Christmas Peppermint Ice Cream is a creamy, festive frozen dessert with cool peppermint, warm vanilla, and crushed candy canes. It churns into a rich holiday treat that can be served soft or frozen until scoopably firm.
If you want a dessert that immediately feels right for Christmas gatherings, this peppermint ice cream is a fun one to keep in your freezer. The combination of heavy cream, whole milk, light cream, and two extracts gives the base plenty of richness while keeping the peppermint flavor fresh and noticeable.
Crushed candy canes do more than add a festive finish. As they dissolve, they sweeten the base, deepen the mint flavor, and give the ice cream a naturally pretty pink tint. You can mix them into the base early for smoother peppermint flavor or wait until the end of churning if you prefer little pieces of candy throughout each scoop.
The recipe makes about 2 quarts, so there is plenty for a holiday dessert table, Christmas Eve treat, or make-ahead frozen dessert. Just remember that ice cream makers vary in capacity, so you may need to churn the mixture in batches.
Christmas Peppermint Ice Cream Ingredients
You only need a handful of familiar ingredients to build this rich peppermint ice cream base.
- Heavy cream: Provides much of the richness and gives the finished ice cream its luxurious, creamy consistency.
- Whole milk: Loosens the heavy cream while maintaining enough dairy richness for a smooth frozen dessert.
- Light cream: Adds another layer of creaminess without making the entire base as heavy as using only heavy cream.
- Granulated sugar: Sweetens the ice cream and also helps contribute to a softer, more scoopable frozen texture.
- Crushed candy canes: Bring extra peppermint flavor, sweetness, festive color, and optional crunchy candy pieces.
- Peppermint extract: Gives the ice cream its clear, refreshing mint flavor. Because peppermint extract is concentrated, the measured amount is enough to flavor the full batch.
- Vanilla extract: Softens the sharper edge of the peppermint and rounds out the flavor of the creamy dairy base.
- Salt: A small amount balances the sweetness and helps the peppermint and vanilla flavors stand out.
How to Make This Christmas Peppermint Ice Cream
STEP 1: Pour the whole milk, light cream, and heavy cream into a large mixing bowl. Add the granulated sugar and stir thoroughly. Continue mixing until you can no longer feel obvious sugar granules in the bottom of the bowl.
STEP 2: Stir in the vanilla extract, peppermint extract, and salt. Mix well so the concentrated peppermint flavor is distributed evenly throughout the dairy base rather than collecting in one area.
STEP 3: Decide how you want to use the crushed candy canes. For a smoother ice cream with more evenly infused peppermint flavor and a pink tint, stir most of the candy directly into the base now. Reserve a small amount for serving. If you would rather have distinct candy pieces in each scoop, keep most of the crushed candy aside.
STEP 4: Pour the prepared mixture into your ice cream maker and churn according to the manufacturer’s directions. Because this recipe makes approximately 2 quarts, check the maximum capacity of your machine before pouring in the entire batch. Churn in batches if necessary.
STEP 5: If you reserved the crushed candy canes for a chunkier texture, sprinkle them into the ice cream during approximately the final 5 minutes of churning. This gives them enough time to distribute without allowing all of the pieces to dissolve completely.
STEP 6: Once the ice cream has reached a soft-serve consistency, enjoy it immediately or spoon it into a freezer-safe container. Cover tightly and freeze until it reaches your preferred firmness. Sprinkle the reserved candy cane pieces over individual servings just before bringing them to the table.
Recipe Tips
- Crush the candy canes fairly finely. Large, very hard pieces can be unpleasant in frozen ice cream. Smaller pieces distribute more evenly and soften slightly as they sit in the mixture.
- Know your machine’s capacity. The base makes roughly 2 quarts, and an overfilled ice cream maker may not churn efficiently. Divide the mixture if your machine is smaller.
- Add candy late for more texture. Candy canes stirred into the liquid base begin dissolving quickly. Adding them near the end of churning preserves more noticeable peppermint pieces.
Can I make peppermint ice cream ahead of Christmas?
Yes. In fact, this is an excellent dessert to prepare before a holiday gathering because it needs no last-minute cooking. Churn the ice cream, transfer it to a tightly covered freezer container, and freeze it until firm. Add the reserved crushed candy canes shortly before serving for the freshest-looking garnish.
Why did my candy canes dissolve in the ice cream?
