Peppermint Candy Cane Ice Cream
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!
Servings: 12 scoops
Calories: 243kcal
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
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- 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.
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- 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.
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- 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.
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- Freeze Time: The ice cream needs to freeze for at least 4 hours before eating. I recommend freezing overnight if you can.
Nutrition
Serving: 1scoop | Calories: 243kcal | Carbohydrates: 19g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 56mg | Sodium: 101mg | Potassium: 161mg | Sugar: 19g | Vitamin A: 671IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 0.1mg
