No Churn Peppermint Ice Cream Recipe

At Christmas time, it is fun to try a variation of different peppermint treats and this Peppermint Ice Cream is sure to be a hit with the kids as well as adults for any holiday gatherings you will have at your house or just a yummy dessert while watching your favorite Christmas movies. This is a no-churn variety, so it’s fairly simple to make. You can serve in bowls or jazz it up a bit with ice cream cones dipped in chocolate (or chocolate & sprinkles) for even more of a treat!

Peppermint Ice Cream::

Ingredients:

2 cups heavy whipping cream (35%)

1-10oz can sweetened condensed milk

1/2 cup crushed candy canes

1 teaspoon peppermint extract

1 Tablespoon vanilla extract

A few drops red food dye

Directions:

Making Peppermint Ice Cream by whipping ingredients

In a large bowl, whip the whipping cream on medium-low speed for 4-10 minutes until frothy peaks form.

Pour the sweetened condensed milk into a liquid measuring cup and add the flavor extracts. Mix thoroughly, and then slowly add the condensed milk mixture into the whipped cream.

Fold the milk and cream together, being careful not to over mix.

Remove 1/2 cup of the ice cream mixture to a small bowl and stir in a few drops of red food dye – I went light and achieved a pink color, but you can add more, if desired.

Mixing candy canes into peppermint ice cream

Stir the crushed candy canes into the large bowl of ice cream and then fold out into a lined loaf pan or cake pan.

Mixing together the Peppermint Ice Cream

Spoon dollops of the dyed ice cream over the top and then swirl together using a spoon or butter knife.

Cover tightly with plastic wrap (or a lid), and freeze 5 hours or overnight.

You can then keep this in the freezer & serve for dessert one night while watching Christmas movies or at a family holiday gathering for a special treat.

Printable Recipe for Peppermint Ice Cream:

Here’s a printable version of the Peppermint Ice Cream recipe for you to print off to put in your recipe binder or notebook.

Peppermint Ice Cream Recipe for the Holidays

Print Recipe

Ingredients

2 cups heavy whipping cream (35%)
1–10oz can sweetened condensed milk
1/2 cup crushed candy canes
1 teaspoon peppermint extract
1 Tablespoon vanilla extract
Few drops red food dye

Instructions

In a large bowl, whip the whipping cream on medium-low speed for 4-10 minutes until frothy peaks form.
Pour the sweetened condensed milk into a liquid measuring cup and add the flavor extracts. Mix thoroughly, and then slowly add the condensed milk mixture into the whipped cream.
Fold the milk and cream together, being careful not to over mix.
Remove 1/2 cup of the ice cream mixture to a small bowl and stir in a few drops of red food dye – I went light and achieved a pink color, but you can add more, if desired.
Stir the crushed candy canes into the large bowl of ice cream and then fold out into a lined loaf pan or cake pan.
Spoon dollops of the dyed ice cream overtop, and then swirl together using a spoon or butter knife.
Cover tightly with plastic wrap (or a lid), and freeze 5 hours or overnight.