Peppermint Ice Cream Recipe
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A peppermint ice cream recipe featuring a traditional milk-and-cream base flavored with natural peppermint oil and finished with bits 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 summertime, too!
Why Did I Create 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 soft Christmas peppermint candies, candy cane truffles, mint hot chocolate, chocolate-dipped peppermint lollipops, peppermint bark…) And 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 to cap off a holiday meal, or pairing it with other Christmas desserts like sand tarts or a slice of peppermint cake roll.
Key Ingredients
- Milk and Cream – For super creamy ice cream, I recommend using whole milk rather than skimmed or plant milk, and whipping cream (heavy cream) with a milk fat percentage around 35-36%.
- Gel Food Coloring – I added a drop of Neon Brite Pink gel food coloring to the ice cream base to give it a peppermint-pink color. Feel free to omit the food coloring if you prefer a more natural look, but remember that the red stripes from the candy canes will tint the cream slightly, so your finished product will still be pale pink rather than white.
- Peppermint Candy – You can use crushed candy canes, crushed Starlight mints, or candy cane baking bits. (And if you over-buy, my chocolate stirring spoons and 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. You’ll have plenty left over, so save it for other minty recipes like soft Christmas peppermints, Christmas candy corn, peppermint marshmallows, or chocolate peppermint lollipops.
Tools, Tips, and Tricks
- Crush 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.
- Gather quality tools. To scoop and serve homemade ice cream, I prefer a sturdy metal scoop, like this one. I also recommend a hand whisk to combine the ingredients for the ice cream base.
- Use an ice cream maker. This is not a no-churn recipe; you’ll need a tabletop ice cream maker to churn the base into a smooth, creamy, scoopable dessert. 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.
- Scoop with a 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.
Peppermint Ice Cream Recipe
- Total TimeAbout 16 1/2 hours (including chilling/freezing time)
- Yield800 grams 1x
A peppermint ice cream recipe with a traditional milk-and-cream base flavored with natural peppermint oil and finished with bits of crushed candy canes.
Ingredients
360 milliliters whole milk (1 1/2 cups)
240 milliliters whipping cream (1 cup)
150 grams granulated sugar (3/4 cup)
1 teaspoon vanilla extract
1 teaspoon vodka, optional, to prevent freezing
1-2 drops natural peppermint oil
1/8 teaspoon kosher salt
1-2 drops pink gel food coloring, optional, for a brighter pink color
70 grams candy canes or Starlight mints, crushed (1/3 cup)
Instructions
In a large bowl, combine whole milk, whipping cream, and granulated sugar. Whisk until sugar dissolves.
Whisk in vanilla extract, vodka, peppermint oil, kosher salt, and gel food coloring.
Cover bowl and refrigerate for at least 12 hours, or overnight.
Whisk chilled base briskly to recombine.
Pour chilled base into ice cream maker, with bowl frozen according to manufacturer’s instructions.
Churn until thick and creamy, about 15-20 minutes. The consistency will resemble soft serve ice cream.
With ice cream maker still churning, add the crushed candy canes or Starlight mints and continue churning until evenly distributed.
Scoop peppermint ice cream into pint containers or a freezer-safe plastic container.
Freeze 2-4 hours prior to serving, or until ice cream reaches scoopable consistency.
Store homemade ice cream in the freezer for up to 1 month. For a scoopable consistency, allow to stand at room temperature for 10-15 minutes prior to serving.
- Prep Time: 5 minutes
- Cook Time: 15-20 minutes (churn)
- Category: Ice Cream
- Method: Ice Cream Maker
Garnish and Serving Suggestions
- 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
To make ahead: You can prepare the ice cream base up to 24 hours in advance. Cover and refrigerate until ready to churn. You can also crush the peppermint pieces a few days ahead of time.
To store: Store homemade peppermint ice cream in the freezer for up to 1 month. (I usually freeze my homemade ice creams in basic plastic food storage containers, but cardboard pint containers look nicer for gifting.) 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
Chocolate Peppermint Stirring Spoons
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!
