I loveeeee peppermint ice cream around the holidays! My family and I would stop at this little restaurant in my hometown in Lancaster, PA and get their fried chicken and peppermint milkshakes ever Friday night.

When I moved out my mom gifted me an ice cream maker so I started making ice cream at home and found out that it’s not that hard to make good ice cream!

This recipe features two versions! A CHURN recipe and a NO CHURN for my friends that do not have an ice cream maker!

Let’s get started!

Churn Ingredients

• 1 1/2 C heavy cream
• 1 1/2 C Milk
• 2 tsp vanilla
• 2/3 C sugar
• 1/2 C crushed peppermint (or more if you like a lot of peppermint!)
• Dash of peppermint extract (optional)

Directions

Mix your heavy cream, milk, vanilla and sugar. Set aside.

If you don’t have crushed peppermint (I buy it sometimes at Williams Sonoma) take some candy canes and pulse them or place in a bag and take a rolling pin to them to get them crushed.

Turn your ice cream maker on and slowly pour in the mixture. Let churn for 5 minutes then add in the peppermint. Let churn for another 10 minutes or until the mixture is smooth and creamy but not runny and ENJOY!

No Churn Ingredients

• 3 C heavy whipping cream
• 1 14 oz can sweetened condensed milk
• 1 tsp peppermint extract (optional)
• 2 tsp vanilla extract
• 1/2 C crushed peppermint

Directions

1. Start by crushing your peppermint if it’s not already crushed with either a food processor or in a bag with a rolling pin. Set aside

2. In a mixing bowl, stir together the sweetened condensed milk, vanilla and peppermint extract. Set aside.

3. In either a stand mixer or a large bowl with a hand mixer, beat heavy cream on high until stiff peaks form, about 4 minutes. With a rubber spatula, gently fold condensed milk mixture into whipped cream. Stir in the candy cane pieces.

4. Pour ice cream mixture into a loaf pan. Cover with plastic wrap or foil and place in the freezer until firm, about 6 hours. Scoop into bowls and enjoy!