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.

Peppermint Ice Cream Scoop

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 and milk in a food processor or blender and pulse until the candy is broken down and mostly dissolved into the milk.
  2. Whisk together the cream, sugar, vanilla, peppermint extract, and salt. Add the crushed candy and whisk until mostly combined.
  3. 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

4.37 from 22 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 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

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 @barefeetkitchen or tag #barefeetkitchen!

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{originally published 12/10/14 – recipe notes and photos updated 11/30/20}

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. Lita says

    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!5 stars

  2. Heather says

    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 .

  3. Karen says

    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!5 stars

  4. Dennis says

    Wow! That’s some delicious ice cream.
    This is better than the store bought that only comes around during Christmas time.5 stars

  5. Beth says

    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…

    • Mary says

      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.

  6. Melissa says

    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!!5 stars

  7. Ann Marie says

    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.5 stars

  8. Mark Dossey says

    Just made last night for Christmas dinner today… never froze… it tasted great but never got firm. It was a bummer

  9. 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

  10. 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

  11. 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

  12. 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

  13. 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?)

  14. 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?

  15. 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.1 star

    • 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.

    • 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!

    • 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.

  16. 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!5 stars

  17. 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.👍5 stars

  18. Mary says

    I’ve made this ice cream many times and it has frozen fine. Heating and chilling the ice cream does not affect the way the ice cream freezes in the machine. I can’t imagine a reason why these ingredients wouldn’t have frozen.5 stars