For years I have looked forward to the seasonal release of Peppermint Ice Cream, but now I don’t have to! You can make a fresh batch of ice cream in just 5-10 minutes! It’s so much creamier and you can enjoy it any time of the year.
Call it what you will… Peppermint Stick Ice Cream, Candy Cane Ice Cream, or Peppermint Ice Cream! However you want to name it, I call it absolutely delicious.
If you love peppermint as much as I do, you’ll have to check out my peppermint dessert collection! It’s filled with great recipes and detail about this delicious winter flavor.
This candy cane inspired ice cream is like the grown up version of bubble gum ice cream – a pretty pale pink, creamy texture and a little added crunch. That’s one of the many reasons the girls love it, too!
Even my non-peppermint loving sister was skeptical, but was sold after just one bite. It’s just that good!
Peppermint Ice Cream
When peppermint is crushed into bits and swirled into ice cream, it’s magical. It gives the ice cream a subtle peppermint flavor that we all crave this time of year.
Why You’ll Love It
- Easy to Make – Three ingredients and just a couple minutes to mix it together! Your freezer does all the work.
- No Eggs, No Special Gadgets – Simple ingredients and no special equipment (like an ice cream maker) required.
- Perfect for Christmas – Full of candy cane peppermint flavor.
Ingredients and Substitutions
See printable recipe card for complete ingredients and instructions.
- Heavy Cream – Also known as heavy whipping cream. This is the foundation that makes it so rich and creamy.
- Sweetened Condensed Milk – Sweetens the ice cream to perfection while adding an even creamier consistency!
- Peppermint – I use crushed peppermint that is found with the sprinkles and comes in a 3.5 ounce container. You can crush any kind of peppermint and use between ⅓ and ½ cup crushed to taste.
Variations
- Can’t find crushed peppermint? Turn it into candy cane ice cream and crush some candy canes!
- Add ⅛ teaspoon of salt if you like to balance out the sweetness.
- Add a teaspoon of homemade vanilla extract or peppermint extract for even more fabulous flavor!
Tools to Use
- Mixer (You can also mix by hand)
- Liquid Measuring Cups
- Loaf Pan
- Ice Cream Storage Container
How to Make
- In a mixing bowl, whip heavy cream until stiff peaks form.
- Blend in sweetened condensed milk and cookie butter until smooth.
- Pour into loaf pan.
- Freeze until solid.
Tips
- Cold Cream – Make sure the heavy cream is cold before you whip it.
- Freeze Time – After two hours of freezing, the ice cream will be at a soft serve consistency, freeze it longer if you prefer it to be more solid.
- If you line the loaf tin with plastic wrap, you will be able to remove the ice cream from as a block and then slice to serve.
Serving Suggestions
- Serve on lava cake
- Or with warm brownies
- With sugar cookies
- In a cup of homemade hot chocolate
- On a warm chocolate peppermint cookies
- On gooey butter cake
- As a milkshake
- In a no bake pie crust – oreo crust, speculoos crust, pretzel crust, or graham cracker crust
- Serve with chocolate sauce or homemade magic shell
Frequently Asked Questions
In the grocery stores, yes – it’s only available at Christmas! That’s why this homemade no churn peppermint ice cream recipe is so valuable… you can make it any time of the year!
Absolutely! This recipe requires no tools at all, and very little mixing! No churn peppermint ice cream is as simple as it gets, with only three ingredients.
How to Store
- Freeze – Once the ice cream has frozen solid, you can cover it with plastic wrap and it will keep for up to weeks.
Dietary Considerations
- Gluten Free
- Vegetarian
- Nut Free
More Ice Cream
Peppermint Ice Cream
Ingredients
- 2 cups heavy cream cold
- 14 ounces sweetened condensed milk
- 3½ ounces peppermint crushed
Instructions
- In a large mixing bowl, whip heavy cream until stiff peaks form.
- Blend in sweetened condensed milk until just combined.
- Fold in crushed peppermint.
- Pour into a loaf pan or baking dish and freeze until solid – about 4 hours.
Julie’s Tips
- I use crushed peppermint that is found with the sprinkles and comes in a 3½ ounce container. You can crush peppermint and use between ⅓ and ½ cup crushed to taste.
- Make sure that your heavy cream is cold before you whip it.
- If you line the loaf tin with plastic wrap, you will be able to remove the ice cream from as a block and then slice to serve.
- Once the ice cream has frozen solid, you can cover it with plastic wrap and it will keep for up to two weeks.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
DELICIOUS! I followed the recipe exactly as written including 1 t. of vanilla extract. Will make this again!
Hi Dawn,
Thanks so much for your kind words and review! You made my day!
Have a wonderful weekend,
Julie
I love this festive ice cream flavor for the holidays!
Wow! That seems really easy to make! Never had a peppermint ice cream before, but love peppermint chocolate bark. Will definitely try this.