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!
No Churn Ingredients
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!