Go Back
–+ servings
peppermint chip ice cream with a scoop taken out of it.

Peppermint Ice Cream

I know it's almost Christmas when peppermint ice cream hits the shelves. But in case you can’t wait, now you can make it from home, too!
No ratings yet
Print Pin
Prep Time: 10 minutes
Freeze Time: 12 hours
Servings: 12 servings
Calories: 243kcal

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 9x5 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!
Find Cookies for Days on Instagram!Follow @cookiesfordaaays for new recipes daily!

Nutrition

Calories: 243kcal | Carbohydrates: 19g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 56mg | Sodium: 53mg | Potassium: 161mg | Sugar: 19g | Vitamin A: 671IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 0.1mg