Peppermint Ice Cream
I know it’s almost Christmas when peppermint ice cream hits the shelves. But in case you can’t wait for that to happen, now you can make it from home, too!
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Peppermint Ice Cream Recipe
It may sound childish, but I get positively giddy the first time I see peppermint ice cream pop up in the freezer section at the grocery store. It just screams, “Hi! The holiday season is here!” And man, I love that. But I also don’t love the actual flavor of the store bought stuff, which is why I created this homemade peppermint stick ice cream recipe for you! Now you can welcome the start of the holiday season whenever you want, from the comfort of your own home!
In addition to being able to enjoy peppermint ice cream year-round, another benefit of this recipe is how freaking easy it is to make. You’re honestly not going to believe it! Whip this up in a matter of 10 minutes and then let it freeze for a long good while. Once it’s frozen, serve it up and enjoy! A holiday treat everyone will love that seems difficult to make, but was really, really easy instead? That’s my favorite.
Ingredients in Peppermint Ice Cream
- Whipping cream – You have to use freshly whipped cream for this ice cream to work!
- Sweetened condensed milk
- Vanilla – I LOVE the vanilla flavor paired with the peppermint bursts. But you could also use peppermint extract if you prefer!
- Andes Peppermint Crunch baking bits
- Red food coloring – This is totally optional, I just love the look of it!
How to Make Peppermint Stick Ice Cream
- In the bowl of a stand mixer or with an electric hand mixer, whip the whipping cream until stiff peaks form.
- Slow the mixer and add in the sweetened condensed milk and vanilla, mixing until smooth.
- Fold in the peppermint crunch baking bits.
- Divide the batter in half. Dye one of the portions pink.
- Fold the white and pink mixtures together gently until you have a swirled effect.
- Gently pour into a 9×5 bread pan or the dish you plan on freezing your ice cream in.
- Top with extra peppermint crunch baking bits.
- Freeze for 12 hours before serving.
- Enjoy!
Can I add mix-ins to homemade peppermint ice cream?
You sure can! In addition to the peppermint baking bits, you can add in mini chocolate chips or even white chocolate chips! I would steer clear of crushed candy canes because they will stay hard, but if you’re fine with that, go ahead!
What are some creative ways to serve this?
My favorite way to eat this is in a big bowl with a spoon – meaning it stands alone very well. But you could also serve this with hot fudge or over a brownie and it would be divine! Or, if you’d really like to impress, you can serve it sandwiched between two cookies like in this ice cream cookie sandwich recipe – yum!
More Peppermint Recipes
Peppermint Ice Cream
Ingredients
- 2 cups whipping cream
- 14 oz sweetened condensed milk
- 2 tsp vanilla
- 1 1/2 cups Andes peppermint crunch baking bits
- red food coloring
Instructions
- In the bowl of a stand mixer or with an electric hand mixer, whip the whipping cream until stiff peaks form.
- Slow the mixer and add in the sweetened condensed milk and vanilla, mixing until smooth.
- Fold in the peppermint crunch baking bits.
- Divide the batter in half. Dye one of the portions pink.
- Fold the white and pink together gently until you have a swirled effect.
- Gently pour into a 9×5 bread pan or the dish you plan on freezing your ice cream in.
- Top with extra peppermint crunch baking bits.
- Freeze for 12 hours before serving.
- Enjoy!
