No-Churn Peppermint Ice Cream

 

I was at the grocery store the other day and when I went down one of the aisles, I was hit with an overwhelming peppermint scent.  It suddenly gave me a craving for peppermint ice cream.  It's been a long time since I've bought peppermint ice cream and I had to have some. . . but the store didn't have any. Soooooo, I made my own and it turned out SO DANG GOOD! It's probably even better than store-bought.  

It's so easy to make.  All you do is whip some heavy creamy with flavorings and then add in a can of sweetened condensed milk and crushed peppermint candy canes.  Fold it all together and allow to freeze until firm.  The easiest homemade ice cream.  

I've made several versions of this no-churn ice cream and it never disappoints.  It turns out thick and pillowy and creamy and it's so easy to make.  The key with this peppermint ice cream is to not go overboard with the peppermint extract.  A little goes a looooong way and you don't want your ice cream tasting like toothpaste.  Also, make sure and crush your candy canes well enough, so you don't have huge crunchy pieces in your creamy ice cream.  A little crunch is good, but not too much.  

You can also make this ice cream using a tub of whipped topping instead of the whipped heavy cream, but I prefer the texture of the whipped heavy cream slightly more.  

You  might also like:

No-Churn Strawberry Ice Cream

Three-Ingredient Peach Sherbet 

Burnt Almond Fudge Ice Cream

Candy Cane Kiss Sugar Cookie Bars

Candy Cane Marshmallow Fudge

No-Churn Peppermint Ice Cream

From: Jenn@eatcakefordinner

(Printable Recipe)

2 c. heavy whipping cream, cold

1/4 tsp. + 1/8 tsp. peppermint extract, or more to taste

2 tsp. vanilla extract

1 (14 oz.) can sweetened condensed milk 

2/3 c. crushed peppermint candy canes

In the bowl of a stand mixer, combine the cold cream, peppermint and vanilla extracts.  Whip cream until stiff peaks form.  Fold in the sweetened condensed milk and crushed candy canes (reserve just a little candy cane for topping).  Pour into a 9x5-inch loaf pan and sprinkle with the reserved candy canes, cover with plastic wrap or foil and freeze for several hours or until firm.  Makes around 6 servings.