Easy Candy Cane Ice Cream Recipe
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Easy Candy Cane Ice Cream Recipe

Who said you could only have ice cream in warm weather? This delicious and easy Candy Cane Ice Cream recipe is the perfect dessert for the holiday season!

Perfectly creamy homemade ice cream filled with festive crushed candy canes that’s made without an ice cream machine!

Easy Candy Cane Ice Cream Recipe

What type of mint is used in ice cream?

Normally, mint ice cream uses spearmint or peppermint to give that minty flavor. For this ice cream, I used peppermint extract, plus the crushed peppermint candy, which also adds to it.

Ingredients you’ll need for this easy Candy Cane Ice Cream recipe

You’ll need simple ingredients to make this no churn peppermint ice cream, found in any big grocery stores:

  • Heavy cream. This is what will make the base of your ice cream; when whipped, it introduces air and makes it creamier after frozen
  • Sweetened condensed milk. It will also help with the consistency and will sweeten your ice cream
  • Mint extract. Gives the peppermint flavor, along with the candy cane pieces
  • Vanilla extract. Pure vanilla extract makes a difference!
  • Salt. Enhances flavors
  • Candy canes. The star of the show! these will give color and flavor to your ice cream
Easy Candy Cane Ice Cream Recipe

How to make this homemade Peppermint Ice Cream

Start by crushing your candy canes. Place them in a sealed plastic bag and use a rolling pin to crush them. Reserve extra candy canes to use later to top your ice cream.

Over a large bowl, beat the heavy whipping cream in high speed until stiff peaks form. Mix in the sweetened condensed milk, peppermint extract, vanilla extract and salt.

Fold in the crushed candy canes and spread them evenly throughout the ice cream. Spread your ice cream mixture in an even layer in a loaf pan or a freezable airtight container and add some extra crushed peppermint candy canes for garnish.

Freeze for at least 6 hours or overnight before serving.

Why is my ice cream pink?

Your ice cream could change to a pink color due to the red coloring from the peppermint sticks. When mixed with the ice cream base, the red color seeps into the white base and colors it to a light pink shade.

Expert tips for making Homemade Peppermint stick ice cream

  • Freeze the metal bowl and whisk attachment for 10 minutes prior to using them for a quicker whipping process
  • Beat the heavy cream until soft peaks form for a creamy texture. For a soft-serve consistency, whip the heavy cream a bit less than soft peaks. For a firmer ice cream, beat the cream until stiff peaks form
  • Cover you ice cream before going into the freezer to avoid ice crystals and freezer burn. If you feel your container does not seal properly, place a piece of plastic wrap between the lid and the container.
  • Use the ingredients called for in the recipe! full fat sweetened condensed milk and not a low fat or low sugar version. Full Fat heavy whipping cream and not any of the low fat substitutions are key for a soft and creamy ice cream.
  • Freeze your ice cream overnight to let it set properly before to serving.
  • Serving ideas: serve in a small bowl with sugar cookies, Christmas cookies or sugar cones
Easy Candy Cane Ice Cream Recipe

How long does ice cream last?

Homemade ice cream can last in the freezer for around 2 weeks if stored correctly. After that period, the texture of the ice cream could be affected.

Pairing ideas

You can serve this Peppermint stick ice cream recipe as is, but you can also find it’s perfect match, and serve it along another delicious dessert. Here are a few ideas:

Here’s a video of this easy Candy Cane Ice Cream recipe so you can see up-close the consistency of this delicious ice cream!

Take a look at the links below for more No churn rich ice cream recipes, or click here for more Holiday Ice Cream recipes.

Pumpkin Ice Cream Recipe

Cranberry Ice Cream

Chocolate Chocolate Chip Ice Cream Recipe

Caramel Bourbon Oreo Ice Cream

No-Churn Banana Bourbon Ice Cream

If you make this Cranberry Ice Cream, please be sure to give it a star rating and leave a comment

Easy Candy Cane Ice Cream Recipe
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5 from 1 vote

Easy Candy Cane Ice Cream Recipe

Who said you could only have ice cream in warm weather? This delicious and easy Candy Cane Ice Cream recipe is the perfect dessert for the holiday season!
Perfectly creamy homemade ice cream filled with festive crushed candy canes that's made without an ice cream machine!
Prep Time20 mins
Freezer time6 hrs
Total Time6 hrs 20 mins
Course: Ice Cream and Frozen Treats
Cuisine: American
Keyword: candy cane ice cream, candy cane ice cream recipe, candycane ice cream, homemade candy cane ice cream, Maria Corcuera, no churn coffee liqueur brownie ice cream sweet fix baker
Servings: 5 cups
Author: Maria Corcuera

Ingredients

  • 1 Cup crushed candy canes
  • 2 Cups heavy cream chilled
  • 1 can sweetened condensed milk 14 oz
  • 1/4 teaspoon mint extract
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt

Instructions

  • Start by crushing your candy canes. Place them in a sealed plastic bag and use a rolling pin to crush them. Reserve extra candy canes to use later to top your ice cream.
    1 Cup crushed candy canes
  • Over a large bowl, beat the heavy whipping cream in high speed until stiff peaks form. Mix in the sweetened condensed milk, peppermint extract, vanilla extract and salt.
    2 Cups heavy cream, 1 can sweetened condensed milk, 1/4 teaspoon mint extract, 2 teaspoons vanilla extract, 1/2 teaspoon salt
  • Fold in the crushed candy canes and spread them evenly throughout the ice cream. Spread your ice cream mixture in an even layer in a loaf pan or a freezable airtight container and add some extra crushed peppermint candy canes for garnish.
  • Freeze for at least 6 hours or overnight before serving.

Video

Notes

  • Freeze the metal bowl and whisk attachment for 10 minutes prior to using them for a quicker whipping process
  • Beat the heavy cream until soft peaks form for a creamy texture. For a soft-serve consistency, whip the heavy cream a bit less than soft peaks. For a firmer ice cream, beat the cream until stiff peaks form
  • Cover you ice cream before going into the freezer to avoid ice crystals and freezer burn. If you feel your container does not seal properly, place a piece of plastic wrap between the lid and the container.
  • Use the ingredients called for in the recipe! full fat sweetened condensed milk and not a low fat or low sugar version. Full Fat heavy whipping cream and not any of the low fat substitutions are key for a soft and creamy ice cream.
  • Freeze your ice cream overnight to let it set properly before to serving.
  • Serving ideas: serve in a small bowl with sugar cookies, Christmas cookies or sugar cones

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