Peppermint Ice Cream

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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.

Homemade Peppermint Ice Cream

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.

Homemade Peppermint Ice Cream is a candy cane dream!

Peppermint Ice Cream Recipe

  1. Place the candy in a food processor or blender and pulse until the candy is broken down into powder.

  2. Whisk together the cream, milk, sugar, vanilla, peppermint extract, and salt.

  3. Add the crushed candy and whisk until mostly combined. Pour into your ice cream maker and process according to the manufacturer’s instruction.

  4. Serve immediately for soft-serve ice cream or transfer to an airtight container and freeze until firm.

Peppermint Ice Cream Recipe

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.

You're going to love this candy cane ice cream!

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Homemade Peppermint Ice Cream is a candy cane dream!

Peppermint Ice Cream

4.65 from 17 votes
Creamy peppermint ice cream is a homemade ice cream favorite!
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Prep Time: 10 mins
Total Time: 10 mins
Course: Dessert
Cuisine: American
Servings: 7 1/2 cup servings

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

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 a while back and it is a blend of spearmint and peppermint. Lovely fragrance, but unfortunately, it left my chocolate bark tasting like a pack of chewing gum.

Nutrition

Calories: 378kcal · Carbohydrates: 47g · Protein: 3g · Fat: 21g · Saturated Fat: 13g · Cholesterol: 75mg · Sodium: 84mg · Potassium: 107mg · Sugar: 40g · Vitamin A: 834IU · Vitamin C: 1mg · Calcium: 92mg
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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{originally published 12/10/14 – recipe notes and photos updated 4/22/20}

Peppermint Ice Cream is a favorite year round!

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. 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.3 stars

  2. 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!5 stars

  3. 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.4 stars

  4. 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.5 stars

  5. 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?)

  6. 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?

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