In this post we’re going to talk about how to make homemade peppermint ice cream! You can use this simple recipe for any ice cream recipe, really. Substitute the peppermints for any candy (even chocolate!). Add cocoa powder to make chocolate ice cream, or add some vanilla bean paste to really pump up the vanilla flavor.

If you’re looking for something lighter than ice cream, check out my Weight Watchers Mint Fluff recipe!

Homemade Peppermint Ice Cream

Ingredients:

2 cups heavy whipping cream
10oz can sweetened condensed milk
1/2 cup crushed candy canes
1 teaspoon peppermint extract
1 Tablespoon vanilla extract
Few drops red food dye (optional; only for looks!)

Homemade Peppermint Ice Cream

Directions:

How to make Homemade Peppermint Ice Cream

In a large bowl, whip the whipping cream on medium-low speed for about 10 minutes until stiff-ish peaks form. Pour the sweetened condensed milk into a liquid measuring cup and add the flavor extracts. Mix thoroughly, and then slowly add the condensed milk mixture into the whipped cream. Fold the milk and cream together, being careful not to over mix.

How to Make Homemade Peppermint Ice Cream

Remove 1/2 cup of the ice cream mixture to a small bowl and stir in a few drops of red food dye – I went light and achieved a pink color, but you can add more, if desired. Alternatively, you can leave the dye out completely (which is what we’d do if we were serving it to Sapphire!)

Easy Homemade Peppermint Ice Cream

Stir the crushed candy canes into the large bowl of ice cream and then fold out into a lined loaf pan or cake pan.

Make Homemade Peppermint Ice Cream

Spoon dollops of the dyed ice cream overtop, and then swirl together using a spoon or butter knife. Cover tightly with plastic wrap (or a lid), and freeze 5 hours or overnight.

Easy Homemade Peppermint Ice Cream

Homemade Peppermint Ice Cream

Easy homemade ice cream with tons of variation options.

  • 2 cups heavy whipping cream
  • 1-10oz can sweetened condensed milk
  • 1/2 cup crushed candy canes
  • 1 teaspoon peppermint extract
  • 1 Tablespoon vanilla bean paste
  • Few drops red food dye (optional!)
  1. In a large bowl, whip the whipping cream on medium-low speed for 4-10 minutes until frothy peaks form.
  2. Pour the sweetened condensed milk into a liquid measuring cup and add the flavor extracts. Mix thoroughly, and then slowly add the condensed milk mixture into the whipped cream.
  3. Fold the milk and cream together, being careful not to over mix.
  4. Remove 1/2 cup of the ice cream mixture to a small bowl and stir in a few drops of red food dye - I went light and achieved a pink color, but you can add more, if desired.
  5. Stir the crushed candy canes into the large bowl of ice cream and then fold out into a lined loaf pan or cake pan.
  6. Spoon dollops of the dyed ice cream overtop, and then swirl together using a spoon or butter knife.
  7. Cover tightly with plastic wrap (or a lid), and freeze 5 hours or overnight.