Peppermint Stick Ice Cream Recipe Cuisinart: Frozen Holiday Delight in Your Machine

I still remember the first time I crushed peppermint sticks for Nana Mae’s holiday ice cream—our diner regulars would line up for it. Here’s the thing—this version brings that same nostalgic magic to your Cuisinart machine with almost no effort.

You’ll love how the crushed candy canes infuse every bite with that classic holiday flavor. The base is simple: rich cream, whole milk, and just enough sugar to let the peppermint shine.

This recipe turns out creamy, festive, and perfectly balanced between sweet and minty. David always sneaks a bowl before it’s fully set (I pretend not to notice).

Serve it with hot fudge for a showstopping dessert that tastes like Christmas in a cone.

Ingredients for Peppermint Stick Ice Cream Recipe Cuisinart

Rich cream, crushed candy canes, and holiday cheer in every bite. Simple base, big flavor.

The candy canes are the soul of this. Brahs or Bob’s make the best ones—look for bright red and white stripes, not those sad, pale ones. I crush mine in a food processor (the Cuisinart does double duty here) but a rolling pin and ziplock bag works too. The cream and milk should be cold—this helps the custard set properly. For the yolks, grab the largest eggs you can find at the store.

No peppermint sticks? Starlight mints or peppermint candies work just as well—just avoid anything with chocolate coating. Want it extra minty? Add another 1/4 tsp of extract but go slow, it’s potent stuff. The vanilla is non-negotiable though—it rounds out the mint. If you’re skipping the egg yolks, use 1 can of sweetened condensed milk instead for a no-churn version.

This freezes rock solid, so let it sit on the counter 10-15 minutes before scooping. Keeps in the freezer for 2-3 weeks if it lasts that long. I store mine in a shallow container with parchment pressed right on the surface to prevent ice crystals.

Step-by-Step Instructions for Peppermint Stick Ice Cream

This method ensures creamy, festive ice cream with just the right amount of minty crunch.

Step 1: Prepare the Custard Base

In a medium saucepan, combine the 2 cups Heavy Cream, 1 cup Whole Milk, and 0.75 cup Granulated Sugar. Warm over medium heat until the sugar dissolves completely, stirring occasionally. You’ll see small bubbles forming at the edges—that’s your cue the mixture is ready.

In a separate bowl, whisk the 4 pieces Large Egg Yolks until smooth. Slowly pour about 1 cup of the warm cream mixture into the yolks while whisking constantly. This tempers the eggs and prevents curdling. Pour the tempered yolk mixture back into the saucepan.

Step 2: Cook and Flavor the Custard

Return the saucepan to low heat and cook, stirring constantly, until the custard thickens enough to coat the back of a spoon. This should take about 5-7 minutes—don’t rush it, or you risk scrambling the eggs.

Remove from heat and stir in the 1 tsp Pure Vanilla Extract, 0.5 tsp Pure Peppermint Extract, and 0.25 tsp Salt. The peppermint aroma should be strong but balanced. Let the custard cool to room temperature, then refrigerate for at least 4 hours or overnight.

Step 3: Crush the Candy Canes and Chill

Place the 6 pieces Peppermint Candy Canes in a sealed plastic bag and crush them with a rolling pin or mallet. You want varied sizes—some fine dust and some larger crunchy pieces. Spread the crushed candy on a plate and chill in the freezer for 15 minutes to keep it from melting into the ice cream.

This step ensures the candy stays crisp and doesn’t bleed color into your ice cream base. The contrast of creamy custard and crunchy candy is what makes this recipe special.

Step 4: Churn in the Ice Cream Machine

Pour the chilled custard into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes. The mixture should thicken to the consistency of soft-serve ice cream.

During the last 2 minutes of churning, add the crushed candy canes through the machine’s spout. This distributes the pieces evenly without sinking to the bottom. The ice cream will be soft but ready to enjoy immediately for a softer texture.

Step 5: Freeze and Serve

Transfer the ice cream to a freezer-safe container and press a piece of parchment paper directly on the surface to prevent ice crystals. Freeze for at least 4 hours or until firm. For serving, scoop into bowls and drizzle with the 0.5 cup Hot Fudge Sauce if desired.

Garnish with the 2 pieces Whole Peppermint Sticks for a festive touch. This ice cream is best enjoyed within a week, though it’s unlikely to last that long!

Storing and Reheating Leftovers

Freezer Storage

Press parchment paper directly on the surface of your ice cream before sealing in an airtight container. This prevents those dreaded ice crystals from forming. I use shallow glass containers from Central Market—they stack perfectly in my freezer. ❄️

Optimal Duration

This keeps beautifully for up to 3 weeks at 0°F or below. Honestly, it’s best within the first week when the candy cane crunch is still vibrant. David swears it tastes even better after 24 hours as the flavors meld together.

Thawing Tips

Let it sit at room temperature for 10-15 minutes before scooping. If you’re in a hurry, microwave at 30% power in 10-second bursts—but don’t overdo it or you’ll lose that perfect texture.

Rechurning Trick

If your ice cream gets too hard, transfer it to your Cuisinart machine and churn for 3-5 minutes to restore that creamy consistency. Works like magic every time. I learned this trick testing recipes in Asheville—game changer!

Avoiding Freezer Burn

Double-wrap your container with plastic wrap before sealing the lid. This extra layer blocks air and keeps the texture pristine. Trust me, Nana Mae would approve of this level of care. 💡

Frequently Asked Questions