This festive peppermint stick ice cream is blended with crushed candy canes and peppermint extract. It’s perfect for the holidays!
Enjoy a scoop of this festive ice cream with a mug of Homemade Hot Cocoa, and a Gingerbread Cookie on the side! Christmas isn’t complete without it.
A Holiday Must-Have
The holidays aren’t complete without a big bowl of peppermint stick ice cream! I grew up in a mint-loving household. My husband on the other hand, has slowly come around to mint desserts.
He loves to joke about how he doesn’t want to feel like he just brushed his teeth after eating a treat. It’s taken several years, but I think he’s now a convert. Thankfully our children love mint too. Did I luck out or what?!
I wanted to recreate this holiday favorite using my vanilla ice cream base, a generous amount of peppermint extract, and a whole lot of crushed candy canes!
Peppermint Tips
If you’re like me and want to skip the mess & absurdly loud noise that comes from crushing your own peppermints in a food processor (or with a rolling pin), you can pick up a bag of pre-crushed candy at most well-stocked grocery stores. They usually come in bags, glass jars, or in bulk.
I’ve also noticed that they don’t stick together like when you crush them at home. Maybe those of you that live in less humid areas of the country don’t have that issue, but the struggle is real here in Virginia!
Making Homemade Peppermint Ice Cream
Just like my homemade vanilla ice cream, this is an egg-based recipe. You will have to cook it. I know. I promise the extra effort is worth it. It churns up beautifully and has a creamy, silky texture that you will absolutely love. My husband alway says, “I can’t believe this is homemade ice cream!”
HEAT. In a medium saucepan set over medium heat, combine the half and half, 1 c. of heavy cream, granulated sugar, corn syrup, and salt. Heat until warm.
EGGS. In a small mixing bowl whisk together the eggs. Slowly pour the warm mixture into the eggs, whisking constantly. Go really slow so you don’t scramble them! Gradually pour the mixture back into the saucepan. Constantly whisk over medium heat until the mixture thickens and reaches a temperature of 165 degrees.
EXTRACTS. Pour the mixture through a mesh sieve set over a medium size mixing bowl. Stir in the remaining heavy cream, the vanilla and the peppermint extracts. I generally set my bowl over an ice bath to cool the base down as quickly as possible.
CHILL. Cover and refrigerate for at least 2 hours, preferably overnight.
FREEZE. Remove the ice cream base from the refrigerator and pour into a prepared ice cream machine or attachment bowl. Freeze according to the manufacturer’s instructions (about 25 minutes). When the ice cream is firm, fold in the crushed candies. Place in a freezer-safe container. Freeze for 2-4 hours before serving.
Recipe Tips
Best way to separate eggs? You can easily use your hand to catch the yolk and separate it that way. Try to catch it with soft hands so that the yolk doesn’t crack! You could also crack the egg into a slotted spoon because the egg whites would run through the slots and you would have the yolk nice and safe on the spoon.
Substitution for corn syrup? Agave syrup, brown rice syrup, cane syrup or honey would be good substitutions.
Additions: You can try adding the following to your mixture at the same time you add the crushed peppermint.
- White chocolate chunks
- Crushed peppermint oreos
- Food coloring (Some peppermint recipes have you dye the mixture a pink color to look more “peppermint-y”)
STORE your ice cream in an airtight container in the freezer. It will taste best within the first two weeks.
This homemade peppermint stick ice cream will disappear fast. It’s creamy, pepperminty and perfect for the season. You’ll be churning up this sweet treat all winter long!
For more peppermint treats, try:
Peppermint Stick Ice Cream Recipe
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Ingredients
- 1 cup half and half
- 2 cup heavy cream - divided
- 1/2 cup granulated sugar
- 2 tbsp light corn syrup
- 1/8 tsp kosher sea salt
- 1 egg
- 5 egg yolks
- 2 1/2 tsp peppermint extract
- 1/2 tsp vanilla extract
- 1/3 cup candy canes - OR peppermints, crushed
Instructions
- In a medium saucepan set over medium heat, combine the half and half, 1 c. of heavy cream, granulated sugar, corn syrup, and salt. Heat until warm.
- In a small mixing bowl whisk together the eggs, slowly pour the warm mixture into the eggs, whisking constantly. Go really slow so you don't scramble them! Gradually pour the mixture back into the saucepan. Constantly whisk over medium heat until the mixture thickens and reaches a temperature of 165 degrees.
- Pour the mixture through a mesh sieve set over a medium size mixing bowl. Stir in the remaining heavy cream, the vanilla and the peppermint extracts. I generally set my bowl over an ice bath to cool the base down as quickly as possible. Cover and refrigerate for at least 2 hours, preferably overnight.
- Remove the ice cream base from the refrigerator and pour into a prepared ice cream machine or attachment bowl. Freeze according to the manufacturer's instructions (about 25 minutes). When the ice cream is firm, fold in the crushed candies. Place in a freezer-safe container. Freeze for 2-4 hours before serving.
I haven’t had peppermint ice cream in years!! So excited to make this.
I absolutely love peppermint, so I’m definitely trying this! Thanks for the easy recipe!
I start craving this ice cream at Thanksgiving. But never had the opportunity to pick any up from the local creamery, this year. I decided to make it for our Christmas Day Dessert! I think I’ve started a new tradition! It was amazing! Thank you!