This peppermint ice cream delivers the perfect holiday refreshment with its cool, crisp flavor and vibrant color. The ice cream maker ensures a smooth, creamy texture that’s hard to achieve by hand.
I’ve refined this recipe to balance sweetness with just the right amount of peppermint extract, avoiding that overpowering candy-like taste. The base is rich and velvety, with a subtle hint of vanilla to complement the mint.
The churning process takes about 20-25 minutes, transforming the liquid custard into a luscious, scoopable treat. A few crushed candy canes stirred in at the end add a festive crunch.
Serve this at your next gathering for a dessert that feels both indulgent and light. The result is a crowd-pleaser every time.
Ingredients for Peppermint Ice Cream Recipe for Ice Cream Maker
Rich custard base meets festive peppermint and candy cane crunch for holiday cheer.
| Ingredient | Amount | Notes |
|---|---|---|
| Heavy Cream 🥛 | 2 cups | Cold, for smooth custard |
| Whole Milk 🥛 | 1 cup | Full-fat for richness |
| Granulated Sugar 🍚 | ¾ cup | Fine white sugar preferred |
| Egg Yolks 🥚 | 6 whole | Large eggs, room temperature |
| Peppermint Extract 🌿 | 1 ½ tsp | Pure extract, not oil |
| Vanilla Extract 🌿 | 1 tsp | Pure extract, not imitation |
| Salt 🧂 | ¼ tsp | Fine sea salt preferred |
| Candy Canes 🍬 | 4 whole | Crushed, for texture and garnish |
| Red Food Coloring 🎨 | ¼ tsp | Optional for vibrant color |
| Vanilla Bean 🌿 | 1 whole | Split and scraped (or 1 tsp paste) |
The cream and milk are the foundation—look for heavy cream with at least 36% fat and whole milk (not 2%). I grab mine from Whole Foods or Trader Joe’s. Egg yolks add richness, so use fresh, high-quality eggs (the color difference is noticeable). For peppermint extract, McCormick’s pure extract is reliable and widely available. Avoid imitation extracts—they taste artificial.
No candy canes? Crushed peppermint candies work just as well. Out of vanilla beans? Double the vanilla extract (2 tsp total). Want a deeper color? Add a drop or two more food coloring (but go slow—it intensifies as it sits). If you’re skipping the food coloring, lean into the natural white with extra candy cane pieces for visual pop. The salt might seem small, but it balances the sweetness.
The custard base keeps in the fridge for 24 hours before churning—actually improves the texture. Once churned, store in an airtight container for up to 1 week. For longer storage, freeze in portions for 2-3 months (though it’s best fresh).
Why You’ll Love This Recipe
- One-Bowl Wonder: I just dump the heavy cream, milk, sugar, and yolks in one bowl, whisk, and let the ice cream maker do the rest.
- Cool and Refreshing: That peppermint extract hits just right—bright, brisk, and not too sweet with the rich cream base.
- Holiday Hero: Between us, this is my go-to for Christmas dessert—everyone flips for that minty freshness.
- Makes Extra: I always double the batch because leftovers keep beautifully in the freezer for spontaneous indulgence.
Step-by-Step Instructions for Peppermint Ice Cream
This method turns simple ingredients into a festive holiday treat with minimal effort.
Step 1: Infuse the Cream with Vanilla Bean
In a heavy-bottomed saucepan, combine the 2 cups Heavy Cream and 1 cup Whole Milk. Split the 1 whole Vanilla Bean lengthwise and scrape the seeds into the cream mixture, then add the pod as well. Heat over medium heat until the mixture just begins to simmer around the edges—look for tiny bubbles forming at the perimeter.
Remove from heat, cover, and let steep for 15 minutes. This infuses the cream with intense vanilla flavor. I always use the whole bean for this step—it makes a noticeable difference in depth of flavor compared to just the seeds.
Step 2: Temper and Thicken the Custard Base
In a separate bowl, whisk together the 0.75 cup Granulated Sugar and 6 whole Egg Yolks until pale and slightly thickened, about 2 minutes. Slowly pour about 1 cup of the warm cream mixture into the egg mixture while whisking constantly—this is called tempering and prevents the eggs from scrambling.
Return the tempered egg mixture to the saucepan with the remaining cream. Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon. This should take 8-10 minutes. Watch for the first sign of steam and tiny bubbles—this indicates it’s thickening properly.
