This no-churn peppermint ice cream delivers holiday flavors without the fuss. Using sweetened condensed milk creates a creamy base that freezes perfectly every time.
I’ve refined this method to ensure smooth texture and just the right minty kick. The beauty lies in its simplicity—no special equipment, just a bowl, a whisk, and 4 hours in the freezer.
What you’ll get is a refreshing, festive treat with a velvety finish. The crushed candy canes add a satisfying crunch that makes each bite feel special.
Perfect for gatherings or a cozy night in. This recipe makes celebrating effortless.
Ingredients for Peppermint Ice Cream Recipe Sweetened Condensed Milk
Creamy, festive, and effortlessly smooth with a satisfying candy cane crunch.
| Ingredient | Amount | Notes |
|---|---|---|
| Heavy Whipping Cream 🥛 | 2 cups | Cold, at least 35% fat |
| Sweetened Condensed Milk 🥛 | 1 can | 14 oz can, full-fat |
| Pure Peppermint Extract 🌿 | 1 tsp | Not mint extract |
| Vanilla Extract 🌿 | 1 tsp | Pure, not imitation |
| Red Food Coloring 🎨 | ½ tsp | Optional for color |
| Candy Canes 🍬 | 6 pieces | Crushed, plus extra for garnish |
| Granulated Sugar 🧂 | 2 tbsp | Fine white sugar |
| Salt 🧂 | ¼ tsp | Fine sea salt |
| Vanilla Bean Seeds 🌿 | ½ tsp | Scraped from 1 bean |
| Corn Syrup 🍯 | 1 tbsp | Light, for texture |
The heavy cream is non-negotiable—35% fat minimum for proper structure. Organic Valley or Darigold are reliable brands. Sweetened condensed milk should be full-fat; Eagle Brand is the gold standard. For the peppermint extract, McCormick’s pure peppermint extract delivers the cleanest flavor without artificial aftertastes. Avoid mint extract—it lacks the bright, holiday-specific profile.
No candy canes? Peppermint candies or starlight mints crush just as well. Skip the food coloring if you prefer a natural look (it’ll still taste divine). For a richer base, swap 1 cup of cream for coconut cream, but note the flavor shift. Vanilla bean seeds can be omitted, but they add a speckled elegance. The corn syrup stabilizes texture—agave or honey works in a pinch (though honey isn’t strictly vegetarian for some).
Store crushed candy canes in an airtight container for up to 1 week—they soften fast. The ice cream keeps for 2 weeks in the freezer, but it’s best within 5 days. For scooping ease, let it sit at room temperature for 10 minutes before serving.
Why You’ll Love This Recipe
- No Churn Needed: I just whisk the heavy cream with sweetened condensed milk, add peppermint extract, and freeze—no ice cream maker required.
- Cool Mint Bliss: The peppermint extract gives that crisp, refreshing taste that reminds me of the holidays in every bite.
- Holiday Party Hit: I bring this to Christmas gatherings and it’s always the first dessert gone—kids and adults love it.
- Freezer Friendly: Honestly, it keeps well for weeks, so I make a big batch and enjoy it whenever a mint craving hits.
Step-by-Step Instructions for Peppermint Ice Cream with Sweetened Condensed Milk
This no-churn method delivers creamy, festive ice cream with minimal effort and maximum flavor.
Step 1: Whip the Heavy Whipping Cream to Stiff Peaks
In a large chilled bowl, combine the 2 cups Heavy Whipping Cream, 2 tbsp Granulated Sugar, 0.25 tsp Salt, and 1 tbsp Corn Syrup. Using a hand mixer or stand mixer fitted with the whisk attachment, beat on medium-high speed until soft peaks begin to form.
Gradually increase the speed to high and continue whipping for another 1-2 minutes until the cream reaches stiff peaks. The mixture should hold its shape when the whisk is lifted, and the surface should appear glossy and smooth. Be careful not to over-whip, as this can turn the cream grainy.
Step 2: Sweeten and Flavor the Base
In a separate bowl, whisk together the 1 can Sweetened Condensed Milk, 1 tsp Vanilla Extract, 0.5 tsp Vanilla Bean Seeds, and 1 tsp Pure Peppermint Extract until fully combined. The sweetened condensed milk acts as both the sweetener and the base that keeps the ice cream creamy without churning.
