Why You’ll Love This Peppermint Ice Cream
This peppermint ice cream captures the festive spirit with its cool, minty taste and crunchy bits of candy. Home cooks love how it brings holiday cheer to any table without much fuss. Perfect for busy parents or party hosts, it fits right into your routine.
- Ease of preparation: Whip up this homemade peppermint ice cream in under 30 minutes of active time. No ice cream maker needed for the no-churn version, which freezes overnight while you relax. Ideal for students or working professionals short on time.
- Health benefits: Mint aids digestion, and you control the sugar for lighter options. Use Greek yogurt for protein-packed servings at 150 calories each. Diet-conscious folks appreciate swaps like coconut milk for dairy-free nutrition.
- Versatility: Adapt for vegan, gluten-free, or low-calorie diets. Serve to seniors with softer textures or travelers with portable scoops. Baking enthusiasts pair it with scones, while newlyweds enjoy it on date nights.
- Distinctive flavor: Fresh peppermint extract meets crushed candy canes for a creamy, crunchy delight. Far better than store-bought, it stands out at gatherings. Fans call it the best peppermint ice cream recipe for holidays.
Learn more about the story behind peppermint ice cream that makes it a classic treat. This recipe yields 1.5 quarts, serving 8 with 200-250 calories per half-cup.
Jump to:
- Why You’ll Love This Peppermint Ice Cream
- Essential Ingredients for Peppermint Ice Cream
- How to Prepare the Perfect Peppermint Ice Cream: Step-by-Step Guide
- Prepare Your Mise en Place
- Cook the Custard Base
- Chill and Churn
- Freeze and Serve
- Dietary Substitutions to Customize Your Peppermint Ice Cream
- Protein and Main Component Alternatives
- Vegetable, Sauce, and Seasoning Modifications
- Mastering Peppermint Ice Cream: Advanced Tips and Variations
- How to Store Peppermint Ice Cream: Best Practices
- FAQs: Frequently Asked Questions About Peppermint Ice Cream
- What is peppermint ice cream made of?
- How do you make peppermint ice cream at home?
- Is peppermint ice cream dairy-free?
- How many calories are in peppermint ice cream?
- What pairs well with peppermint ice cream?
- Peppermint Ice Cream
- Ingredients
- Instructions
- Last Step:
- Notes
- Nutrition
- Did you make this recipe?
Essential Ingredients for Peppermint Ice Cream
Gather these items for your peppermint ice cream recipe. Each plays a key role in texture and taste. Fresh ingredients ensure the best results.
Main Ingredients:
- 2 cups heavy cream – Forms the rich, velvety base that churns into smooth ice cream.
- 1 cup whole milk – Adds lightness and helps achieve the perfect scoopable consistency.
- 3/4 cup granulated sugar – Sweetens evenly and prevents iciness during freezing.
- 4 large egg yolks – Creates a custard-style richness for premium mouthfeel.
- 1 tsp peppermint extract – Delivers intense, refreshing mint flavor without overpowering.
- 1/2 cup crushed peppermint candies – Provides crunch and bursts of minty sweetness; use candy canes for classic holiday vibe.
Optional: A few drops of red gel food coloring for festive pink swirls.
Special Dietary Options:
- Vegan: Swap heavy cream and milk for 2 cans full-fat coconut milk (13.5 oz each), whole milk for almond milk, egg yolks omitted or replaced with cornstarch slurry, sweetened condensed coconut milk (1 can).
- Gluten-free: Naturally gluten-free; confirm peppermint candies are certified gluten-free.
