Peppermint Ice Cream is one of those desserts that instantly feels like the holidays! This homemade version is rich, creamy, and perfectly minty without being overpowering. It’s surprisingly easy to make, which is why I keep a batch stocked in my freezer all winter long!
Are You Ready to Try the BEST Peppermint Ice Cream?
Mint and ice cream have always been two of my favorite things, so combining them just makes sense! This recipe uses only a handful of real, simple ingredients and comes together with almost no effort. That means no eggs, no cooking, and absolutely no fuss. It’s the kind of recipe you can throw together quickly and still feel very proud of serving.
What I really wanted here was balance: a peppermint flavor that’s obvious and festive, but not overpowering, and a texture that’s super creamy and scoopable. After a few tests, I can confidently say I definitely nailed it! This peppermint ice cream is rich, smooth, customizable, and perfect for everything from holiday parties to a little New Year’s Eve treat at home.
I served it to my book club at a holiday party – you know those really honest friends! It was a hit! If you are a minty person, you should try these chocolate mint brownies this peppermint ice cream cake or these white chocolate peppermint cookies.
Peppermint Bark Ice Cream Ingredients
- Heavy Cream: For that rich, creamy ice cream base!
- Milk: Lightens the cream just enough for a perfect scoop
- Granulated Sugar: Sweetens the ice cream and creates a smooth texture.
- Vanilla Extract: You need a bit of vanilla extract to balance out the mint flavor!
- Peppermint Extract: Go easy, a little goes a long way! The last thing we want is ice cream that tastes like toothpaste!
- Crushed Candy Canes or Peppermint Candies: For crunch and classic holiday flavor!
- Fine Sea Salt: Just a pinch to balance the sweetness!
Get the full recipe in the recipe card below.
Recommended Kitchen Tools
A good ice cream maker makes all the difference when making homemade ice cream. These are my go-to options:
- KitchenAid Ice Cream Maker Attachment – Perfect if you already own a KitchenAid mixer!
- Cuisinart Ice Cream Maker – Reliable, easy to use, and great for frequent ice cream making.
How to Make Peppermint Stick Ice Cream
Stop! Before you get started, make sure your freezer is completely frozen. I like 12-24 hours as a minimum!
Step 1 – Mix the Base
In a large mixing bowl, whisk the milk and sugar until the sugar is fully dissolved. (If using natural cane sugar, it may take a bit longer.) Whisk in the heavy cream, vanilla extract, peppermint extract, and a pinch of salt. Stir in 2 tablespoons of the crushed candy canes.
Step 2 – Chill
Cover and refrigerate the mixture for at least 2 hours, or overnight for the best flavor. Timing allows flavors to mingle, the peppermint candy to “melt” into the ice cream, and gives it that light pink hue.
Step 3 – Churn
When ready to churn, give the chilled mixture a quick whisk to reincorporate any ingredients that have settled. Pour into your (frozen) ice cream maker barrel and churn according to the manufacturer’s instructions (typically 20–25 minutes).
During the last 5 minutes of churning, add the remaining crushed candy cane pieces.
Step 4 – Freeze
Transfer the soft ice cream to a 2-quart container. Press a piece of parchment or wax paper directly onto the surface to help prevent ice crystals. Freeze for 4–6 hours for scoopable ice cream, or overnight for a firmer texture. Note that due to the peppermint and the vanilla this ice cream doesn’t freeze as firm as other homemade ice creams.
Peppermint Ice Cream Recipe Variations
This peppermint ice cream is incredibly versatile and perfect for holiday-style desserts. Here are a few easy, festive ways to enjoy it:
- Classic & Simple. Serve in a chilled bowl or festive mug, a chocolate-dipped waffle cone rolled in crushed candy canes, or finish with hot fudge, chocolate shell or chocolate syrup.
- Holiday Sundae Bar. Set out crushed candy canes, mini chocolate chips, marshmallow crème, warm chocolate sauce, whipped cream, and crushed Oreos, perfect for Christmas Eve or a cookie exchange!
