Cool, creamy, and delightfully refreshing, this homemade peppermint ice cream is a festive treat you’ll crave year-round.
Made with simple ingredients and naturally flavored with real peppermint, it delivers a balanced mix of protein, calcium, and healthy fats from dairy while keeping added ingredients minimal.
Quick to prepare and churn, it’s a perfect option for effortless desserts, family celebrations, or meal-prep-friendly frozen sweets.
Peppermint Ice Cream
Equipment
- 1 Ice Cream Maker
- 1 Mixing Bowl
- 1 Measuring Cup Set
- 1 Measuring Spoon Set
- 1 Food Processor or Zipper Bag + Mallet (for crushing candy canes)
- 1 Ice Cream Container (for freezing/storing)
- 1 Ice Cream Scoop
Ingredients
- 1 ½ cups whole milk
- 1 ½ cups half & half
- 2 cups heavy whipping cream
- 1 ½ cups granulated sugar
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- 1 teaspoon peppermint extract
- 1 cup crushed candy canes reserve some for topping
Instructions
- Freeze and prepare equipment: If your ice cream maker uses a freezer bowl, place it in the coldest part of your freezer at least 12–24 hours before starting.This ensures it is fully frozen and ready to churn. If you’re using a compressor-style machine, you don’t need to freeze a bowl, but still assemble the unit ahead of time. Chill a large mixing bowl and whisk in the refrigerator for about 15–30 minutes to help keep your ingredients extra cold during mixing.
- Crush the peppermint candy: Place candy canes or peppermint candies in a heavy-duty zipper bag and crush them with a mallet or rolling pin, or pulse them in a food processor. Aim for a mix of fine powder and small shards. The powder will dissolve into the ice cream base, giving it a light pink color and peppermint flavor, while the shards add crunch. Reserve a few larger pieces to sprinkle on top when serving.
- Measure ingredients carefully: Accurate measurements are key for a smooth, creamy texture. Measure 1½ cups whole milk, 1½ cups half & half, 2 cups heavy cream, 1½ cups sugar, ¼ teaspoon salt, 1 tablespoon vanilla extract, 1 teaspoon peppermint extract, and 1 cup crushed candy canes.Level off your measuring cups for precision, since even small changes in ratios can affect the outcome.
- Mix the dairy and sugar: In your chilled mixing bowl, combine the whole milk and half & half. Add the sugar and whisk vigorously for 1–2 minutes until it begins to dissolve. Stir in the heavy cream and continue whisking until the mixture looks smooth. If the sugar grains are still visible, you can use the optional warming method in the next step.
- Optional gentle warming method: If the sugar does not dissolve well in the cold liquid, gently heat the milk, half & half, and sugar in a saucepan over very low heat. Stir constantly until the sugar fully dissolves and the mixture feels warm but not hot (around 100–115°F). Remove from the heat and cool completely before adding cream. Chill in the refrigerator until cold before continuing, since a cold base is essential for proper churning.
- Add flavorings: Once the dairy and sugar mixture is smooth, stir in the salt, vanilla extract, and peppermint extract. Peppermint extract can be strong, so start with 1 teaspoon, taste, and adjust by adding in very small increments if desired. The vanilla helps balance and round out the sharp mint flavor, while the salt enhances overall taste.
- Chill the base thoroughly: Place the bowl with the prepared mixture into the refrigerator to chill. The minimum recommended chill time is 20 minutes, but for the best results, allow the base to chill for at least 2–4 hours or overnight. A fully chilled base will churn faster and produce smoother, creamier ice cream.
- Set up the ice cream maker: Prepare your ice cream maker according to the manufacturer’s directions. Make sure not to overfill the bowl—most machines work best when filled only about two-thirds full. Keep a silicone spatula nearby for scraping the churned ice cream and folding in mix-ins.
- Churn the ice cream base: Pour the chilled base into the ice cream maker and turn the machine on. Let it churn until the mixture thickens to a soft-serve consistency. Depending on your machine, this can take 20–30 minutes. Watch for the texture to become creamy and for the mixture to cling to the dasher or paddle.
- Add the crushed candy canes: Decide how you want the peppermint texture. For a pink, evenly flavored ice cream, add the crushed candy canes at the beginning of churning so they dissolve into the base. For crunchier peppermint bites, add them during the last 5 minutes of churning. Always reserve a few pieces to use as garnish when serving.
- Transfer and pack: Once the ice cream has reached soft-serve texture, transfer it immediately into a freezer-safe container. Use a spatula to press it down gently, removing any large air pockets. Smooth the top and sprinkle with reserved candy cane pieces.To prevent ice crystals, press a piece of plastic wrap directly onto the surface before sealing with the lid.
