Peppermint Ice Cream
This smooth and creamy peppermint ice cream blends fresh dairy, a hint of vanilla, and crushed candy canes for a festive, refreshing treat. It’s easy to make, churns beautifully in any ice cream maker, and is perfect for both holiday celebrations and everyday indulgence.
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.
