No-Churn Peppermint Ice Cream


December 13 2020

It may be winter, but some of us still have to enjoy our daily bite of ice cream. And, if you are one of those (yes, that would be me), there is no better fix than this No-Churn Peppermint Ice Cream. It has that fresh peppermint flavor with little bits of crushed candy canes in every bite.


It's also easy-peasy to make! It doesn't require an ice cream machine; it's just a simple process of combining whipping cream and sweetened condensed milk along with some mint extract and food coloring (if you desire) and whipping it until it thickens. Add in your crushed candy canes, pour it in a loaf pan and set it in the freezer. A few hours later, you're ready to enjoy!

No-Churn Peppermint

Ice Cream


Makes: 6 servings

Prep Time: 10 minutes

Total Time: 3 hours


2 1/2 cups heavy whipping cream

14-ounce can sweetened condensed milk

Pink food coloring, optional

3/4 tsp mint extract

1/2 cup crushed peppermint candy canes (see Chef's Notes)


Add heavy cream and sweetened condensed milk to a large bowl. Whisk on a medium-low speed until the ingredients are smooth and even. Turn the whisk up a bit higher and whisk until the mixture is starting to thicken and is smooth (it doesn't need to be extremely thick), approximately 3 minutes on medium speed.


Add in pink food coloring, if using, and mix until desired color is achieved. Add crushed candy canes and mix until distributed throughout. Pour into 9 x 5-inch loaf pan.


Put the loaf pan in the freezer until ice cream is frozen and firm.


Chef's Notes:

To crush the candy canes, put candy canes into a zip-lock bag and pound with a rolling pin.


You may need to let the ice cream sit for 5-10 minutes before scooping.


Ice cream will last 30 days in the freezer, if it isn't eaten first!


Print or Save Recipe

NO-CHURN PEPPERMINT ICE CREAM
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© 2019 by the Fancy Pants Kitchen  with the help of Rebecca Shellhamer WIX EXPERT