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
- Place the candy and milk in a food processor or blender and pulse until the candy is broken down and mostly dissolved into the milk.
- 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.
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 and mostly dissolved into the milk.
- 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 11/30/20}
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.
Sheliah Hipps says
It says 1-3 teaspoons not a Tablespoon also it says adjust to taste.
Mary Younkin says
You are correct, Sheliah – teaspoons.
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.
Jayla says
This ice cream was horrible the sizes of the ingredients were all wrong. Since the size of cream and milk were the same the ice cream had chunks of milk ice.
Mary Younkin says
This recipe shouldn’t have resulted in any chunks of ice, Jayla. I’ve made it countless times over the years. Did you perhaps change an ingredient? or adjust an amount? Did you use an electric ice cream maker and let it churn through to the end of the process? While you can always tweak and adjust the proportions, adding too much cream (or too little cream) can also have a detrimental effect on the outcome.
Steve Gardner says
Question: if you mix the candy and the milk in the food processor, how does the result become powder?
Mary Younkin says
Sorry for the confusion, Steve. It breaks the candy down into a powder, and the powder will mostly dissolve into the milk. I’ve noted that on the recipe.
Steve Gardner says
Thanks, Mary, for the clarification. Can’t wait to try it — peppermint ice cream is a family favorite this time of year and we are always on the lookout for better options!
Patricia Jarrett says
I love peppermint ice cream and would love to try to make some. What ice cream maker do you use? Thanks so much!
Mary Younkin says
Hi Patricia, I have a whole post dedicated to my favorite ice cream makers: https://barefeetinthekitchen.com/ice-cream-makers/
Cherylynn says
This sounds so good. I guess I’ll have to add an ice cream maker to my Christmas wish list.
Mary Younkin says
Happy ice cream making, Cherylynn!
Rachel says
I would give this zero stars if possible. This recipe didn’t freeze in my ice cream maker.
Mary Younkin says
Hi Rachel, that sounds like an issue with the machine, not the recipe. (The most common issue is a freezer bowl machine that isn’t properly frozen.) There’s just no reason why these liquids wouldn’t have churned and frozen in a working machine.
Gigi says
One word-PERFECTION!!!! Don’t change a thing. I made this for my husband for Christmas ( the man who has everything) and he couldn’t stop raving about it! This will become a new tradition for our family. Thanks for sharing it!
Mary Younkin says
I’m so so happy to hear it was a hit, Gigi!
Bryce Fletcher says
I’m not much of a peppermint flavor person, but I will say this is an amazing recipe. Talk about clearing up the sinuses lol. Loved it and its sent, great job.👍
Mary Younkin says
I’m so glad you like it, Bryce!
Tricia says
Made this today exactly as recipe is written (used the 6 large candy canes). Put it all together in my Cuisinart ice cream maker for 20 minutes…perfect consistency…amazing taste!! Put ice cream into a silicon tub for storing. DELICIOUS!!!! Everyone in my family said it tastes fantastic! Thank you!!
Mary Younkin says
I’m thrilled that you like the ice cream, Tricia.
Caitlyn Ann says
Can you make this with lactose free milk?
Mary Younkin says
I’ve never tried that, Caitlyn. I’m guessing that the fact content won’t be high enough to make it creamy. You might be able to do it as an “ice milk” dessert.
Darlene Zatlin says
I don’t have an ice cream maker. What can I used instead? I really want to make this!
Thanx in advance!!
Mary Younkin says
https://barefeetinthekitchen.com/ice-cream-without-a-machine/
Marie says
This was absolutely delicious! The right amount of peppermint and still creamy with a hint of vanilla. I also tried adding white chocolate
Mary Younkin says
I’m so happy to hear you like it!