- Low-calorie: Use half-and-half instead of heavy cream, Greek yogurt (1 cup plain nonfat) for part of milk, monk fruit sweetener (3/4 cup equivalent).
| Ingredient | Standard Amount | Low-Cal Swap | Vegan Swap |
|---|---|---|---|
| Heavy Cream | 2 cups | 1 cup half-and-half + 1 cup skim milk | 2 cans coconut milk |
| Sugar | 3/4 cup | 1/2 cup + monk fruit | Agave syrup to taste |
How to Prepare the Perfect Peppermint Ice Cream: Step-by-Step Guide
Prepare Your Mise en Place
First Step: Gather all ingredients and tools: saucepan, whisk, thermometer, ice cream maker (or freezer-safe container for no-churn), and bowls. Crush 1/2 cup peppermint candies (like candy canes) into small pieces using a food processor or rolling pin in a bag. This peppermint ice cream recipe with candy canes starts with organized prep, taking 10 minutes. Chill your ice cream maker bowl if using one.
Cook the Custard Base
Second Step: In a saucepan over medium heat, combine 2 cups heavy cream, 1 cup whole milk, and 1/2 cup sugar. Stir until sugar dissolves and mixture simmers (about 5 minutes, 170°F). Meanwhile, whisk 4 egg yolks with remaining 1/4 cup sugar until pale. Temper by slowly pouring 1 cup hot cream into yolks while whisking. This prevents curdling and builds creaminess.
Third Step: Pour tempered yolk mixture back into saucepan. Cook on low, stirring constantly, until it thickens to coat a spoon (170-175°F, 8-10 minutes). Do not boil. Remove from heat, stir in 1 tsp peppermint extract and red food coloring if desired. Strain through a fine mesh sieve into a bowl for smooth texture.
Chill and Churn
Fourth Step: Place custard bowl over an ice bath to cool quickly (15 minutes), then refrigerate 4 hours or overnight. Cold base churns best, yielding fluffier ice cream. Pour into pre-chilled ice cream maker and churn 20-25 minutes until soft-serve consistency.
Fifth Step: During last 5 minutes, add 1/2 cup crushed peppermint candies through the opening. This distributes crunch evenly without melting. Transfer to an airtight container.
Freeze and Serve
Final Step: Freeze 4+ hours for firm texture. Scoop into bowls or cones. Total time: 45 minutes active + 8 hours chilling/freezing. For no churn peppermint ice cream recipe, whip 2 cups heavy cream to stiff peaks, fold into 1 (14 oz) can sweetened condensed milk mixed with 1-2 tsp extract and candies, then freeze overnight in a loaf pan. Line pan with parchment for easy release. Both methods give creamy peppermint ice cream no ice cream maker results. Tips: Taste extract strength before chilling; add more if needed. Yields 8 servings.
Patience in chilling makes all the difference in this easy peppermint ice cream smooth and scoopable every time!
Dietary Substitutions to Customize Your Peppermint Ice Cream
Protein and Main Component Alternatives
Dairy forms the main base, but swap for dietary needs. Use full-fat coconut cream (2 cups) for vegan richness matching heavy cream. Greek yogurt (1 cup plain) replaces half the milk for protein boost and tang, linking to our Greek yogurt bowls for lighter ideas. Cashew cream (blend soaked cashews) works for nut-based creaminess. Egg-free: Omit yolks, thicken with 1 tbsp cornstarch in milk. These keep the 3 ingredient peppermint ice cream vibe simple.
Vegetable, Sauce, and Seasoning Modifications
No vegetables here, but add spinach puree for green hue and nutrients (1/4 cup blended smooth). For sauces, swirl in chocolate ganache post-churn. Seasonings: Boost with 1/4 tsp vanilla or fresh mint leaves steeped in milk. Low-sugar: Stevia or erythritol. Seasonal: Use York Peppermint Patties crushed instead of candies. Always adjust extract for balance. For fun pairings, try with funfetti Greek yogurt muffins.
Mastering Peppermint Ice Cream: Advanced Tips and Variations
- Pro cooking techniques: Use a digital thermometer for custard to hit 170°F exactly. Overcooking leads to graininess; undercooking to runniness. For ultra-smooth, age custard 24 hours before churning.
- Flavor variations: Chocolate-peppermint: Add 1/2 cup cocoa to base. Coffee twist: 1 tbsp espresso powder. Fruit: Swirl raspberry puree at end.
