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This homemade Peppermint Ice Cream is worlds away from the mint-flavored ice creams you can find in a store. From start to finish, every bite is just pure creamy peppermint deliciousness.
With over 170 ice cream recipes here to choose from, it’s pretty much a guarantee that I’ve got a flavor for everyone. But, for the flavors that remind me of the holidays, this recipe for peppermint ice cream is probably the purest. And if you’re a mint lover, like I am, I’ve also got a mint chocolate ice cream that is divine. It tastes a bit like someone is scooping Andes mints directly into your mouth.
Peppermint Ice Cream
I’m trying, I really am, but there aren’t even words to describe how fantastic this ice cream is. It’s incredibly smooth and loaded with peppermint candy cane flavor. I think I dipped a spoon into the freezer container about 15 times the first time I made it!
Since then, I’ve continued to churn a batch of this ice cream every year around the holidays. Well, usually more than one batch, since this one never lasts long in our house!
Ingredients and Substitutions
Candy Canes – Candy canes add sweetness and peppermint flavor. Starlight peppermint candies work the same way. Either will work for this ice cream recipe. As a topping, the crushed peppermint candy also adds some crunchiness.
The Dairy – You’ll use equal parts milk and heavy cream for the base. Half-and-half works in a pinch, but it sacrifices some of the richness.
Peppermint Extract – Learn from my mistake and look for PURE peppermint extract. I accidentally bought a pure “mint” extract once, and it was a blend of spearmint and peppermint. Smelled great, but tasted more like chewing gum.
Vanilla Extract – In this ice cream, vanilla extract introduces some warm notes that make the finished flavor a little more interesting.
Sugar – Obviously this adds sweetness. It’s a dessert after all. But, did you know that sugar is what keeps ice cream soft and scoopable, instead of turning into a hard brick?
Kosher Salt – We’re using just a pinch of salt to enhance the flavors here.
Notes on Equipment
- Measuring spoons
- Measuring cups. Cream, milk, and sugar are the whole base, so the measuring has to be right. I have a drawer full of various measuring cups, but I reach for these stainless steel ones more than any others. They’ve got a nice heft without being too heavy, and they’re dishwasher safe.
- Whisk
- Large mixing bowl
- Blender. My friends, this is THE blender. I’ve tried what feels like them all. The fancy ones. The cheap ones. I’ve come full circle. This basic blender is the same style that my grandma used, with an all glass pitcher, metal blades, and just two speeds. I couldn’t be happier.
- Ice cream maker
- Airtight freezer container
This has become a holiday favorite and I’ve made it over several years. It’s foolproof! And, when I asked my college freshman what he wanted when he comes home this week, he said, “That peppermint ice cream you make!” Thank you for the awesome recipe!
We make it and freeze it ahead of time (usually several batches!) – no problem with it being too soft that way!
How to Make Peppermint Ice Cream
Crushing the Candy Canes: First, I place the candy canes in a zip-top bag and seal it. Then, I use a rolling pin or the back of a heavy measuring cup to crush the candy canes. The smaller the better.
Blending: Once they’re pretty small, you’ll add the candy canes and milk to a blender and pulse until the candy is broken down fully. The goal is for the candy to be smoothly blended into the milk.
Combining the Ingredients: Once the milk mixture is smooth, you’ll add in the heavy cream, sugar, vanilla, peppermint extract, and salt. Then, blend once more to combine.
Processing: Once all of the ingredients have been well combined, I carefully pour the mixture into my ice cream maker and process it according to the manufacturer’s instructions.
Serving: Straight out of the machine, this ice cream has the consistency of soft serve. And, I’m plenty happy to enjoy a small serving just like that. But for a more traditional scoop, you’ll need to transfer it to an airtight container and freeze until firm.
Expert Tip
Did you know that eating ice cream at a super cold temperature actually dulls the flavor? It’s true! At lower temperatures, your taste buds perceive less sweetness and aroma. And, because peppermint has a “cooling” sensation, this peppermint ice cream recipe is especially sensitive to temperature.
