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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



  • 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.


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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