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Homemade Peppermint Ice Cream
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Homemade Peppermint Ice Cream

Easy homemade ice cream with tons of variation options.
Author Laurie Bennett

Ingredients

  • 2 cups heavy whipping cream
  • 1-10 oz can La Lechera®’s sweetened condensed milk
  • 1/2 cup crushed candy canes
  • 1 teaspoon peppermint extract
  • 1 Tablespoon vanilla bean paste
  • Few drops red food dye optional!

Instructions

  • In a large bowl, whip the whipping cream on medium-low speed for 4-10 minutes until frothy 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.
  • 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.
  • Stir the crushed candy canes into the large bowl of ice cream and then fold out into a lined loaf pan or cake pan.
  • 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.