You don’t have to let your ice cream melt into soup. But, it turns out that the kids who played with their ice cream until it was more like soft serve just might’ve been onto something all along.
Chill the Ice Cream – You’re going to want to let the ice cream sit in the freezer for at least 4 hours, if you’re looking for a truly firm consistency. And, it may sound counterintuitive, but I always let mine sit out on the counter for a few minutes. This lets it soften just the right amount for scooping.
Crush the Candy – I always start by manually crushing the candy canes before adding to the blender. But, if you don’t have a blender, you can still make this flavor. Just add the candies to a zip-top bag and take a rolling pin to it.
Add the Topping – It’s optional, but you don’t want to miss out on sprinkling this ice cream with some extra peppermint candy pieces. It adds a really nice texture, and makes it look super cute, too!
Serving Suggestions
I don’t normally make serving suggestions for my ice cream recipes. It’s hard not to end up offering up the same list of incredible toppings, drizzles, and sauces. But for this one I am making an exception! You have got to try a scoop of this peppermint ice cream with my chocolate candy cane cake. It’s also quite good with some 5-minute peppermint bark crumbled in the bowl.
Make Ahead & Storage
Make Ahead: Yes, indeed! Ice cream is one of the classic make ahead treats.
How to Store: You can store the finished ice cream in any freezer safe, airtight container. It keeps well for up to a month. But, it doesn’t usually last that long at my house.
More Mint Ice Cream Recipes
Frequently Asked Questions
Yes! I have posted the full instructions for making ice cream without a machine. You can follow the rest of the recipe as written, then just swap out the procedure above for processing in the machine.
Yes, but since half and half is typically a lighter combination of cream and milk, the result will be less creamy and rich, and it may melt faster.
This particular recipe is designed to be made with candy canes for that unmistakeable peppermint candy cane flavor. However, I do have a Fresh Mint Ice Cream recipe too!
Peppermint Ice Cream
Ingredients
- 6 full size candy canes or 30 Starlight candies or miniature candy canes, about ¾ cup crushed candy
- 1½ cups milk
- 1½ cups heavy cream
- ⅔ cups sugar
- 1-2 teaspoons vanilla extract
- ¾ teaspoons peppermint extract
- ⅛ teaspoon kosher salt
- Optional: additional crushed candy canes for topping
Instructions
- Place the candy and milk in a blender and pulse until the candy is broken down and dissolved into the milk. Add the cream, sugar, vanilla, peppermint extract, and salt to the blender. Blend again to fully combine.
- Pour the mixture into your ice cream maker and process according to the manufacturer's instructions.
- Serve immediately for soft serve ice cream or transfer to an airtight container and freeze until firm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 12/10/14 – recipe notes and photos updated 10/2/26}
This has become a holiday favorite and I’ve made it over several years. It’s foolproof! And, when I asked my college freshman what he wanted when he comes home this week, he said, “That peppermint ice cream you make!” Thank you for the awesome recipe!
We make it and freeze it ahead of time (usually several batches!) – no problem with it being too soft that way!
Thank you so much for sharing Michelle. It is fun to spoil our big kids with their favorites when they are home, isn’t it.
Hi, I made this recipe using TraderJoe’s peppermint candy canes that have a narrow stripe of chocolate peppermint and it turned out great! It’s quite soft serve even when frozen for a while. 🍨Today, I made another batch using a French Vanilla Custard base, and I did blend the peppermint candy canes as before plus I added a plain peppermint candy cane, in the milk. Then I cooked the custard as normal & it cooked very smooth. It’s tasted lovely as vanilla custard & light peppermint. I’ll finish as usual custard base plus will add the candy cane pieces.
I am so happy this recipe inspired you. Your version sounds lovely as well.
