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Homemade no churn peppermint ice cream recipe is made with just 5 ingredients. It has a refreshing minty flavor and the color is perfectly festive for the holiday season.
But the best part? You don’t need an ice cream maker!
Calling all ice cream lovers. This is one treat you don’t want to miss. I took my classic no churn ice cream recipe and turned it into a candy cane lover’s dream. The refreshing peppermint flavor comes from using peppermint extract and crushed peppermint candies.
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And if you’re a chocolate lover you can fold in a few chunks or chips to the ice cream before freezing or sprinkle them on top before serving. Use milk, dark or white chocolate – they’re all good with this easy no churn recipe.
- heavy whipping cream – for the creamiest ice cream
- peppermint extract – enhances the minty flavor
- vanilla extract
- sweetened condensed milk – sweetens the ice cream mixture and helps to make it creamy
- soft peppermint candy rounds – for flavor and texture
- red food coloring gel – this is optional but makes the ice cream a festive pink color
How to Make No Churn Peppermint Ice Cream
Pour the heavy cream into the mixing bowl and beat until soft peaks form.
Add the peppermint and vanilla extracts, condensed milk, crushed peppermint candy pieces, and candy cane powder. Fold gently into the whipped cream, being careful not to deflate the mixture.
Add the food coloring if using and gently stir until evenly incorporated.
Transfer the condensed milk mixture to the chilled loaf pan and smooth the top using a spatula. Top with the remaining powdered and crushed peppermint pieces .
Cover the top of the ice cream tightly with plastic wrap and freeze for 8 to 10 hours.
To serve, allow the ice cream to sit at room temperature for 5 minutes before scooping.
Tips for Making Homemade Peppermint Ice Cream
- Easy way to crush candies: place them in the blender or food processor and pulse until reaching desired consistency.
- We prefer the soft peppermint candies with this recipe but you can use peppermint candy canes or peppermint sticks if preferred.
- For best results, freeze the bowl, beaters, and pan before starting. And keep the cream refrigerated until you’re ready to begin. This helps to keep the ice cream mixture cold and the cream will whip up faster.
- Do not over mix the whipping cream. Overmixing may give butter vibes and the ice cream may not set up properly.
- Adding a teaspoon of red food dye will yield pink ice cream. Add more for a deeper color, but keep in mind the mixture will darken more as it freezes.
- If you are going to transfer the ice cream to an airtight container after freezing, line the loaf pan with parchment paper so it’s easier to remove. Storing in a freezer-safe container will keep it fresher for longer.
- Use these ice cream storage containers instead of the loaf pan if you don’t want to transfer after freezing.
- A combination of red and green mints can be used for a festive Christmas look.
- Make mint chocolate chip ice cream: fold in ⅓ cup of mini chocolate chips or chocolate chunks to the ice cream mixture before freezing.
Serving Suggestions for Peppermint Ice Cream
While you don’t want to overdo it with add-ins and toppings because of the mint flavor, here are some popular ways to serve homemade peppermint ice cream.
- Add a couple scoops on top of my cast iron cookie skillet
- Drizzled with hot fudge or chocolate sauce
- Additional peppermint candy or chocolate sprinkled on top
- Chopped nuts
- Whipped cream and sprinkles
- Piled in waffle cones or waffle bowls
- If the pan is covered tightly, the candy cane ice cream will stay fresh for up to 6 days.
- When using the ice cream storage containers, it will stay fresh for 2-3 weeks.
- Pro Tip: keep the ice cream in the back of the freezer. The front of the freezer space is warmer because of the air that enters when you open and close the door.
This creamy mint ice cream can be enjoyed as a festive holiday treat or any time of the year you’re craving a frosty dessert. So what are you waiting for?
Grab your ingredients and whip up a batch of our No Churn Peppermint Ice Cream today. You know you want to!
No Churn Peppermint Ice Cream
- Place the mixing bowl, beaters and loaf pan in the freezer for 20 minutes.
- Place the cream in the chilled mixing bowl and beat on Medium-high speed until soft peaks form. Do not overwork the cream.
- Add peppermint extract, vanilla extract, sweetened condensed milk, 1/4 cup crushed peppermint candy and 1/4 cup peppermint candy powder. Gently fold into the whipped cream using a spatula.
- If using, add food gel to desired color: add 1 teaspoon for pink; add more for a deeper red color. The color will deepen after it’s been in the freezer for a bit.
- Transfer the ice cream mixture to a 9” loaf pan and smooth the top with a spatula. Sprinkle the remaining crushed and powdered peppermint candy over the top.
- Cover with plastic wrap, pressing the wrap tight to the ice cream. Freeze for 8-10 hours before serving.
- To crush candies: give them a whirl in the blender or food process or place them in a heavy duty plastic ziptop bag and carefully hit with a wooden rolling pin.
- Line the loaf pan with parchment – it makes it easier to transfer the ice cream to a freezer container for longer storage.
- Skip the loaf pan and use these ice cream storage containers to keep the ice cream fresher longer.
- To store: if tightly covered, the ice cream will stay fresh for 5-6 days. If using the ice cream storage container it will stay fresh for 2-3 weeks.
- To serve: allow ice cream to thaw for 5 minutes at room temperature before scooping.
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.