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.
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Hi There! What is your favorite dessert? Mine. Ice Cream. Since I was a kid, ice cream has been my weakness. I remember when I was 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.
Whenever you admit that ice cream is your guilty pleasure, the question follows of what is your favorite flavor. I don’t have one. I have many, I rarely say no to ice cream whatever the flavor may be. One thing I do know is, my favorite flavors change with the season. You may 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 during the holiday season I look in the frozen section for that perfect pint of peppermint ice cream and most years, 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.
To satisfy my pepperminty cravings I am forced to an alternative. Crushing candy canes into store-bought vanilla and mixing 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! The whipped cream creates a silky texture swirls and chunks of peppermint add the perfect amount of sweetness. I hope you enjoy it as much as I did!
No Churn Peppermint Ice Cream
Ingredients
- 2 1/2 cups heavy cream
- 1 can of sweetened condensed milk
- 1/4 cup crushed peppermint
- 1/2 teaspoon vanilla extract
Instructions
- 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.
