Peppermint Ice Cream

This easy pink peppermint ice cream recipe is churned to creamy, dreamy perfection and studded with peppermint crunch in every spoonful.

Why this recipe works

Peppermint ice cream is a great festive sweet treat to whip together around the holidays. The smooth and creamy ice cream base is complemented with crushed peppermint candies that add a welcome touch of texture and a burst of minty flavor. This ice cream comes together easily using an ice cream maker, the hardest part is waiting for it to set in the freezer! 

Save any peppermint candies you might have left over for sprinkling over frosted peppermint cookies or dipping on the rim of a chocolate peppermint martini. 

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

SWEETENED CONDENSED MILK – Do NOT use evaporated milk, it is not the same thing. Sweetened condensed milk is important in this recipe as it adds sweetness and helps create a creamy consistency.

HEAVY CREAM – Heavy whipping cream does have a higher fat content than half-and-half or milk. You can cut the fat down by using half and half in equal parts. Ice cream gets its creamy texture from its fat content. Therefore, if you substitute milk for the heavy cream, the texture of the finished ice cream will be less smooth and rich. I highly recommend sticking to heavy whipping cream for the best results.

PEPPERMINT – You can use candy canes or those little round peppermint candies, commonly known as Starlight Mints. Put them in a plastic zipper gallon bag and squeeze out the air. Zip it shut and crush the candy with a meat mallet or hammer. You’ll need around 15 or so candy canes or a couple of handfuls of the round candies. Just crush until you have a cup’s worth. I prefer to crush my candies finer, but if you want to leave larger chunks that’s fine as well.

How to Make Peppermint Ice Cream

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Combine all ingredients except for the crushed peppermint candies in a large bowl and whisk until well combined. Pour into your ice cream maker and process according to the manufacturer’s instructions.
2. Just before churning is complete, add the crushed candies to the ice cream maker to combine.
3. Turn the ice cream out into a 2-quart freezer container and freeze until hard, usually a few hours or so, but overnight is best.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Serve peppermint ice cream scooped into a bowl with additional crushed peppermint candies or toppings of choice.

Pink peppermint ice cream doesn’t have to be restricted to only Christmas time, especially now that you can make it yourself at home any time of the year. Enjoy!

More Ice Cream Recipes

• No Churn Ice Cream
• Rocky Road Ice Cream
• White Chocolate Ice Cream
• Mint Chocolate Chip Ice Cream

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Pink Peppermint Ice Cream

Peppermint ice cream comes together easily using an ice cream maker, the hardest part is waiting for it to set in the freezer! 

4.77 from 17 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dessert

Cuisine: American

Servings: 8 servings (makes 2 quarts total)

4 hours hrs 50 minutes mins

Calories: 468

Author: Amanda Formaro

Ingredients

• ▢ 14 ounces sweetened condensed milk 1 can
• ▢ 2 cups heavy whipping cream
• ▢ 1 cup 1% milk
• ▢ 1/2 teaspoon peppermint extract
• ▢ 4 1/2 teaspoons vanilla extract
• ▢ 3-5 drops red food coloring or until desired color is reached
• ▢ 1 cup peppermint candies crushed. or candy canes

Things You’ll Need

• ▢
  Ice cream maker
• ▢
  2 quart freezer container

Before You Begin

• Do NOT use evaporated milk, it is not the same thing. Sweetened condensed milk is important in this recipe as it adds sweetness and helps create a creamy consistency.
• I would highly suggest sticking to heavy whipping cream as opposed to using all milk in this recipe. Ice cream gets its creamy texture from its fat content. Therefore, if you substitute milk for the heavy cream, the texture of the finished ice cream will be less smooth and rich. With that being said, you can substitute with 2% milk or half-and-half but expect the texture to not be as creamy.
• You can use candy canes or those little round peppermint candies, commonly known as Starlight Mints. Put them in a plastic zipper gallon bag and squeeze out the air. Zip it shut and crush the candy with a meat mallet or hammer. You’ll need around 15 or so candy canes or a couple of handfuls of the round candies. Just crush until you have a cup’s worth.
• It’s up to you how much you want to crush the candies, I found that crushing them finer makes them easier to eat in the ice cream.

Instructions

• Combine all ingredients except for the crushed peppermint candies in a large bowl and whisk until well combined. Pour into your ice cream maker and process according to the manufacturer’s instructions.
• Just before churning is complete, add the crushed candies to the ice cream maker to combine.
• Turn the ice cream out into a freezer container and freeze until hard, usually around 4-4 1/2 hours or so, but overnight is best.

Expert Tips & FAQs

• Store the peppermint ice cream in an air-tight container kept in the freezer for up to 4 weeks. Homemade ice cream does not last as long as store-bought because it does not contain preservatives.

Nutrition

Serving: 1serving | Calories: 468cal | Carbohydrates: 51g | Protein: 7g | Fat: 26g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 86mg | Sodium: 91mg | Potassium: 291mg | Sugar: 45g | Vitamin A: 1065IU | Vitamin C: 2mg | Calcium: 218mg | Iron: 0.2mg

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This post originally appeared here on September 21, 2012 and has since been updated with new photos and expert tips.