Peppermint Ice Cream Recipe

A peppermint ice cream recipe featuring a traditional milk-and-cream base flavored with natural peppermint oil and finished with bits of crushed candy cane. The best homemade peppermint ice cream for Christmas!

Why Make This Peppermint Ice Cream Recipe?

We usually think of ice cream as a summertime treat. And I definitely love developing summer-themed ice cream recipes, using ingredients like strawberry, coconut, mango, and lavender.

But as much as “ice cream” says “summer” to me, peppermint feels very much like a “winter” flavor. (Think Christmas classics like candy cane truffles, mint hot chocolate, chocolate-dipped peppermint lollipops, peppermint bark…)

So where, then, does peppermint ice cream fit in? Peppermint stick ice cream is one of my all-time seasonal favorites, along with Kemp’s Frosty Trees and Winter Snowmen. I love serving a single scoop of peppermint ice cream to cap off a heavy holiday meal, or pairing it with other Christmas desserts like sand tarts or a slice of peppermint cake roll.

In this recipe, I’ve flavored a traditional whole milk and heavy cream base with natural peppermint oil, added a drop of pink gel food coloring for visual appeal, and stirred in pieces of finely crushed peppermint for that signature candy cane crunch. It’s the perfect homemade peppermint ice cream for Christmas entertaining, although I love sneaking a scoop in the summer, too!

Peppermint Ice Cream Ingredients

To make this peppermint ice cream recipe, start by gathering the following:

• Whole Milk – For super creamy ice cream, I recommend using whole milk rather than skimmed or plant milk.
• Whipping Cream – Or heavy cream, in the US. Look for a milk fat percentage around 35-36%.
• Granulated Sugar – Granulated sugar sweetens the ice cream base. If substituting caster sugar or superfine sugar, measure by weight rather than volume.
• Vanilla Extract – I like Nielsen-Massey vanilla extract. Vanilla bean paste will also work.

• Kosher Salt – A small amount of kosher salt cuts the sweetness of the sugar and the hard candy. 
• Gel Food Coloring – I added a drop of Neon Brite Pink gel food coloring to the ice cream base. Feel free to omit the food coloring if you prefer a natural white color.

• Peppermint Candy – You can use crushed candy canes, crushed Starlight mints, or candy cane baking bits. (And if you over-buy, my candy cane truffles are ideal for using up the leftovers!)
• Peppermint Oil – Opt for a natural peppermint oil, not extract or flavoring. And use it sparingly! Peppermint oil can quickly become overpowering—you’ll only need a couple of drops.

Recommended Tools and Equipment for Making Homemade Peppermint Ice Cream

You’ll need a few special tools to make your own peppermint stick ice cream. I recommend:

• Kitchen Mallet – A kitchen mallet or wooden rolling pin works best for crushing the candy canes. (See my tips below.)
• Ice Cream Scoop – To scoop and serve homemade ice cream, I prefer a sturdy metal scoop, like this one.

• Ice Cream Maker – For an entry-level machine that gets the job done, I recommend this Cuisinart 1.5 quart ice cream maker. Freeze the bowl for at least 48 hours before churning.
• Hand Whisk – You’ll need a hand whisk to combine the ingredients for the ice cream base.
• Flexible Rubber Spatula – Use a rubber spatula to scoop the churned ice cream base into a storage container. Stick with soft silicone utensils—metal and hard plastic can scratch the delicate interior of the ice cream maker bowl.
• Storage Containers – You can freeze homemade ice cream in large plastic food storage containers, cardboard pint containers, or reusable silicone ice cream containers.

Crushing the Candy Canes

To make the peppermint pieces, start by placing unwrapped candy canes or Starlight mints in a sealed Ziploc bag. Crush with a kitchen mallet, hammer, wooden rolling pin, or the back of a metal ladle.

Never crush candy (or other ingredients) directly on the countertop. Instead, place a thick, folded kitchen towel between the plastic bag and the countertop to avoid damaging your work surface.

Garnishing and Serving Peppermint Stick Ice Cream

Some of my favorite garnishes and accompaniments for peppermint stick ice cream include:

• Peppermint:  Garnish each dish with crushed candy canes or crushed Starlight mints; a whole miniature candy cane; or peppermint-flavored homemade sprinkles in a Christmas color palette. You can also keep things simple and top each scoop with a sprig of fresh mint.
• Chocolate: For that classic chocolate-and-peppermint combo, serve your ice cream with a sprinkling of chopped or shaved dark chocolate; a chocolate peppermint cookie; or a drizzle of homemade hot fudge sauce.
• Oreos: Stir in (or garnish with) chopped mint Oreo cookies, or use the ice cream as a filling for these Oreo brownie ice cream sandwiches.

Make-Ahead and Storage Suggestions

You can prepare the ice cream base up to 24 hours in advance. Cover and refrigerate until ready to churn.

Store homemade peppermint ice cream in the freezer for up to 1 month. Allow ice cream to sit at room temperature for 10-15 minutes prior to serving, or until just soft enough to scoop.

Other peppermint recipes you might enjoy:

Easy Peppermint Bark 
Peppermint Marshmallows
Peppermint Meringue Cookies
Chocolate Peppermint Christmas Lollipops
Peppermint Milkshake
Peppermint Hot Chocolate

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

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