Candy Cane Ice Cream: Ditch Store-Bought, Make Yours

Name: Candy Cane Ice Cream: Ditch Store-Bought, Make Yours
Prep time: 15 min
Total time: 6 h 15 min
Cuisine: American
Ingredients: 2 cups heavy cream; 1 cup sweetened condensed milk; 1 teaspoon peppermint extract; 1/2 cup crushed candy canes

by Jannet Lisa

2 de July de 2025

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The holidays just aren’t the holidays without certain traditions, right? For me, it’s always been about the decorations, the carols, and, of course, the food! And what’s more fun than making something special in the kitchen with the family? I remember one year, my little sister and I decided to surprise everyone with homemade ice cream. It was a bit of a disaster (picture sticky fingers and a LOT of spilled milk!), but hey, we learned a lot! And it tasted amazing.

That’s why I’m SO excited to share this recipe for **Candy Cane Ice Cream**! It’s seriously the easiest thing ever, and you don’t even need an ice cream maker. Yep, you heard that right – no churning required! This recipe is perfect for getting into the festive spirit and creating a delicious, minty treat that everyone will love. Trust me, it’s a total game-changer!

Why You’ll Love This Candy Cane Ice Cream

It’s SO quick and easy to prepare. Seriously, you can whip this up in minutes!
The peppermint flavor is just perfect for the holidays. It’s like Christmas in every bite!
It’s a festive and colorful Christmas dessert. Those crushed candy cane pieces? Adorable!
No ice cream maker required! That’s right, no fancy equipment needed for this creamy goodness.
It has a creamy and smooth texture that’s just irresistible. Trust me, you won’t be able to stop at one scoop!

Ingredients for Your Homemade Candy Cane Ice Cream

2 cups heavy cream. Make sure it’s super cold! Pop it in the freezer for about 15 minutes before you start – it whips up SO much better that way, trust me!
1 cup sweetened condensed milk. This is what makes it so creamy and sweet without needing to churn! I usually just grab the Eagle Brand stuff.
1 teaspoon peppermint extract (pure). Now, be careful with this! A little goes a LONG way. You can always add more, but you can’t take it away!
½ cup crushed candy canes (finely crushed). Okay, here’s where the magic happens! I like to put mine in a Ziploc bag and whack it with a rolling pin. It’s very therapeutic, haha! You want them pretty fine, but a few bigger pieces are totally okay too!

How to Make Candy Cane Ice Cream: Step-by-Step Instructions

Step 1: Alright, let’s get started! Grab that super cold heavy cream (remember, from the freezer trick? 😉) and pour it into a large bowl. Now, using your electric mixer – I love my KitchenAid, but any mixer will do! – whip that cream until stiff peaks form. What does that mean? It means when you lift the beaters, the cream should stand up straight and hold its shape. It usually takes me about 3-5 minutes, so don’t worry if it seems like it’s taking a while.
Step 2: Now, for the fun part! Gently pour in the sweetened condensed milk and peppermint extract. Then, GENTLY fold it all together. What does “fold” mean? It’s like you’re carefully turning the mixture over on itself, trying not to deflate the whipped cream. We want to keep it light and airy! Be super careful not to overmix at this point. Seriously, just until it’s *barely* combined.
Step 3: Okay, time for the candy cane crunch! Grab those crushed candy cane pieces and gently stir them into the mixture. I usually reserve a small handful to sprinkle on top later – it just looks so festive!
Step 4: Now, find a freezer-safe loaf pan or container. I usually use a regular loaf pan – works perfectly! Pour that gorgeous pink-swirled mixture in there.
Step 5: This is important! Cover the pan *tightly* with plastic wrap. I even press the plastic wrap right against the surface of the ice cream. This helps prevent those annoying ice crystals from forming. Nobody wants icy ice cream, right?
Step 6: Patience, my friend! This is the hardest part. Pop that pan into the freezer and let it freeze for at *least* 6 hours. But honestly, overnight is even better. Trust me, it’s worth the wait!
Step 7: Okay, the moment we’ve all been waiting for! Before serving, take the **Candy Cane Ice Cream** out of the freezer and let it sit at room temperature for a few minutes. This helps it soften up just enough to scoop easily.
Step 8: Finally! Scoop that creamy, minty goodness into bowls or cones. And don’t forget to sprinkle those reserved crushed candy canes on top. Ta-da! You just made your own homemade **Candy Cane Ice Cream**! Enjoy!