- Presentation tips: Serve in chilled bowls with fresh mint leaves, chocolate shavings, or whipped cream rosettes. Layer in jars for parfaits.
- Make-ahead options: Base freezes up to 3 months; thaw overnight to churn. Full ice cream lasts 2 weeks. Portion into singles for busy schedules.
Check out peppermint stick ice cream from Friendly’s for inspiration. Experiment with these for your perfect batch.
How to Store Peppermint Ice Cream: Best Practices
- Refrigeration: Soft-serve stage keeps 2-4 hours in fridge; cover tightly to avoid odors.
- Freezing: Airtight container or wrapped loaf pan up to 2 weeks. Press plastic wrap on surface to prevent freezer burn. Label with date.
- Reheating: Let thaw 10-15 minutes at room temp or microwave 10-second bursts. Stir for even texture; avoid full melt.
- Meal prep considerations: Make double batch for parties. Scoop balls onto parchment-lined tray, freeze solid, then bag for grab-and-go.
Proper storage keeps your peppermint candy ice cream fresh and flavorful.
FAQs: Frequently Asked Questions About Peppermint Ice Cream
What is peppermint ice cream made of?
Peppermint ice cream is a cool, minty treat typically made with a base of cream, milk, sugar, and peppermint extract or crushed candy canes for that signature flavor and crunch. Eggs are often added for a custard-style richness, while natural red food coloring or Andes mints provide visual appeal. Some recipes use yogurt or coconut milk for lighter versions. A standard homemade batch serves 8 and includes 2 cups heavy cream, 1 cup whole milk, 3/4 cup sugar, 4 egg yolks, 1 tsp peppermint extract, and 1/2 cup crushed peppermint candies. Blend ingredients, churn in an ice cream maker for 20-30 minutes, and freeze for 4 hours. This simple combo delivers 200-250 calories per 1/2 cup serving, balancing creamy texture with refreshing mint. (98 words)
How do you make peppermint ice cream at home?
To make peppermint ice cream at home, start by heating 2 cups heavy cream, 1 cup milk, and 3/4 cup sugar until simmering. Whisk 4 egg yolks with 1/4 cup sugar, temper with hot cream, then cook to 170°F for custard base. Cool, add 1-2 tsp peppermint extract and optional red gel color. Chill 4 hours, churn in ice cream maker 20-25 minutes, fold in 1/2 cup crushed candy canes during last 5 minutes, and freeze 4+ hours. No-churn option: Whip 2 cups cream to peaks, fold into sweetened condensed milk with extract and candies, freeze overnight. Yields 1.5 quarts; store up to 2 weeks. Perfect for holidays! (112 words)
Is peppermint ice cream dairy-free?
Traditional peppermint ice cream isn’t dairy-free due to cream and milk, but dairy-free versions swap in coconut milk, almond milk, or cashew cream. Use full-fat canned coconut milk (2 cans) blended with 1 can sweetened condensed coconut milk, 1 tsp peppermint extract, and 1/2 cup crushed dairy-free peppermint candies like Enjoy Life brand. Sweeten with agave if needed, churn or no-churn freeze. These mimic the creamy texture without lactose—about 180 calories per serving. Check labels for vegan certifications, as some extracts contain alcohol. Pair with dairy-free chocolate sauce for sundaes. Always verify ingredients for allergies. (102 words)
How many calories are in peppermint ice cream?
A 1/2 cup serving of store-bought peppermint ice cream averages 200-260 calories, with premium brands like Häagen-Dazs at 240 (18g fat, 25g carbs, 4g protein). Homemade versions vary: custard-style hits 220 calories using full-fat dairy, while light recipes with half-and-half drop to 160. Dairy-free coconut-based options range 180-220. Factors include candy add-ins (adding 50 calories/cup) and portion size. Track with apps like MyFitnessPal. For lower calories, use Greek yogurt base (150/serving) or sugar substitutes like monk fruit. Nutrition boosts from mint’s digestive aids make it a festive, guilt-free pick in moderation. (108 words)
What pairs well with peppermint ice cream?
