This creamy Peppermint Ice Cream is made with just 3 ingredients in a couple of minutes. It's a delicious treat in a bowl and incredible on brownies, sugar cookies, cakes and more!
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.
Notes
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.