Candy Cane Ice Cream Recipe (2024)

A sweet vanilla ice cream base and crushed peppermint candy canes are the perfect combination for a Christmastime treat.

❤️ Why you’ll love this recipe

• Perfect treat for the holiday season. Looking for an amazing recipe for the holidays that’s a little bit unexpected? This peppermint ice cream recipe is cool, sweet, and refreshing all at once.

• The proper way of making ice cream. 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?

• It’s the best!. So if you have an ice cream maker lurking in your cabinets, pull it out, and let’s get to work.

🧂 Ingredients

This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.

You’ll need the following for this delicious candy cane ice cream:

• whole milk (2% will work in a pinch!)
• heavy whipping cream
• granulated sugar
• egg yolks
• vanilla
• salt
• crushed candy canes

You do not need peppermint extract: I’ve found that it gives an overly minty taste and sticking to candy canes is best.

🥣 Equipment

• electric or hand-crank ice cream maker (I’ve used this simple machine for years)
• saucepan
• whisk
• strainer or mesh cloth

🍴Instructions

Step One: heating and combining ingredients

To make ice cream properly, there are a few steps involved, but it’s not hard.

We begin by heating the milk, heavy whipping cream, and ½ cup of the sugar over medium heat until it is warm but DO NOT let it boil. It should be steaming and hot, around 175 degrees.

While it’s on the stove, prep the egg yolks: you’re going to beat them in a small bowl with the remaining 1/4 cup of sugar. Beat until they lighten a bit in color.

At this point, you’ll have two separate components and now we need to slowly combine them.

Now everything is warm.So add the egg-milk mixture into the large saucepan where the rest of the milk and cream is waiting.Put it all BACK on the stovetop and heat until it is 180-185. As it heats, the mixture thickens.

The custard will coat the back of a wooden spoon when it has reached the right thickness.Again, do not let it boil! Off the heat, add the salt and vanilla, and stir.

Step Two: strain and chill

Now we have to strain.You can simply set a strainer over a bowl, or use a cheesecloth.Either way, since we used eggs, we have to strain because there will inevitably be some little bits we don’t want.

Step three: churn and add candies

The next day, we churn.How this works will depend on your ice cream maker’s instructions.But an electric one does all the work, churning and freezing our custard into ice cream.

Step Four: freeze until firm

Scoop it into a freezer-safe container, airtight container. A loaf pan with plastic wrap on top works very well.Put it back in the freezer and freeze for 2-4 hours until the ice cream has frozen and looks like…ice cream.

🥫 Storage instructions

This homemade ice cream can be stored in the freezer for up to two weeks. Just make sure to store it in an airtight container so that it doesn’t get freezer burn.

🔍 FAQs

👩🏻‍🍳 Expert tips

• When making this recipe, be sure to use a good-quality ice cream maker.
• Start by making the ice cream base according to your machine’s instructions.
• After adding the candy canes, make sure to stir well so it will be evenly distributed.

📘 Related Recipes

• Homemade Cookies and Cream Ice Cream
• Honey Ice Cream Recipe
• Simply Perfect Strawberry Ice Cream Recipe (Sweet + Creamy)
• Candy Cane Shortbread Cookies

🍅 make it along with me

📖 Here’s the recipe