I’m so excited to bring you another no-churn ice cream recipe!! This peppermint ice cream is made with literally just FOUR ingredients!! Plus…no ice cream maker/churn necessary! If you have 10 minutes…you can make this. Seriously, making homemade ice cream is so simple, absolutely delicious, and a fun family activity too!
Peppermint reminds of all Christmas time. Peppermint mochas, anyone? 🙂 Not to mention these insanely delicious homemade peppermint patties, which I am pretty much keeping a constant stock of in my freezer to have on hand at all times. Seriously…if you haven’t them yet…you need to. They literally taste like York peppermint patties and are made with much simpler ingredients and lower in sugar!
How to Make No Churn Ice Cream
Just like with this maple pecan (easy to sub vanilla flavor!) and double chocolate caramel chunk, the base of this no-churn ice cream is made of just two ingredients: heavy cream and sweetened condensed milk! You simply need to beat the heavy cream into whipped cream (I use my KitchenAid stand mixer, but a hand mixer will work too! The whipped cream should about double in size. After it turns to whipped cream, simply stir in the can of sweetened condensed milk (I use a spatula to gently fold it in), add the peppermint extract and peppermint pieces, and it’s ready to freeze!
Steps to Make No Churn Ice Cream
- Using a kitchen aid stand mixer with a whisk attachment or a handheld mixer with beaters, whip the heavy cream until stiff peaks form (as if you were making homemade whipped cream).
- Gently fold in the sweetened condensed milk, peppermint extract, peppermint candy, and pinch of sea salt with a spatula.
- Transfer ice cream mixture to a freezer-safe container. Freeze at least 4-6 hours or overnight, until firm.
- Scoop and enjoy!
I have to say…while chocolate ice cream will always be my top favorite, this peppermint ice cream (which happens to be my husband’s favorite flavor!) surprised me with how much I enjoyed it! The added food coloring is completely optional, but I personally like it the color makes it look like store-bought peppermint ice cream. And it’s such a fun pink color!
Oh, and if you’re looking for a delicious homemade dairy-free ice cream…I made this recipe for my sister-in-law who is dairy-free, and used peppermint extract instead of vanilla and added peppermint candy pieces and a touch of pink food coloring. This recipe does require an ice-cream maker, but it was honestly delicious! 🙂 
- 2 cups (1 pint) heavy cream
- 1 can sweetened condensed milk
- 1 teaspoon peppermint extract
- 1 package Ghirardelli white chocolate peppermint baking chunks and/or crushed candy canes
- Pinch of sea salt
- Red or pink food coloring, optional
- Using a kitchen aid stand mixer with a whisk attachment or a handheld mixer with beaters, whip the heavy cream until stiff peaks form (as if you were making homemade whipped cream).
- Gently fold in the sweetened condensed milk, pure peppermint extract, chopped peppermint candy of choice, and pinch of sea salt, and optional food coloring with a spatula.
- Transfer ice cream mixture to a freezer-safe container. Freeze at least 4-6 hours or overnight, until firm.
- Scoop and enjoy!
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