No-Churn Peppermint Ice Cream Recipe

Homemade no-churn peppermint ice cream is made with just five simple ingredients. It delivers a bright minty flavor and a festive pink hue that’s perfect for the holiday season or any time you want a refreshing, cool treat.

Calling all ice cream lovers: this easy recipe is one to try. It adapts a classic no-churn base into a candy-cane lover’s dream by using peppermint extract and crushed peppermint candies for texture and flavor. Best of all, there’s no ice cream maker required — just a mixer (hand or stand), a chilled bowl and a loaf pan or freezer-safe container.

Ingredients Needed

• 3 cups heavy whipping cream — for the creamiest texture
• 3 teaspoons peppermint extract — for a bright mint flavor
• 1 teaspoon vanilla extract
• 1 (14-ounce) can sweetened condensed milk — sweetens and helps create a smooth, scoopable texture
• 1/2 cup soft peppermint candy rounds, coarsely crushed, plus 1/2 cup crushed to a powder — divided for mix-in and topping
• Red food coloring gel (optional) — use sparingly to tint the ice cream a festive pink

How to Make No-Churn Peppermint Ice Cream

Start by chilling metal or glass equipment: place a large mixing bowl, the beaters or whisk, and the loaf pan in the freezer for about 20 minutes. Keeping everything cold helps the cream whip faster and creates a lighter texture.

Pour the heavy cream into the chilled bowl and beat on medium-high speed until soft peaks form. Be careful not to overmix — you want a stable, fluffy whipped cream, not butter.

Gently fold in the peppermint extract, vanilla extract, sweetened condensed milk, 1/4 cup of the coarsely crushed peppermint pieces, and 1/4 cup of the peppermint powder. Use a spatula and fold with wide motions to keep as much air in the mixture as possible.

If you want a pink color, add red food coloring gel a little at a time until you reach the shade you like. Remember the color will deepen slightly as the ice cream freezes.

Transfer the mixture to the chilled loaf pan and smooth the top with a spatula. Sprinkle the remaining crushed and powdered peppermint candies evenly over the surface.

Cover the pan tightly with plastic wrap, pressing the wrap gently onto the surface to reduce ice crystals, and freeze for 8 to 10 hours or until firm.

Before serving, let the ice cream sit at room temperature for about 5 minutes to soften slightly — this makes scooping easier and helps create attractive scoops.

Tips for Making Homemade Peppermint Ice Cream

• Crushing candies made simple: pulse peppermint candies in a blender or food processor until you reach the consistency you want, or place them in a heavy-duty zip-top bag and crush with a rolling pin.
• Soft peppermint candy rounds work well because they create both powder and crunchy pieces; candy canes or peppermint sticks can be used instead if preferred.
• Freeze the bowl, beaters, and pan beforehand and keep the cream cold until you begin. Cold equipment helps the cream whip quickly and hold structure.
• Avoid overmixing the whipping cream. Overworked cream can become grainy and start to turn into butter, which affects texture and prevents the ice cream from setting properly.
• If you plan to transfer the ice cream after freezing, line the loaf pan with parchment paper so the block lifts out easily. Store in an airtight, freezer-safe container for longer freshness.
• For a deeper pink color, add more gel food coloring, but add gradually — freezing can intensify the shade.

Variations

• For a festive holiday look, use a mix of red and green peppermint pieces.
• To make mint chocolate chip, fold in 1/3 cup mini chocolate chips or chocolate chunks to the mixture before freezing.
• Fold in crushed cookies or a swirl of hot fudge for different textures and flavors.

Serving Suggestions for Peppermint Ice Cream

Peppermint ice cream pairs well with a variety of desserts and presentations. Try a scoop over warm brownies or a cast-iron skillet cookie, drizzle with hot fudge, or add it to an ice cream sundae bar. Top with extra crushed peppermint, chocolate shavings, chopped nuts, whipped cream, sprinkles, or serve in waffle cones or bowls for a classic presentation.

Ice Cream Storage Tips

• If the loaf pan is covered tightly, the ice cream will stay fresh for about 5–6 days in a regular freezer.
• Stored in an airtight freezer-safe container, properly sealed, the ice cream can remain at good quality for 2–3 weeks.
• Pro tip: keep the ice cream in the back of the freezer where temperatures are most stable. Frequent opening of the door warms the front section and can cause refreezing and ice crystals.

This creamy, minty ice cream is ideal for holiday gatherings, winter parties, or anytime you want a cool and festive dessert. It’s quick to prepare, requires minimal ingredients, and delivers a bright peppermint flavor with delightful crunch from crushed candies.

Grab your ingredients and make a batch of no-churn peppermint ice cream today — it’s an easy, crowd-pleasing dessert you can whip up without an ice cream machine.

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