Peppermint ice cream shines with chocolate—drizzle hot fudge, top with brownie chunks, or layer in a grasshopper pie. For holidays, pair with gingerbread cookies, candy cane pieces, or warm fruit compote like cherries. Drinks: hot cocoa, espresso for affogato, or peppermint mocha. Savory twists include pretzel bits for sweet-salty crunch. Serve as floats with root beer or in milkshakes blended with bananas. Dessert sandwiches between chocolate wafers store well frozen. A 1/2 cup scoop with these adds fun texture without overpowering mint. Experiment: try it atop pancakes for breakfast! Links to chocolate sauce recipe on site. (104 words)
Peppermint Ice Cream
🍨 Indulge in the refreshing, cool taste of homemade peppermint ice cream that perfectly captures the essence of the holiday season!🎄 Experience the creamy, smooth texture with delightful peppermint flavor and optional crunchy candy cane pieces that make this dessert truly special!
- Total Time: 4 hours 40 minutes
- Yield: 1 quart
Ingredients
– 2 cups heavy cream
– 1 cup whole milk
– 3/4 cup granulated sugar
– 4 large egg yolks
– 1 tsp peppermint extract
– 1/2 cup crushed peppermint candies
– A few drops of red gel food coloring for festive pink swirls
Instructions
1-First Step: Gather all ingredients and tools: saucepan, whisk, thermometer, ice cream maker (or freezer-safe container for no-churn), and bowls. Crush 1/2 cup peppermint candies (like candy canes) into small pieces using a food processor or rolling pin in a bag. This peppermint ice cream recipe with candy canes starts with organized prep, taking 10 minutes. Chill your ice cream maker bowl if using one.
2-Second Step: In a saucepan over medium heat, combine 2 cups heavy cream, 1 cup whole milk, and 1/2 cup sugar. Stir until sugar dissolves and mixture simmers (about 5 minutes, 170°F). Meanwhile, whisk 4 egg yolks with remaining 1/4 cup sugar until pale. Temper by slowly pouring 1 cup hot cream into yolks while whisking. This prevents curdling and builds creaminess.
3-Third Step: Pour tempered yolk mixture back into saucepan. Cook on low, stirring constantly, until it thickens to coat a spoon (170-175°F, 8-10 minutes). Do not boil. Remove from heat, stir in 1 tsp peppermint extract and red food coloring if desired. Strain through a fine mesh sieve into a bowl for smooth texture.
4-Fourth Step: Place custard bowl over an ice bath to cool quickly (15 minutes), then refrigerate 4 hours or overnight. Cold base churns best, yielding fluffier ice cream. Pour into pre-chilled ice cream maker and churn 20-25 minutes until soft-serve consistency.
5-Fifth Step: During last 5 minutes, add 1/2 cup crushed peppermint candies through the opening. This distributes crunch evenly without melting. Transfer to an airtight container.
6-Final Step: Freeze 4+ hours for firm texture. Scoop into bowls or cones. Total time: 45 minutes active + 8 hours chilling/freezing. For no churn peppermint ice cream recipe, whip 2 cups heavy cream to stiff peaks, fold into 1 (14 oz) can sweetened condensed milk mixed with 1-2 tsp extract and candies, then freeze overnight in a loaf pan. Line pan with parchment for easy release. Both methods give creamy peppermint ice cream no ice cream maker results. Tips: Taste extract strength before chilling; add more if needed. Yields 8 servings.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
❄️ For the smoothest texture, make sure the ice cream base is thoroughly chilled before churning – overnight refrigeration works best!🍬 Crush candy canes just before adding to the ice cream to prevent them from becoming too soft and losing their crunch.🍨 Don’t over-churn the ice cream – stop when it reaches a soft-serve consistency for the best texture after freezing.
- Prep Time: 25 minutes
- Chilling Time: 4 hours
- Cook Time: 15 minutes
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 24g
- Sodium: 85mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 125mg