Step 3: Add Flavorings and Chill Thoroughly
Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla pod. Stir in the 1.5 tsp Peppermint Extract, 1 tsp Vanilla Extract, 0.25 tsp Salt, and 0.25 tsp Red Food Coloring (if using). The peppermint extract will smell strong at first—this is normal and mellows as it chills.
Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, but preferably overnight. I know it’s hard to wait, but chilling completely is crucial—warm custard won’t churn properly in your ice cream maker.
Step 4: Churn and Add Candy Cane Pieces
While the custard chills, crush the 4 whole Candy Canes into small pieces (about the size of chocolate chips). I place them in a sealed plastic bag and use a rolling pin for this. Set aside ¼ cup of the crushed candy for garnish later.
Pour the chilled custard into your ice cream maker and churn according to manufacturer’s instructions, usually 20-25 minutes. The ice cream is ready when it reaches the consistency of soft-serve. During the last 2 minutes of churning, add the remaining crushed candy canes so they’re evenly distributed.
Step 5: Freeze to Perfect Scooping Consistency
Transfer the ice cream to a freezer-safe container, smoothing the top with a spatula. Sprinkle the reserved crushed candy canes on top for a festive touch. Cover with parchment paper pressed directly onto the surface, then add the lid.
Freeze for at least 4 hours or until firm enough to scoop. The texture will be creamy with bits of candy cane throughout—perfect for a holiday dessert. For best results, let it sit at room temperature for 5-10 minutes before serving to make scooping easier.
Pro Tips For Making Peppermint Ice Cream Recipe For Ice Cream Maker
- Chill the Base: Always refrigerate your custard base for at least 4 hours—preferably overnight—before churning. I learned this the hard way when my first batch came out soupy because the mixture was still warm.
- Temper the Yolks: Slowly whisk about a cup of the hot cream mixture into the egg yolks before combining everything. After scrambling yolks into my second batch, I finally figured out that this step prevents curdling.
- Use Real Extract: Skip the imitation peppermint flavoring and go for pure peppermint extract—it’s stronger and more vibrant. My grandmother swore by this, and she was right.
- Strain the Custard: Pour the cooked custard through a fine-mesh sieve before chilling to remove any cooked egg bits. Sounds weird, but it works for ultra-smooth ice cream every time.
Common Mistakes When Making Perfect Results
Over-Churning the Base
Don’t leave the custard in the ice cream maker too long. I’ve learned that exceeding 25 minutes can turn it icy rather than creamy. The texture should resemble soft-serve when it’s done—any longer risks incorporating too much air. 💡
Skipping the Chill
Warm custard won’t churn properly, so resist the urge to rush. The mixture must be completely cold, ideally 40°F or below. I always chill mine overnight for the smoothest results. Skipping this step leads to a soupy mess.
Too Much Extract
Peppermint extract is potent—stick to 1.5 tsp for a balanced flavor. I once added an extra teaspoon, and the result tasted like toothpaste. Start with less, taste, and adjust if needed before churning.
Candy Cane Timing
Add crushed candy canes only during the last 2 minutes of churning. Adding them too early causes them to dissolve, losing that festive crunch. I reserve a handful for garnish to keep the texture and color vibrant.
Ignoring the Vanilla Bean
The vanilla bean infusion is non-negotiable for depth of flavor. I scrape the seeds and add the pod to the cream for 15 minutes. Skipping this step leaves the ice cream tasting flat. If you must substitute, use 2 tsp vanilla extract.
Overloading the Maker
Most home ice cream makers hold 1-1.5 quarts. Overfilling can strain the motor and lead to uneven churning. I divide large batches and churn in stages. This ensures a consistent, creamy texture every time.
Nutrition Facts
Frequently Asked Questions
Do I need to pre-chill the ice cream maker bowl?
Yes, freeze the bowl for at least 12-24 hours before using. Most models won’t work properly without this step. Check your manufacturer’s instructions for exact timing.
Can I make this without egg yolks?
You can use a no-churn method with 14 oz sweetened condensed milk and 2 cups heavy cream whipped to stiff peaks. The texture won’t be as rich, but it’s a quick alternative.
Why does my ice cream turn icy?
This usually happens if the custard isn’t cold enough before churning or if you over-churn. Ensure your base is 40°F or below and stop at 25 minutes maximum.
Can I use peppermint oil instead of extract?
No, peppermint oil is much more concentrated. Stick to 1.5 tsp pure peppermint extract for the right flavor balance. Oil can overpower the entire batch.
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