A no-churn peppermint ice cream recipe that is easy to make full of that classic holiday flavor. This recipe is a perfect balance of creamy vanilla ice cream with swirls of peppermint.
My love of ice cream has been a lifelong thing. I remember as a kid, I tricked my dad and told him I couldn’t reach the mint chip so he scooped me a bowl. Little did he know I had already pulled a chair to reach the freezer and scarfed one down; all for the love of ice cream.
You may be wondering what my favorite flavor is and I have to say I don’t really have one; it changes with the season. (You might remember my recipe for no-churn coffee ice cream I made for National Coffee Day). For the holidays, peppermint is my first choice; I mean it’s like Christmas in a bowl!
Each year when the holiday season arrives I get excited to hunt some down and most times, I’m disappointed. That perfect mix of vanilla ice cream to peppermint swirls is so hard to find, it is usually bright pink and artificial colored, no thank you. Most years I crush candy canes into store-bought vanilla and mix it together, cold stone style. This year I decided, no more! Since I go through the trouble of doing that, why don’t I create a recipe that I can have in my freezer all season long? Duh.
When it comes to making ice cream, I like to keep things as easy as possible. That is why I love the no-churn method. It’s so simple and leaves barely any mess. This recipe is exactly what it was intended to be, like Christmas in a bowl! Creamy and flavorful with swirls and chunks of peppermint. I hope you enjoy it as much as I did!
- 2 1/2 cups heavy cream
- 1 can of sweetened condensed milk
- 1/4 cup crushed peppermint
- 1/2 teaspoon vanilla extract
- Put a loaf pan in the freezer to chill
- Crush peppermint with a food processor or coffee grinder
- Using an electric mixer beat heavy cream until stiff peaks
- Mix in condensed milk a half cup at a time, mixing well in between additions
- Add vanilla extract and crushed peppermint and mix until well combined
- Pour into chilled loaf pan, cover and place in the freezer
- Freeze for at least five hours or overnight
What holiday treats are you making this season? Let me know in the comments!