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.
- 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 2-quart freezer container and freeze until hard, usually a few hours or so, but overnight is best.
Frequently Asked Questions & Expert Tips
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.
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.
Homemade ice cream will need at least 4 to 4 1/2 hours in the freezer to properly set but overnight is best.
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
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Pink Peppermint Ice Cream
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 14 ounces sweetened condensed milk 1 can
- 2 cups heavy whipping cream
- 1 cup 1% milk
- ½ teaspoon peppermint extract
- 4 ½ 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
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
This post originally appeared here on September 21, 2012 and has since been updated with new photos and expert tips.
Amanda Davis
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Shelia Hall says
I made this recipe and used 40 of the peppermint disks in it!
Rhonda says
My son had such fun crushing the candy canes! It took 7 candy canes and 3 Starlight Mints to give us 3/4 Cup of candy bits. Yes, we STILL have both Halloween and Christmas candy hanging around this house! Looking forward to watching this freeze soon – our maiden voyage in our new Cuisinart. Mahalo for the Recipe
Amanda Formaro says
Thanks Rhonda, how fun! Hope you enjoyed it!
Parker Gabriel says
Curious about the YIELD of this ice cream, as in how MUCH of it you GET by following the recipe. Also wonder how you would increase the amounts of supplies needed, if then to ANY amounts at ALL, in the event you planned to make ONE FULL GALLON of this!
Bess says
Merry Christmas everyone! So, I have to say, I made this recipe yesterday and ended up eating it as my pre-Christmas breakfast breakfast it was soooooooo good!
It has made my list of favorites for sure!
Amanda says
So glad you liked it Bess! It’s definitely a favorite here too :)
Lauren says
Hey, I love your recipe. I was just wondering what ice cream maker you use? I have the Cuisinart ice cream marker and is have a bowl you freeze in the center. Does it matter what machine you use with the ingredients you included?
Amanda says
I also have the Cuisinart with removable bowl that you freeze :) It shouldn’t matter what machine you use for the recipe, just follow the manufacturer’s instructions for processing the cream :)
Colleen says
Thank you for sharing this recipe! I just got through making this and I keep dipping my finger in the mix! I did not do the peppermint candies but used Andes Mints chopped up! Delish! I am not looking anymore for peppermint ice cream recipes. Happy Holidays
Amanda says
Great idea Colleen! I am actually making it right now and am using chocolate mint candy canes for the first time in it!
Jack says
The recipe says “cook time, 35 minutes.” What is cooked?? Am I missing a step? Thanks
Amanda says
No there’s no cooking, it’s just that i can’t change the verbiage of that field. So basically it’s just the amount of time to make it.
Cathy says
I’m a newbie. Is heavy cream the same as heavy WHIPPING cream?
Amanda says
Yes that’s correct! :)
Elise says
This made our Thanksgiving dessert! Complemented our “Death By Chocolate” perfectly! Thank you! I will never buy store bought ice cream again!
Amanda says
Thanks Elise! This is one of my favorite ice cream recipes :)
Cynthia says
I made this as an after-dinner surprise for the family and they really liked it. Easy to make, and this is coming from someone who’s not a good cook. I didn’t add the food coloring (I avoid additives like these whenever possible) and the ice cream looked good studded with the small pieces of peppermint candy. Thanks for sharing your recipe! I’ll be making it again.
Amanda says
Sounds wonderful, so glad you liked it! I actually need to make some, I noticed the grocery store brought theirs back for the holiday season.