- Peppermint Affogato. Pour hot chocolate over a scoop for kids, or hot coffee or peppermint mocha for the adults.
- Peppermint Ice Cream Sandwiches. Sandwich between chocolate or sugar cookies, roll the edges in crushed candy canes or sprinkles, and freeze 1–2 hours!
- Serve with Holiday Desserts. Pair with brownies, chocolate lava cake, chocolate bundt cake, or build brownie sundaes.
- Peppermint Milkshake. Blend with milk and extra crushed candy cane, then top with whipped cream and a mini candy cane. Yum!!
- Peppermint Ice Cream Pie. Spread softened ice cream into a chocolate cookie crust, freeze, and top with whipped cream and chocolate shavings.
- Trifles or Parfaits. Layer peppermint ice cream with crushed cookies, or brownies, warm fudge, and whipped cream.
How to Store Homemade Peppermint Ice Cream
Store peppermint ice cream in an airtight container in the freezer for up to 2 months.
For the best texture, press parchment or wax paper directly onto the surface before sealing the container. This helps prevent ice crystals and freezer burn. Let the ice cream sit at room temperature for 5–10 minutes before scooping for the creamiest results.
More of our favorite ice cream recipes you need to try!
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Ingredients
- 2 cups heavy cream
- 1 ½ cups whole milk other % may be used, but it won't be as creamy
- 1 cup granulated sugar I use all-natural cane sugar, white sugar works too
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons peppermint extract see notes
- ⅓ cup crushed candy canes divided, or peppermint candies (about 5 regular size candy canes, 15 mini) I like the Spangler brand
- Pinch fine sea salt
- Crushed candy canes for serving if desired
Instructions
- Freeze your ice cream maker bowl for at least 24 hours.Read all directions before proceeding since chilling and freezing time need to happen for success.
- Mix the base: In a large bowl, whisk together the milk and sugar until fully dissolved. Add the heavy cream, vanilla extract, peppermint extract, and a pinch of salt. Stir in 2 tablespoons of the crushed candy canes.2 cups heavy cream, 1 ½ cups whole milk, 1 cup granulated sugar, 1 ½ teaspoons vanilla extract, 1 ½ teaspoons peppermint extract, Pinch fine sea salt, ⅓ cup crushed candy canes
- Chill: Cover and refrigerate the mixture for at least 2 hours, or overnight for best flavor.
- Churn: Whisk the chilled mixture briefly, then pour into your frozen ice cream maker bowl. Churn according to manufacturer's instructions, typically about 20–25 minutes).
- Add crushed candy: During the last 5 minutes of churning, add the remaining crushed candy canes.
- Freeze: Transfer to a 2-quart container. Press parchment or wax paper directly onto the surface and freeze for 4–6 hours, or overnight for a firmer texture. Note: This ice cream doesn't freeze as firm as some, due to the peppermint, so it will still be scoopable.Crushed candy canes for serving if desired
Notes
- For a milder mint flavor, reduce peppermint extract to 1 teaspoon. Though this isn’t overwhelming.
- This recipe fits a 2-quart ice cream maker. For a 1.5-quart machine, make it in two batches and re-freeze the bowl for 10–12 hours between batches. Or reduce milk by ½ cup.
- The ice cream base can be made ahead and stored in the refrigerator for up to 3 days.
- This is a softer homemade ice cream, due to a slightly lower sugar content and the peppermint extract, but still deliciously scoopable!
- Crush candy canes or candies in a baggie and smash with a mallet or rolling pin, or place in a food processor. You will need about 5 regular-sized candy canes or about 15 mini candy canes.
- Press parchment or wax paper directly on the surface to prevent ice crystals and freezer burn.
- Store in an airtight container for up to 2 months.
Nutrition
Tracey Maggio
I can confirm, this is delicious!
Thank you, Tracey!!!