Delicious Peppermint Ice Cream Recipe for Christmas

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When I was a girl, one of my favorite Christmas sweets was pink peppermint ice cream. This ice cream is truly easy to prepare because it’s not custard based. If you can’t find super-fine sugar, just whiz regular sugar around in a blender or food processor for a few seconds to create a finer texture so it will dissolve more easily in the cream mixture.

Recipe card & instructions updated 3/29/22.

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This treat is a beloved holiday fixture in our house. In fact, if you ask my husband about my peppermint ice cream, he may even get a little misty, waxing poetic about its smooth, creamy texture and cool, fresh flavor. He says it’s the best dessert that I make…and he has quite a lot to choose from. What he doesn’t know, is that it’s also the easiest dessert I make–it literally takes me five minutes to whip this up, plus the time it takes to freeze.

You probably have the bowl of an ice cream churner sitting in your freezer (taking up valuable real estate) that you don’t use very often. Or ever. Am I right ladies…and gents? That’s because making ice cream is a huge pain in the derriere. One of the things I hate most about making ice cream, is that it’s a multi-step process requiring egg separating, custard making, cooling over ice etc. etc. etc. This recipe has none of that. It is literally iced cream, sweetened with sugar.

peppermint ice cream

This ice cream is unbelievably silky and brightened with peppermint extract and crushed candy canes. I wouldn’t be surprised if you found your self saying it’s your favorite holiday dessert too. AND you actually found a use for that ice cream churner! Win, win!

If you loved this peppermint ice cream as much as I did, you are sure to love some of my other amazing treats:

Did you make this recipe? Be sure to leave a comment and star rating below (⭐⭐⭐⭐⭐) and post a picture and tag us on Instagram using the hashtags #agirldefloured #deflouredrecipes! Thank you!

Peppermint Ice Cream

Alison Needham
When I was a girl, one of my favorite Christmas sweets was pink peppermint ice cream. This ice cream is truly easy to prepare because it’s not custard based. If you can’t find super-fine sugar, just whiz regular sugar around in a blender or food processor for a few seconds to create a finer texture so it will dissolve more easily in the cream mixture.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Dessert
Cuisine American
Servings 1 quart
Calories 3384 kcal

Ingredients
  

Instructions
 

  • Whisk cream, half and half, sugar, peppermint extract, food coloring and peppermint candy together in a large bowl until sugar is completely dissolved.
  • Pour into the frozen bowl of an ice cream maker, and freeze according to manufacturer’s directions. It usually takes about 20 minutes. Ice cream will be soft set.
  • Pour into a large freezer proof container (I like to use a metal loaf pan), cover with plastic wrap and freeze until solid, about 2-3 hours.

Nutrition

Calories: 3384kcalCarbohydrates: 315gProtein: 29gFat: 228gSaturated Fat: 144gPolyunsaturated Fat: 10gMonounsaturated Fat: 59gCholesterol: 707mgSodium: 426mgPotassium: 1104mgSugar: 292gVitamin A: 8711IUVitamin C: 7mgCalcium: 835mgIron: 1mg
Keyword peppermint ice cream
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3 Comments

  1. Mmmm…Peppermint Ice Cream! Thanks for sharing, Ali…beautiful photography, too! Love the pink depression glass dessert cups. I think I will try it with coconut milk! HAPPY HOLIDAYS! xoxo

    1. That’s a great idea, Stacy! Let me know how it turns out.

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