Add the 0.5 tsp Red Food Coloring (if using) to achieve a festive pink hue, stirring until evenly distributed. This step is optional but enhances the visual appeal, especially for holiday presentations. The mixture should be smooth, fragrant, and slightly thick.
Step 3: Fold in Candy Cane Pieces
Crush the 6 pieces Candy Canes into small, irregular pieces. I find placing them in a sealed plastic bag and gently tapping with a rolling pin works best. Reserve a small portion for garnish if desired.
Using a silicone spatula, gently fold the crushed candy canes into the whipped cream mixture. Take care not to deflate the cream—use a light hand and fold just until the pieces are evenly distributed. The candy canes will add a refreshing crunch and bursts of peppermint flavor throughout the ice cream.
Step 4: Combine and Freeze Until Firm
Pour the sweetened condensed milk mixture into the bowl with the whipped cream. Using the same gentle folding motion, combine the two until no streaks remain. The final mixture should be smooth, thick, and evenly colored, with candy cane pieces suspended throughout.
Transfer the mixture to a loaf pan or freezer-safe container, smoothing the top with a spatula. Cover with plastic wrap, pressing it directly onto the surface to prevent ice crystals from forming. Freeze for at least 6 hours, or preferably overnight, until firm and scoopable.
Step 5: Serve with Holiday Flair
Once fully frozen, remove the ice cream from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly for easier scooping. Use an ice cream scoop to portion into bowls or cones.
Garnish with the reserved crushed candy canes for a festive touch. The ice cream should have a velvety texture with a perfect balance of creamy sweetness and refreshing peppermint. Serve immediately for the best consistency.
Pro Tips For Making Peppermint Ice Cream Recipe Sweetened Condensed Milk
- Chill the Cream: Pop your heavy whipping cream in the fridge for at least 2 hours before whipping—I learned this the hard way after my first batch turned soupy instead of fluffy.
- Go Light on Extract: Pure peppermint extract is potent; start with ½ teaspoon, taste, then add more if needed. After overdoing it once, I now measure with a dropper.
- Fold Gently: When mixing the whipped cream with sweetened condensed milk, use a spatula and fold slowly to keep the air in. My first few attempts deflated like a sad balloon.
- Use Gel Coloring: Swap red food coloring for gel-based—it’s more concentrated, so you’ll avoid adding extra liquid that can thin your ice cream. Sounds weird, but it works.
Make-Ahead Tips for Leftovers
Prep Ahead Strategy
Crush the 6 candy canes up to 2 days ahead and store in an airtight container at room temperature. This saves time and prevents the pieces from becoming sticky or soft. 💡
Mix Base Early
Combine the sweetened condensed milk, extracts, and food coloring the night before. Refrigerate the mixture in a sealed container so flavors meld beautifully. Just whip the cream and fold everything together when ready to freeze.
Freezer Space
Clear a flat spot in your freezer for the loaf pan or container. A level surface ensures even freezing, preventing one side from setting faster. I use a 9×5-inch loaf pan for perfect thickness.
Portion Control
Divide the mixture into smaller containers for individual servings. 4-oz ramekins work well and freeze faster. This also lets you pull out just what you need, keeping the rest untouched.
Make It Festive
Prepare garnishes like extra crushed candy canes or chocolate shavings ahead. Store them separately and add just before serving for maximum crunch and freshness. 🎄
Softening Tip
If making more than 24 hours ahead, let the ice cream sit at room temperature for 10-15 minutes before serving. This ensures easy scooping without sacrificing texture.
Nutrition Facts
Frequently Asked Questions
Can I use light cream instead of heavy whipping cream?
No, you need heavy whipping cream with at least 35% fat for proper texture. Light cream won’t whip to stiff peaks or freeze correctly. Stick to full-fat for that creamy consistency.
How long does this ice cream last in the freezer?
It stays fresh for up to 2 weeks in an airtight container. For best texture and flavor, enjoy within 5 days. Let it sit at room temperature for 10 minutes before scooping.
Can I skip the candy canes?
Yes, but they add crunch and extra peppermint flavor. For a smoother version, omit them or replace with crushed peppermint candies. The texture will be different but still delicious.
Why did my ice cream turn icy?
This happens if the mixture wasn’t fully combined or the container wasn’t covered properly. Always press plastic wrap directly onto the surface before freezing to prevent ice crystals.
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