- Harden in the freezer: Place the container in the coldest part of your freezer and allow the ice cream to firm up for 2–4 hours before serving. For the best texture, let it freeze overnight. If you need to scoop sooner, expect a softer, creamier texture similar to soft-serve.
- Serve with care: When ready to serve, let the ice cream sit at room temperature for 5 minutes to soften slightly. Warm your scoop by dipping it in hot water and drying it quickly before scooping to create neat, round servings. Garnish with crushed peppermint or even a drizzle of chocolate syrup for extra indulgence.
- Store properly: Keep leftovers in an airtight container in the back of the freezer, where the temperature is most stable. For best flavor and texture, enjoy within 2–4 weeks. Always keep the surface covered with plastic wrap to minimize ice crystal formation.
Notes
- Crush candy canes into a mix of fine powder and small shards for both flavor and texture.
- Add peppermint extract gradually—too much can overwhelm the flavor.
- Chill the base for at least 2–4 hours for creamier results, even though 20 minutes works in a pinch.
- Add crushed candy at the end of churning if you want crunchy peppermint bites.
- Always store ice cream in an airtight, freezer-safe container with plastic wrap pressed on the surface.
- Let the ice cream soften for 5 minutes at room temperature before scooping for best results.
- Warm your ice cream scoop in hot water to achieve neat, round scoops.
- Do not overfill your ice cream maker—work in two smaller batches if necessary.
- Garnish with crushed candy canes or chocolate sauce for an extra festive touch.
- Enjoy within 2–4 weeks for peak flavor and texture.
Chef’s Secrets for Perfect Peppermint Ice Cream
One secret to irresistibly creamy peppermint ice cream is ensuring the base is thoroughly chilled before churning.
A colder mixture churns faster, which helps trap smaller ice crystals and gives you a smoother, creamier texture.
Another tip is balancing the peppermint extract with vanilla. Peppermint on its own can taste sharp, but vanilla rounds out the flavor beautifully.
Always taste your base before churning—adjusting the extract early prevents overpowering minty notes.
Finally, when crushing candy canes, aim for a blend of fine dust and small pieces.
The powder melts into the cream for flavor, while the shards provide those delightful crunchy bites in every scoop.
Serving Suggestions for Peppermint Ice Cream
Peppermint ice cream is a treat that works well on its own, but it shines even brighter with a few simple pairings.
Serve scoops in a crisp waffle cone or layered in a sundae glass with hot fudge, whipped cream, and extra crushed peppermint on top.
For a holiday dessert, pair it with warm brownies or chocolate cake—the contrast of hot and cold is irresistible.
You can also turn it into festive milkshakes by blending a scoop or two with whole milk and topping it with whipped cream.
If you’re entertaining, garnish each serving with a sprig of fresh mint or a small peppermint stick for a fun presentation.
Storage Tips for Long-Lasting Freshness
Proper storage makes all the difference in keeping your homemade peppermint ice cream creamy and fresh.
Always transfer the churned ice cream into a shallow, freezer-safe container with a tight-fitting lid.
Before sealing, press a piece of plastic wrap directly on the surface of the ice cream—this prevents ice crystals from forming.
Store the container in the coldest part of your freezer, away from the door where temperatures fluctuate.
Homemade ice cream tastes best within 2–4 weeks, although it will remain safe to eat for longer.
If you notice excess ice crystals or changes in flavor, it’s a sign the ice cream is past its prime.
Frequently Asked Questions
1. Can I make this without an ice cream maker?
Yes, you can make a no-churn version. Prepare the base as directed, then whip the heavy cream separately until it forms soft peaks.
Fold it into the milk mixture, stir in the peppermint and candy canes, and freeze in a loaf pan. The texture won’t be as airy as churned ice cream, but it’s still delicious.
2. How do I prevent ice crystals from forming?
The best way is to ensure the base is fully chilled before churning and to store the ice cream with plastic wrap pressed directly onto the surface.
Using an airtight container and keeping it in the back of the freezer also helps.
3. Can I use natural peppermint instead of extract?
Fresh peppermint leaves don’t provide the same concentrated flavor as extract.
If you’d like a natural variation, steep a handful of peppermint leaves in the warm milk mixture for 15 minutes, then strain them out before chilling. You may still want to add a small amount of extract for a stronger flavor.
4. Is there a dairy-free version of this recipe?
Yes. Replace the whole milk and half & half with full-fat coconut milk, and substitute the whipping cream with coconut cream.
Use a dairy-free peppermint candy, and the rest of the steps remain the same. The result is rich, creamy, and fully plant-based.
5. Can I make the flavor more festive?
Absolutely! You can fold in mini chocolate chips during the last few minutes of churning for a peppermint bark-style ice cream.
A swirl of hot fudge or crushed Oreos also pairs wonderfully with the peppermint flavor, making it extra special for holidays and parties.
