Peppermint Ice Cream Recipe
This Peppermint Ice Cream recipe is the perfect holiday dessert that uses five simple ingredients and an easy-to-follow no churn method.
Servings: 6
Calories: 666kcal
Ingredients
- 2 cups heavy whipping cream
- 1 teaspoon peppermint extract
- ½ cup powdered sugar
- 14 ounce can sweetened condensed milk
- 1¼ cups crushed peppermint candies or candy cane
Instructions
- Combine the heavy cream ,peppermint extract, and powdered sugar in a large mixing bowl. Use an electric hand mixer on high speed to whip the cream into stiff peaks.
- Once the heavy cream mixture forms stiff, freestanding peaks add the sweetened condensed milk and crushed peppermints. Reduce the hand mixer to low speed and mix the ingredients together until combined.
- Pour your ice cream into a 9x5 inch loaf pan and cover the pan with plastic wrap.
- Allow your ice cream to freeze for about 5 hours, or until the ice cream is firm to the touch.
- Scoop, serve, and enjoy!
Notes
Once your peppermint ice cream is frozen solid, I recommend transferring it to a hard-sided, airtight container. When stored this way, your homemade ice cream should stay good in the freezer for up to 3 months.
Nutrition
Calories: 666kcal | Carbohydrates: 82g | Protein: 7g | Fat: 34g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 112mg | Sodium: 106mg | Potassium: 322mg | Sugar: 72g | Vitamin A: 1343IU | Vitamin C: 2mg | Calcium: 240mg | Iron: 0.2mg