Homemade Peppermint Ice Cream is some of the creamiest ice cream I have ever made and for the record, it is worlds away from the mint-flavored ice creams you can find in a store.
Pure peppermint deliciousness from start to finish without even a hint of a chemical or mass-produced flavor.
Peppermint Ice Cream is surprisingly light, sweet, and minty. I think I dipped a spoon into the freezer container about 15 times the first time I made this and I’m not even a huge fan of peppermint!
Peppermint Ice Cream is a spectacular combination of winter flavors and summer refreshment. I’ve been making this ice cream year-round for six years now.
I’m trying, I really am, but there aren’t even words to describe how fantastic this ice cream is.
If you hang out with me on Instagram, you may remember that this ice cream blew my mind the first time I made it. I’m still so impressed with this ice cream, I’ve made countless batches just to share my excitement with friends.
Peppermint Ice Cream Recipe
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Place the candy in a food processor or blender and pulse until the candy is broken down into powder.
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Whisk together the cream, milk, sugar, vanilla, peppermint extract, and salt.
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Add the crushed candy and whisk until mostly combined. Pour into your ice cream maker and process according to the manufacturer’s instruction.
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Serve immediately for soft-serve ice cream or transfer to an airtight container and freeze until firm.
Cooking Tip: Learn from my mistake and be careful to use PURE Peppermint Extract, read the ingredients, and make sure you have only peppermint in the extract.
I accidentally bought a Pure “Mint” Extract once and it wound up being a blend of spearmint and peppermint. Lovely fragrance, but unfortunately, it left my chocolate bark tasting like a pack of chewing gum.
Peppermint Ice Cream
Ingredients
- 3/4 cup very finely crushed candy canes about 30 Starlight candies or miniature candy canes, alternatively 6 full size candy canes
- 1 1/2 cups milk
- 1 1/2 cups heavy cream
- 2/3 cups sugar
- 1-3 teaspoon vanilla extract (adjust to taste)
- 3/4 teaspoons peppermint extract
- 1/8 teaspoon fine sea salt
- Optional: additional crushed candy canes for topping
Instructions
- Place the candy and milk in a food processor or blender and pulse until the candy is broken down into powder.
- Whisk together the cream, sugar, vanilla, peppermint extract, and salt. Add the crushed candy and whisk until mostly combined.
- Pour into your ice cream maker and process according to the manufacturer's instruction. Serve immediately for soft serve ice cream or transfer to an airtight container and freeze until firm. Enjoy!
Notes
Nutrition
{originally published 12/10/14 – recipe notes and photos updated 4/22/20}
Jess says
This tasted really good, but turned out really soft. It seems to me that ice cream always turns out better when you add eggs. It was really good in coffee, though, or in other things where texture matters less.
Kathy says
Is the Peppermint ice cream recipe for a 4 quart ice cream maker?
Mary Younkin says
This is a recipe for a 1.25-1.5 QT machine, Kathy. You will want to double it, or possibly even triple it for 4QT.
Connie Matthews says
Wonderful! Made 2 batches and both froze up fine. My automatic ice cream maker stopped on the second batch, which it has not done before and it was very hard!
How much would you say the recipe makes. I need a quart for a recipe and was not sure it was enough.
Thank you!
Mary Younkin says
I’m so happy to hear that you loved the ice cream, Connie!
kirsten says
Really good ice cream I make it quite a lot. The only thing is you need to add a bit more peppermint essence.
Mary Younkin says
I’m so glad you like the ice cream, Kirsten!
Jay Binder says
Turned out okay, but I think the vanilla amount should be ‘teaspoon’, not ‘tablespoon’! Such a common mistake, but if that’s not a typo, then wow, someone like their vanilla. Anyway, reduce it unless you really like vanilla. Or is it meant to be heavy on vanilla to make up for the lack of eggs? Anyway, it’s too much. Also, it’s a bit too creamy (we used “heavy whipping cream” cause that’s all the grocery stores ever have here). Next time, we’re planning to use a higher milk to cream ratio, and much less vanilla, and a bit more peppermint extract. Oh, and we think it will be just a good with a bit less sugar, maybe half cup instead of 2/3, or even a little less.
Rosanne Cary says
I followed the recipe exactly and the result was wonderful! I used a Cuisinart ice cream maker for 45 minutes and it was perfect. Even after a couple of days in the freezer, it still has a nice consistency.
Mary Younkin says
I’m so happy that you love the ice cream, Rosanne!
Molly says
There must be a misprint in the peppermint icecream recipe. A tablespoon of vanilla was way too much, and ruined the whole batch.
Mary Younkin says
You can certainly adjust the vanilla in this recipe, but we enjoy it with the full tablespoon. I’ve heard from a couple of other people who enjoy it with 1 teaspoon though, Molly. (I’m a little unclear on how extra vanilla could have possibly “ruined” your batch of ice cream though. To each their own, right?)
Sarah R says
I need to make this with a sugar substitute and without the crushed candy. Would I need to adjust any of the other ingredients?
Mary Younkin says
I have no idea how that might work, Sarah. Sorry I can’t be more helpful.
Sarah R says
That’s okay. Thanks anyway. Maybe I can let you know how it works out.
Sarah R says
I substituted 2/3 cup Splenda for the sugar and omitted the crushed candies. It firmed up beautifully and was deeeee-licious! Thank you for the great recipe.
Carol says
So easy, so delicious, though for my taste the 2/3 cup sugar is way too much, especially with the candy canes.
Mary Younkin says
I’m glad you like the ice cream, Carol. You can absolutely reduce the sugar if it’s too sweet for your tastes.