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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 would be incredible on a brownie or a slice of flourless chocolate cake!
I can't wait for Christmas and peppermint anything, but this tops the list. Sounds yummy and it is so pretty. Hope you can share it at Holiday Best with Tumbleweed Contessa because it is one of the best desserts yet!
This looks delicious and it's so pretty!!!
I favorite in our family for birthdays! We also make it in my preschool class for the letter "I".
What kind of milk? 2%, whole?
I use whole milk.
This recipe doesn’t need eggs?
No eggs are needed. Enjoy!
Does this recipe make 2 quarts? I want to buy a cuisinart 2 quart ice cream gelato and sorbet
maker and this recipe has to make two quarts
Of ice cream in order for me to make this.
Please let me know by e-mailing me soon
at the email address I will be listing below this comment box .
I didn’t have any candy canes on hand, so I upped the peppermint extract to 1 .5 tsp and it turned out so delicious!
How much does this make my mother and me would like to know can you please give me a hand?
How much does this recipe make? 1 quart? 2 quarts? Thanks!
Wow! That’s some delicious ice cream.
This is better than the store bought that only comes around during Christmas time.
I tried this recipe with my Kitchen aid mixer and it never froze? I didn’t have heavy cream so I used whipping cream. The liquid turned dark pink, not light like yours… The liquid was delicious, it just didn’t freeze…
I’ve never used the frozen bowl on the Kitchenaid mixer, so I can’t speak to how well that would work. The whipping cream vs heavy cream shouldn’t have affected it that much. It still should’ve thickened nicely.
Mine didn’t freeze either. I use 2% milk but nothing else was different.
I made this for my family’s Christmas dessert, and it was a smashing success! Followed the directions and made it in my ice cream maker one day in advance. Come Christmas evening, the ice cream was a perfect consistency — smooth and easy to scoop — and tasted light and pepperminty. I love that it was not a heavy custard base. I’ll be visiting your site again for these lovely non-custard ice creams!!
Just made this for Christmas today and it was delicious! It froze up just fine in my ice cream maker. My kiddo REALLY enjoyed it! He says he loves it better than Braum’s peppermint ice cream.
Just made last night for Christmas dinner today… never froze… it tasted great but never got firm. It was a bummer