Homemade Peppermint Ice Cream (no churn recipe)

This time of the year is perfect for enjoying ice cream, especially candy cane ice cream! It’s hard to resist buying a pint of your favorite flavor! However, those expensive store-bought pints have a downside too: they may not be as fresh as you think.

That’s why this homemade peppermint ice cream recipe is perfect for you if you want to enjoy an inexpensive and refreshing no-churn treat that you can’t buy in stores.

No churn peppermint ice cream is a delicious and easy ice cream recipe that you can make at home with only a few simple ingredients.

If you love peppermint and candy canes, this no churn ice cream recipe is perfect for you! Even better, you should check this peppermint meringue cookies recipe one too!

This no churn ice cream recipe yields a creamy and minty ice cream flavor, that is perfect for the holiday season. In addition, this recipe is so easy that there is no need to use an ice cream maker.

Simply whip the cream, fold in the condensed milk mixture, and freeze for several hours. Then, top your ice cream with crushed candy canes or Oreo biscuits for a festive touch!

Ingredients

• Heavy whipping cream
• Sweetened condensed milk
• Peppermint essence or peppermint extract

Toppings

• Crushed candy canes or peppermint candy
• Crushed Oreo biscuits

Equipment

If you don’t have an ice cream machine, don’t worry! This no churn recipe only requires a few simple pieces of equipment:

• large bowl

• hand mixer or stand mixer

• rubber spatula

• a 9×5 inch loaf pan

• plastic wrap

How to make homemade no churn peppermint ice cream

1. In a large bowl, add the heavy cream and using a hand mixer, whip the cream until stiff peaks form and the cream stands on the beaters when lifting them from the bowl (be careful not to over whip it).
2. In a medium bowl, whisk, using the same hand mixer, the peppermint essence into the sweetened condensed milk.
3. Gently fold the condensed milk and peppermint mixture into the whipped cream using a spatula. Slowly combine them without overworking the mixture.
4. Transfer the mixture to an insulated tub or loaf pan lined up with some foil and freeze for almost 2 hours or until firm but not really frozen. Remove from the freezer, and using a spatula, fold in the candy cane pieces and Oreos. Return to the freezer for another 2 hours or until firm.
5. When almost ready to serve, move the peppermint ice cream from the freezer and allow it to sit for a couple of minutes at room temperature.
6. To serve, wet an ice cream scoop spoon and add ice cream to bowls or cones.

 

Substitutions and variations

• Top with some chocolate chips, bits of chocolate, chocolate chunks, or chopped peppermint sticks
• Add a few drops of red food coloring or food gel to get a pink color
• For a chocolate mint ice cream, add 1/4 cup of cocoa powder to the condensed milk mixture
• For a peppermint bark ice cream, add 1/2 cup of chopped peppermint bark or candy canes to the ice cream base
• For a mint chocolate chip ice cream, add 1/2 cup of chocolate chips to the ice cream base
• Feel free to use any type of mint extract or flavor that you like
• If you don’t have an electric mixer, you can whisk the ingredients by hand. Just be sure to whisk until the mixture is combined and soft peaks have formed.

Tips, Notes and Suggestions

• If you find that your ice cream isn’t as thick as you’d like, simply pop it in the freezer for an hour or two and voila! Thick, creamy peppermint ice cream.

• If your ice cream is too thick (i.e., more like a frozen block), simply let it sit out on the counter for a few minutes to soften slightly.

• If your mint flavor isn’t quite strong enough, add a few drops of peppermint extract until you reach the desired flavor.

• And finally, a small tip when crushing the candy canes, so you don’t end up with a sticky kitchen floor. I place them in a sealed zip bag (sandwich size) and place it over a wooden cutting board and using a meat mallet I break the candy canes. I like to get a mix of small pieces, where you can still get some small chunky bits of candy to add to the ice cream.

Recipe FAQs

How long will it last in the freezer?

This ice cream will last up to 2 weeks in the freezer. Be sure to store it in an airtight container, so it doesn’t absorb any other flavors from your freezer.

How do I know when the ice cream is done?

You’ll know the ice cream is done when it’s firm but not frozen solid. You should be able to scoop it without any problem. If it’s too hard, let it sit at room temperature for a few minutes before serving.

What is the difference between churn and no-churn ice cream?

The primary difference is that no-churn ice cream is American or Philadelphia style which does not use eggs. Also, instead of using granulated sugar, most no-churn recipes call for the use of sweetened condensed milk.

Can I make this recipe with a different flavor of extract?

Yes, you can substitute the peppermint extract for any other flavor of extract.

I don’t have heavy cream, can I use milk instead?

You can use half and half in place of heavy cream, however your ice cream will be less creamy and have more of a soft-serve consistency.

Try this no churn peppermint ice cream recipe for dessert tonight!

No churn peppermint ice cream is a delicious and easy way to enjoy a classic winter flavor. Whether you are looking for a festive dessert for your holiday party or something sweet to enjoy after dinner, this recipe is sure to please.

With only a few simple ingredients, you can have creamy mint ice cream in no time. So grab a cup of hot chocolate and a bowl of this yummy homemade peppermint ice cream to enjoy a comforting holiday treat tonight!

More Christmas Dessert Recipes

• Peppermint Meringue Cookies
• Chocolate Christmas Tree Edible Piñata
• Cranberry Bundt Cake
• Mini Panettone (traditional Italian dessert for Christmas)
• Danish Dream Cake (traditional Dutch Christmas dessert recipe)
• Best German Christmas Cookies
• Kifli Cookies (traditional Hungarian Christmas treats)