This peppermint candy cane ice cream is a no churn ice cream recipe that doesn't require an ice cream machine. Both peppermint extract and candy cane pieces are folded into the ice cream base, making it a perfect flavor for the holiday season!
This homemade peppermint ice cream has crushed candy canes in the ice cream mixture to really enhance the peppermint flavor.
No churn ice cream is some of the creamiest ice cream you can easily make at home. It's so good and only takes 10 minutes to prep!
Looking for more peppermint recipes? Then check out these: white chocolate peppermint cake, peppermint cupcakes, and peppermint shortbread cookies.
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Why You'll Love This Ice Cream
- You don't need an ice cream machine or any fancy equipment.
- It's filled with crush candy canes.
- It has a smooth and creamy texture.
- There's no egg yolks in the mixture.
- All you need are 6 ingredients!
What better way to get you in the holiday spirit than with this creamy candy cane ice cream!
I have plenty more ice cream recipes you should check out. Making it at home has never been easier!
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Heavy Whipping Cream: Do not substitute with heavy cream. They are not the same!
- Sweetened Condensed Milk: Use whichever brand you prefer. Just don't use fat-free.
- Peppermint Extract: Be sure to use a pure peppermint extract like this one.
- Peppermint Candy Canes: I bought a bag of crushed candy cane pieces from the store but you could also buy normal candy canes and crush them yourself.
Instructions
Here are the step by step instructions on how to make this no churn peppermint ice cream.
Step 1: Make the whipped cream. In a large mixing bowl, use an electric mixer to whisk the heavy whipping cream to stiff peaks.
Place into the refrigerator while you make the other components.
Step 2 : Combine the ingredients. In a large bowl, whisk together the sweetened condensed milk, vanilla extract, peppermint extract, and salt until fully combined.
Step 3: Add the whipped cream. Fold in a ½ cup of the whipped cream gently using a rubber spatula. Then fold in the remaining whipped cream until smooth and combined.
Gently mix in a ½ cup of the candy cane pieces.
Step 4: Freeze. Spread the mixture into the bread pan and sprinkle on some extra candy canes over the top of the ice cream. Then, cover it with foil or a lid. Freeze for at least 4 hours.
Topping Suggestions
You can easily add additional toppings to your bowl of ice cream. Here are some of my favorites:
- Even more candy cane pieces.
- Peppermint bark.
- Christmas cookies.
- Chocolate sauce.
Storage Tips
The ice cream will last in the freezer for up to 2 months. Be sure to cover it tightly with foil or place it in an airtight container to avoid freezer burn and ice crystals.
Expert Baking Tips
- Loaf Pan: Use a 9x5-inch bread pan to freeze the ice cream. This works great because the ice cream completely fills up the pan. Just be sure to cover the pan with foil to avoid freezer burn. You could also use any freezer-safe container.
- Stiff Peaks: The heavy whipping cream needs to be whipped to stiff peaks. This means that the peaks stand straight up when lifting up the whisk. It needs to be thick when folding into the ice cream base. If not, the ice cream won't set up properly when freezing.
- Combining Ingredients: Be very careful when you fold in the whipped cream to the ice cream mixture. If you overmix, the cream could deflate which will cause the ice cream to not set up properly.
- Freeze Time: The ice cream needs to freeze for at least 4 hours before eating. I recommend freezing overnight if you can.
Recipe FAQs
Churned ice cream contains eggs, whereas no churn ice cream does not. Sweetened condensed milk is also used to sweeten no churn ice cream instead of granulated sugar.
A lot of the peppermint ice creams you'll find in the store have an artificial pink color. If you want that color, just add ⅛ teaspoon of red food gel coloring to the ice cream base before folding in the whipped cream. Then you'll have that light pink color.
You cannot. Heavy whipping cream has a certain amount of fat that is needed to create thick whipped cream. So nonfat milk, skim milk, or even heavy cream cannot be used to replace heavy whipping cream.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Christmas Recipes
📖 Recipe
Peppermint Candy Cane Ice Cream
Equipment
- 9-inch Bread Pan
- Electric Stand Mixer
- Mixing Bowls
- Rubber Spatula
- Ice Cream Scoop
Ingredients:
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- ¾ teaspoon peppermint extract
- ¼ teaspoon salt
- ½ cup crushed candy canes, plus extra
Instructions:
- In the bowl of an electric stand mixer using the whisk attachment, beat the heavy whipping cream on high speed until stiff peaks form (1-2 minutes). Put the bowl in the refrigerator while you prepare the other components.
- In a large bowl, whisk together the sweetened condensed milk, vanilla extract, peppermint extract, and salt until combined. Fold in ½ cup of the whipped cream using a rubber spatula and then gently fold in the rest until smooth and fully combined. Then fold in a ½ cup of crushed candy canes.
- Spread the ice cream mixture into the bread pan and sprinkle on even more crushed candy cane pieces. Then, cover with foil. Freeze for at least 4 hours (overnight preferred).
Notes:
-
- Loaf Pan: Use a 9x5-inch bread pan to freeze the ice cream. This works great because the ice cream completely fills up the pan. Just be sure to cover the pan with foil to avoid freezer burn. You could also use any freezer-safe container.
-
- Stiff Peaks: The heavy whipping cream needs to be whipped to stiff peaks. This means that the peaks stand straight up when lifting up the whisk. It needs to be thick when folding into the ice cream base. If not, the ice cream won't set up properly when freezing.
-
- Combining Ingredients: Be very careful when you fold in the whipped cream to the ice cream mixture. If you overmix, the cream could deflate which will cause the ice cream to not set up properly.
-
- Freeze Time: The ice cream needs to freeze for at least 4 hours before eating. I recommend freezing overnight if you can.
Who says ice cream can't happen during the winter months?! Love the little candy cane pieces mixed into this peppermint ice cream.