Packed with crushed candy canes and a hint of peppermint, this Peppermint Stick Ice Cream is the ultimate winter treat. Serve it as a festive dessert that everyone will love!
The holidays just aren’t complete without a big bowl of this Peppermint Stick Ice Cream! Like my homemade vanilla ice cream, this is an egg-based recipe, so it requires a bit of cooking. But trust me, the extra effort is so worth it! It churns up beautifully into a creamy, silky texture that’s simply irresistible.
To make this festive treat, I start with my reliable vanilla ice cream base, add a generous splash of peppermint extract, and fold in plenty of crushed candy canes for that perfect holiday crunch.
For more ice cream recipes you have to check out my Peach Ice Cream, S’mores Ice Cream, and Buckeye Ice Cream.
Table of Contents
Why I Love This Peppermint Ice Cream
- For mint lovers, it’s heaven in a bowl—packed with refreshing peppermint flavor that feels like the holidays in every scoop.
- Peppermint is refreshing, so it’s a perfect and light dessert after rich holiday meals.
- Peppermint Stick Ice Cream is so simple to make at home—just a few basic ingredients and you’re good to go!
Recipe Ingredients
Peppermint Extract – Make sure to use peppermint extract, not mint extract! There’s a big difference in flavor. Mint extract works well for other treats, but not for this ice cream.
Crushed Candy Canes – These bring sweetness and crunch, while adding a festive touch to the ice cream.
Heavy cream – Creates a luxuriously creamy texture, making the ice cream smooth and rich.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Substitutions for Corn Syrup – If you don’t have corn syrup on hand, you can swap it with agave syrup, brown rice syrup, cane syrup, or even honey.
Add-Ins – For a fun twist, try mixing in white chocolate chunks for extra creaminess or crushed peppermint Oreos for a bit of crunch and chocolate flavor. You can even add a touch of red or pink food coloring to give it that festive peppermint look. Just toss them in along with the crushed candy canes!
How to Make Peppermint Stick Ice Cream
Step 1: In a medium saucepan set over medium heat, combine the half and half, 1 cup of heavy cream, granulated sugar, corn syrup, and salt. Heat until warm.
Step 2: 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°F (74°C).
Step 3: Pour the mixture through a mesh sieve set over a medium-sized mixing bowl. Stir in the remaining heavy cream, vanilla, and peppermint extracts. Set the bowl over an ice bath to cool the base down quickly. Cover and refrigerate for at least 2 hours, preferably overnight.
Step 4: Remove the ice cream base from the refrigerator and pour it 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 and freeze for 2-4 hours before serving.
FAQs
Yes, you can! If you want to avoid the mess and noise of crushing candy canes, most well-stocked grocery stores carry pre-crushed peppermint candies in bags, jars, or in bulk. They’re super convenient and don’t stick together as much as homemade crushed peppermint, especially in more humid climates like here in Virginia!
Yes! You can swap crushed candy canes for peppermints or even use chocolate chips or crumbled cookies for a fun variation.
Storage Info
STORE your Candy Cane Ice Cream in an airtight, freezer-safe container to keep it fresh.
For best results, press a piece of plastic wrap directly onto the surface to prevent ice crystals from forming. It will stay good for about 2 weeks in the freezer.
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 cup 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°F (74°C).
- Pour the mixture through a mesh sieve set over a medium-sized mixing bowl. Stir in the remaining heavy cream, vanilla, and peppermint extracts. Set the bowl over an ice bath to cool the base down quickly. Cover and refrigerate for at least 2 hours, preferably overnight.
- Remove the ice cream base from the refrigerator and pour it 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 and freeze for 2-4 hours before serving.
Delicious! The ice cream was smooth and creamy with a cool mint flavor and crunchy peppermint pieces throughout.
Excellent recipe! So creamy!
Was wondering, what kind of sieve did you use?
Hi Eileen! You can use any fine mesh sieve for this recipe. That is what I use!
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!