Tips for the Best Homemade Candy Cane Ice Cream

Okay, pro tip time! Use *very* cold heavy cream. Like, seriously cold. Stick it in the freezer for 15-20 minutes before you whip it. It makes a HUGE difference and whips up so much faster. Trust me on this one!
Don’t overmix after you add the sweetened condensed milk! Seriously, be gentle. Overmixing will deflate all that lovely air we whipped into the cream, and you’ll end up with dense, icy ice cream. We want light and fluffy!
Peppermint extract can be a little tricky. Start with 1 teaspoon, but definitely taste it and add more if you want a stronger peppermint kick! I’m a peppermint fanatic, so I usually add a little extra. But be careful – too much and it can taste a bit medicinal. Yuck!
For a smoother texture, splurge on a good-quality peppermint extract. The cheap stuff can sometimes have a weird aftertaste. I like the Nielsen-Massey brand, but honestly, anything that says “pure” on the label should be good.
Want to take that peppermint flavor to the next level? Ooh, this is my secret weapon! Add a *tiny* drop (and I mean *tiny*!) of peppermint oil (food grade, of course!) along with the extract. It’s super potent, so be careful! But it really amps up the pepperminty-ness. Just be sure it’s food grade – safety first, always!

Candy Cane Ice Cream Variations

Chocolate Candy Cane Ice Cream: Okay, chocolate lovers, this one’s for you! Just stir in some chocolate syrup (Hershey’s works great!) or a couple of tablespoons of cocoa powder into the base before you freeze it. Trust me, the chocolate and peppermint combo is AMAZING! It’s like a peppermint patty in ice cream form!
Candy Cane Swirl: Wanna get fancy? Swirl in some melted white chocolate or a few drops of red food coloring (gel is best!) for a super festive look. For the white chocolate, just melt some chips in the microwave (30-second intervals, stirring in between!). Then, drizzle it over the ice cream in the pan and swirl it with a knife or skewer. So pretty!
Add-Ins Galore! Get creative and mix in whatever your heart desires! Mini chocolate chips are always a winner. Chopped nuts (pecans or walnuts would be delish!) add some crunch. Or, for a super indulgent treat, how about brownie pieces? Ooh, or even crushed Oreos! The possibilities are endless! Just fold them in gently at the end, before you pour the mixture into the pan.

Candy Cane Ice Cream - detail 2

Serving Suggestions for Your Candy Cane Ice Cream

Okay, first things first – gotta decide *how* you wanna eat this! My personal fave? A crispy waffle cone! But a classic sugar cone is pretty darn good too. It really just depends on what kinda mood you’re in, ya know?
Alright, now for the toppings! A dollop of whipped cream is ALWAYS a good idea. And don’t forget to sprinkle some extra crushed candy canes on top for that extra festive crunch! It just makes it look so pretty!
Ooh, wanna get *really* decadent? Drizzle some chocolate sauce or caramel sauce over the top! The chocolate and peppermint combo is a classic for a reason, and the caramel adds a nice, warm sweetness. Just be careful – it can get a little messy! 😉
Okay, here’s a fun idea! Serve your **Candy Cane Ice Cream** alongside some warm brownies or cookies. A warm, gooey brownie with a scoop of cold, minty ice cream? Yes, please! It’s the perfect contrast of temperatures and textures. Trust me, your taste buds will thank you! Consider pairing it with these low calorie greek yogurt brownies!
And finally, the ultimate indulgence: an ice cream sundae! Pile your **Candy Cane Ice Cream** high in a bowl and add all your favorite toppings. Sprinkles, hot fudge, nuts, cherries…the sky’s the limit! It’s the perfect way to celebrate the holidays (or any day, really!).

