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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 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.
Is the Peppermint ice cream recipe for a 4 quart ice cream maker?
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.
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!
I’m so happy to hear that you loved the ice cream, Connie!
Really good ice cream I make it quite a lot. The only thing is you need to add a bit more peppermint essence.
I’m so glad you like the ice cream, Kirsten!
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.
It says 1-3 teaspoons not a Tablespoon also it says adjust to taste.
You are correct, Sheliah – teaspoons.
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.
I’m so happy that you love the ice cream, Rosanne!
There must be a misprint in the peppermint icecream recipe. A tablespoon of vanilla was way too much, and ruined the whole batch.
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?)
I need to make this with a sugar substitute and without the crushed candy. Would I need to adjust any of the other ingredients?
I have no idea how that might work, Sarah. Sorry I can’t be more helpful.
That’s okay. Thanks anyway. Maybe I can let you know how it works out.
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.
So easy, so delicious, though for my taste the 2/3 cup sugar is way too much, especially with the candy canes.
I’m glad you like the ice cream, Carol. You can absolutely reduce the sugar if it’s too sweet for your tastes.
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.
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.
Question: if you mix the candy and the milk in the food processor, how does the result become powder?
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.
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!
I love peppermint ice cream and would love to try to make some. What ice cream maker do you use? Thanks so much!
Hi Patricia, I have a whole post dedicated to my favorite ice cream makers: https://barefeetinthekitchen.com/ice-cream-makers/
This sounds so good. I guess I’ll have to add an ice cream maker to my Christmas wish list.
Happy ice cream making, Cherylynn!
I would give this zero stars if possible. This recipe didn’t freeze in my ice cream maker.
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.
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!
I’m so so happy to hear it was a hit, Gigi!
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.👍
I’m so glad you like it, Bryce!
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!!
I’m thrilled that you like the ice cream, Tricia.
Can you make this with lactose free milk?
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.
I don’t have an ice cream maker. What can I used instead? I really want to make this!
Thanx in advance!!
https://barefeetinthekitchen.com/ice-cream-without-a-machine/
This was absolutely delicious! The right amount of peppermint and still creamy with a hint of vanilla. I also tried adding white chocolate
I’m so happy to hear you like it!