Candy Cane Ice Cream Recipe

I always make homemade ice cream during the holiday season, and this candy cane ice cream is my oldest daughter’s favorite.

It’s perfect for serving after dinner, scooping into cones during holiday movie nights, or even layering into a dessert like an ice cream pie. Plus, this ice cream recipe is a great way to use up all those extra candy canes lying around after decorating!

Creamy Peppermint Ice Cream Recipe

A sweet vanilla ice cream is blended with crushed peppermint candies to create a delicious Christmas treat.

Print Recipe

Prep Time:1 hour hr

Cook Time:15 minutes mins

chilling time:1 day d

Total Time:1 day d 1 hour hr 15 minutes mins

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Equipment

• ice cream maker
• Medium saucepan
• Mixing Bowls
• Whisk
• Fine mesh strainer (or cheesecloth)

Ingredients

• 1 ½ cups whole milk
• 1 ½ cups heavy whipping cream
• ¾ cup sugar
• 4 egg yolks
• 1 teaspoon vanilla
• pinch salt
• ¾ cup crushed candy canes (about 12 candy canes)

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Instructions

• Warm the milk, cream, and sugar.  Combine the whole milk, heavy whipping cream, and ½ cup of sugar in a medium saucepan. Then, heat the mixture over medium heat, stirring occasionally, until it reaches 175°F (about 5 minutes). Do not let it boil.
  
• Prepare the egg yolks.  While the milk mixture heats, whisk the egg yolks and the remaining ¼ cup of sugar in a medium bowl. Whisk vigorously until the mixture is pale yellow and creamy.
• Temper the eggs.  Slowly add the warm milk mixture to the egg yolks, ½ cup at a time, whisking constantly to avoid cooking the eggs. Once half of the warm milk has been added to the egg mixture, pour the entire mixture back into the saucepan.
  
• Cook the custard.  Return the saucepan to medium heat and cook, stirring constantly with a wooden spoon or silicone spatula, until the custard thickens slightly and coats the back of the spoon (or reaches 185°F). Be careful not to let it boil.
  
• Strain and chill.  Remove the saucepan from heat and stir in the vanilla extract and a pinch of salt. Then, pour the custard through a fine-mesh strainer or cheesecloth set over a large bowl to remove cooked egg bits. Let the mixture cool to room temperature, then cover with plastic wrap and refrigerate until thoroughly chilled—at least 6 hours or overnight.
  
• Churn the custard.  Once the custard is fully chilled, set up your ice cream maker according to the manufacturer’s instructions. Then, pour the custard into the ice cream maker and churn until it reaches the consistency of soft-serve ice cream.
  
• Add the candy canes. Next, slowly add the crushed candy canes, ¼ cup at a time, during the last few minutes of churning.
  
• Freeze until firm.  Transfer the churned ice cream into a freezer-safe container. Cover tightly and freeze for 2–4 hours until the ice cream is firm.
• Serve and enjoy.  Scoop the ice cream into bowls or cones and garnish with additional crushed candy canes, whipped cream, or a drizzle of chocolate.
  

Video

Notes

When making ice cream, starting with cold milk and cream helps the custard thicken evenly without the eggs scrambling.  If you can, chill your mixing bowl in the fridge before you start.

The flavor of the vanilla base is really important.  Treat yourself to a good-quality vanilla extract or paste to make the custard tasty and fragrant.

Using fresh, high-quality eggs is critical since they’re the custard’s main ingredient and can improve your ice cream’s flavor and texture.

When adding crushed candy canes, do not crush them too much, or they might dissolve into the ice cream.  Small, crunchy pieces will give a nice texture and bursts of peppermint flavor.

Add the crushed candy canes quickly and evenly while the ice is still churning.  This helps keep them from sticking together.

If you want to add your twist, mix in a teaspoon of peppermint extract to brighten the candy cane taste or swirl in some chocolate sauce for a mint-chocolate combo.

Nutrition

Calories: 380kcal | Carbohydrates: 30g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 218mg | Sodium: 55mg | Potassium: 138mg | Sugar: 28g | Vitamin A: 1147IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 1mg

Servings: 6 servings

Calories: 380kcal

Author: Katie

In the world of homemade ice cream, there are a lot of debates. Churn vs no churn? Cooked custard vs raw? Eggs or no eggs? Let me settle it for you. Yes, you must churn and heat the custard and use eggs. I know these were all the hardest choices. But it’s totally worth it to have the absolute best-tasting homemade ice cream. If it’s not going to be the best, why even bother?

My whole family loves it. Yes, even the kids get excited about the peppermint candy bits… well, most of them. If you’re an ice cream enthusiast, check out this collection of Ice Cream Recipes for more flavors to try all year round.

Key Ingredients and Tools

Here are some key tools and ingredients for making your ice cream. These items will simplify the recipe and help you get great results each time.

• Ice cream maker: This tool is essential for creating homemade ice cream’s smooth and creamy texture. If you don’t have one, you can use a no-churn method by freezing the custard and stirring it every 30 minutes, though the texture won’t be as nice.
• Fine-mesh strainer: A fine-mesh strainer helps remove lumps from the custard, making the ice cream silky. You can use cheesecloth or a clean tea towel if you don’t have one.
• Candy canes: Crushed candy canes add a festive crunch and peppermint flavor to the ice cream. You can find them in the holiday section. Peppermint candies can work, too; crush them into small pieces.
• Thermometer: While not necessary, a cooking thermometer can help you reach the right temperature for the custard (about 185°F). This helps prevent undercooking or scrambling the eggs.
• High-quality vanilla extract: A good vanilla extract is important for flavoring the custard base. Use pure vanilla instead of artificial for a richer, more natural taste. You can swap it with vanilla bean paste for a stronger flavor or almond extract for a different taste.
• Heavy cream: This ingredient gives the ice cream a rich and creamy texture. Don’t swap it for milk or half-and-half if you want that classic creaminess. Coconut cream is a great dairy-free choice, but it will add a coconut taste.
• Whole milk: Whole milk makes the custard creamy and balanced. Skip skim or low-fat milk, as they won’t provide enough fat for the best texture.
  You can also use 2% milk for a lighter texture or half-and-half for extra creaminess.
• Sugar: Granulated sugar adds sweetness and helps with the texture of the ice cream. Stick with standard white sugar for the best results; brown sugar or liquid sweeteners can change the flavor and consistency. Honey or maple syrup is a good substitute, but it will slightly change the texture.

The right tools and ingredients make this recipe much easier to follow and help you create the perfect holiday dessert!

Troubleshooting and Help

I hope you love this ice cream as much as we do! It’s perfect for adding a festive touch to holiday dinners or as a late-night treat while watching your favorite Christmas movies. Make a batch to share with friends and family, or save the leftovers to use in a peppermint ice cream pie. Either way, it’s a holiday dessert you’ll return to!