Candy canes are largely sugar, so they naturally begin dissolving when mixed with the liquid ice cream base. This is not a problem and actually helps spread the peppermint flavor and pink color throughout the mixture. For visible candy pieces, add the crushed candy during the last few minutes of churning instead.
Can I serve the ice cream straight from the machine?
Absolutely. Freshly churned ice cream will have a much softer consistency similar to soft serve. If you enjoy that texture, spoon it into bowls right away. For traditional firm scoops, transfer the churned mixture to a freezer container and give it additional time to harden.
How can I keep peppermint ice cream from becoming too hard?
Store the ice cream in a tightly sealed container and avoid repeatedly allowing it to thaw and refreeze. Homemade ice cream can become firmer than some commercially prepared varieties, so simply leave the container at room temperature briefly before scooping if it is very solid.
Can I add all the candy canes during churning?
Yes. Waiting until the end of churning is a good option when you want more distinct peppermint pieces. Add them during roughly the last 5 minutes so they have time to mix throughout the ice cream without dissolving as extensively as they would in the liquid base.
Serving Ideas for Christmas Peppermint Ice Cream
This festive ice cream is flavorful enough to serve by itself, especially when finished with a light sprinkle of crushed candy canes. For a Christmas dessert spread, a few simple accompaniments work especially well.
- Chocolate cookies: The deep cocoa flavor makes a natural pairing with cool peppermint and can provide a crisp contrast to the creamy ice cream.
- Brownies: Serve a scoop alongside a warm or room-temperature brownie for a classic chocolate-and-mint combination.
- Holiday cookies: Mild vanilla or sugar cookies pair nicely without overpowering the peppermint flavor and are especially convenient for Christmas parties.
Keeping Leftovers Fresh
Transfer freshly churned ice cream to a freezer-safe container with a tight-fitting lid if you are not serving it immediately. A shallow container can make scooping easier and allows the ice cream to firm more evenly after churning.
For the best texture and peppermint flavor, homemade ice cream is generally most enjoyable within about 1 to 2 weeks. It can remain frozen longer when properly stored, but extended freezer storage may gradually lead to a harder texture or the development of ice crystals.
Pressing a piece of suitable freezer-safe covering directly against the surface before closing the container can help reduce air exposure. Keep the ice cream toward the back of the freezer rather than in the door, where repeated temperature fluctuations are more common.
There is no reheating required for this frozen dessert. Instead, if the ice cream is too firm to scoop straight from the freezer, leave the container at room temperature for about 5 to 10 minutes. Check it frequently so it softens just enough for clean scoops without beginning to melt around the edges.
If you are garnishing with additional crushed candy canes, wait until serving rather than covering the entire stored batch. The candy stays more colorful and retains more of its crisp texture when it has not been sitting on the frozen surface for an extended period.
Christmas Peppermint Ice Cream
Ingredients
- 1 tablespoon vanilla extract
- 1½ cups whole milk
- ¼ teaspoon salt
- 1 cup finely crushed candy canes approximately 15 standard-size candy canes, with a small portion reserved for topping
- 2 cups heavy cream for a particularly rich and creamy consistency
- 1 teaspoon pure peppermint extract preferably pure extract for the best flavor
- 1½ cups light cream
- 1½ cups granulated sugar
Instructions
- Combine the dairy and sugar. In a large mixing bowl, blend the whole milk, light cream, heavy cream, and granulated sugar. Stir thoroughly until the sugar has completely dissolved into the dairy mixture.
- Add the extracts and salt. Pour in the vanilla extract and peppermint extract, then add the salt. Stir well so the flavorings are evenly distributed throughout the mixture.
- Incorporate the candy canes. Fold in the crushed candy canes, reserving a small amount for garnishing the finished ice cream. As the candy pieces begin dissolving, they will naturally tint the mixture pink while intensifying its peppermint flavor.
- For more noticeable pieces of peppermint candy in the finished ice cream, do not add the crushed candy canes at this stage. Instead, incorporate them during the final 5 minutes of churning.
- Churn the mixture. Transfer the prepared ice cream base to an ice cream maker. Churn according to the manufacturer’s instructions until the mixture develops a soft-serve consistency.
- Serve or freeze. Serve the peppermint ice cream immediately for a softer texture, or transfer it to a suitable freezer container and freeze until it reaches a firmer consistency.
- Before serving, scatter the reserved crushed candy canes over the top for a festive finishing touch.