This is an excellent ice-cream! I made this for Christmas Eve to go along with the yule log that my son bought. It was amazing! I gave this a rating of 5 for the simplicity, the presentation, and the taste. I plan on making this again and shared it on my feed on FB.
I laughed about the author talking about getting mint by mistake and making peppermint bark that tasted like bubblegum. That sounds like something that I would do.
I am delighted you loved it, Shelby. And yes if you have ever bought the wrong mint, you know exactly what I talking about! LOL!
My result was a VERY PINK ice cream, using the candy canes. It was delicious, just not a desirable color. Can you use peppermint lifesavers?
You could certainly try it, Joyce.
Just use peppermint oil and candy for a topping.
Delicious!!! I was craving peppermint ice cream, but the St. Louis grocery stores must consider it strictly Xmas-seasonal, since it’s now nowhere to be found. But your recipe has the classic taste and texture! I used your ingredients and proportions exactly, going middle of the road with the vanilla amount at 2 tsp., which turned out to suit me so well that I’ll simply repeat that in future.
I did need to change the method somewhat, and have made notes about another needed change. First, since I don’t have a food processor, I put 30 Starlight peppermints into a 1-gallon plastic bag, leaving a small gap at the top for air to escape, placed the bag on a wooden cutting board, and whacked away at it with a hammer until the mints were a nice mix of pulverized and chunked.
Second, in my Maverick Ice Cream Shoppe maker, shortly after I poured in the liquid the peppermint chunks sank to the bottom and stuck to the freezer bowl so that the paddle got clogged and wouldn’t move to churn the ice cream. I had to pour and scrape everything out, and finish with the traditional no-churn scrape-and-whisk method. That extra labor was, however, a small price to pay for the scrumptious result. Next time I will simply fold in the peppermint candy after I’ve transferred the churned ice cream from the machine to the bowl in which I will store it in my freezer.
I am so happy you loved the ice cream, Barbara.
My KitchenAid ice cream maker makes a point of saying to have the paddle rotating in the bowl before adding the ‘batter.’ It works to avoid the candies sticking to the inside of the bowl. Delicious!
I’m glad you like it!
Very good flavor. I use all half and half when I make ice cream, and I did the same for this recipe. Turned out light and refreshing. I used 8-10 drops of peppermint oil. Making my second batch to put in the freezer for upcoming holiday meals right now. I found crushed peppermint candy at Home Goods and they worked great giving it a beautiful pink color.
I’m so happy that you are enjoying the ice cream, Connie! This is one of my favorites as well.
I just wanted to reach out by email and share with you that I am very grateful to have come across your peppermint ice cream recipe a few years ago. It is the real deal that brings joy to every ice cream lover I’ve given it to. Just finished up a double batch tonight and making more tomorrow to pass along to family, friends & neighbors.
Wishing you & yours a very Merry Christmas and a Happy New Year!
I’m thrilled to hear that, Mike! I love this particular ice cream so much and still make it several times a year.
I’m assuming you put the candy and milk mixture into the ice cream maker also? The directions are not clear.
Thanks so much for your question! I have made this ice cream dozens of times over the years, as have so many readers, and no one ever caught that. I’ve edited the directions to be more clear. Happy ice cream making!
So good! Thank you!
I’m glad you like it so much!
Absolutely amazing recipe! It’s easy to make and it is delicious! My guests were impressed.
I’m so glad that you liked this flavor. It’s one of my favorites to serve around the holidays!
Yours are the only ice cream recipes that meet my ice cream fanatic requirements. Creamy, not overly sweet, absolutely no high fructose corn syrup – only regular corn syrup as a fix for texture problems, like in high water ingredients, for instance. I also prefer a more clean, pure flavor for most flavors so no eggs for me. I grew up making ice cream with raw eggs and the texture was different. But we used a hand-crank freezer. Thank you for sharing!!
I’m happy to hear that the recipes are a hit for you, Karen. Happy ice cream making!