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!
Ingredients
Method
- 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 DIRECTIONS
- 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
- In a mixing bowl, stir together the sweetened condensed milk, vanilla and peppermint extract. Set aside.
- 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.
- 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!