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.
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.
Notes
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.