FAQ About Making Candy Cane Ice Cream

Can I make this **Candy Cane Ice Cream** without an ice cream maker? Absolutely! That’s the BEST part! This is a no-churn recipe, which means you don’t need any fancy equipment. How cool is that?!
How long does it take to freeze **Candy Cane Ice Cream**? Okay, patience is key here! It needs at least 6 hours in the freezer to get nice and solid. But honestly, I always recommend freezing it overnight. That way, you know it’s perfectly ready to go!
Can I use peppermint schnapps instead of peppermint extract? Hmm, interesting question! You *could* use a tiny splash of peppermint schnapps for extra flavor, but be super careful! It’s much more potent than extract, and it’ll add liquid to the recipe, which could affect the texture. I’d say stick with the extract for the best results, but if you’re feeling adventurous… proceed with caution!
How long will homemade **Candy Cane Ice Cream** last in the freezer? Okay, homemade ice cream is best enjoyed fresh! It’ll stay good in the freezer for up to a week, but after that, it might start to get a little icy. So, I say, eat it up! 😉
Can I use regular milk instead of heavy cream? Ah, good question! You *can* use half-and-half as a substitute, but I really, really recommend sticking with the heavy cream if you can. It’s what makes the ice cream so creamy and decadent! If you use regular milk, it just won’t be quite the same. The texture will be icier, and it won’t be as rich. But hey, if you’re trying to save a few calories, half-and-half will work in a pinch!

Nutritional Information for Candy Cane Ice Cream

Disclaimer: Okay, before we dive in, let’s be clear: this is just an estimate! The exact calories, fat, sugar, and everything else can vary depending on the brands you use and how big your scoops are. I’m not a nutritionist, just a gal who loves making (and eating!) ice cream, so please don’t take this as gospel! Okay, with that said…

Per serving (about 1/6 of the recipe), you’re looking at roughly:

Calories: 350 (Hey, it’s a treat!)
Sugar: 30g (Sweet, sweet holiday goodness!)
Sodium: 50mg (Not too shabby!)
Fat: 25g (From that luscious heavy cream!)
Saturated Fat: 15g (Again, that heavy cream!)
Unsaturated Fat: 8g (The “good” fats!)
Trans Fat: 1g (A teeny bit!)
Carbohydrates: 35g (Fuel for all that holiday cheer!)
Fiber: 0g (Hey, it’s ice cream, not a salad!)
Protein: 3g (Every little bit helps!)
Cholesterol: 80mg (Just something to be aware of!)

So, there you have it! Enjoy your delicious Candy Cane Ice Cream responsibly! 😉

Enjoy Your Homemade Candy Cane Ice Cream!

Okay, you did it! You made your very own, totally amazing **Candy Cane Ice Cream**! Now comes the best part: EATING IT! I seriously hope you love this recipe as much as my family and I do. It’s become a total holiday tradition at our house, and I hope it becomes one for you too!

If you try this recipe, please, PLEASE leave a comment below and let me know what you think! Seriously, I love hearing from you guys! And if you’re feeling extra generous, give the recipe a rating! It helps other people find it, ya know? 😉

And hey, if you’re sharing your creations on social media (and you totally should!), be sure to tag me! I’m @[YourSocialMediaHandle] on Instagram and [YourFacebookPage] on Facebook. I can’t wait to see your gorgeous **Candy Cane Ice Cream** masterpieces! Share it with your friends and family, spread the holiday cheer, and enjoy every single minty, creamy bite! Happy holidays, everyone!

Candy Cane Ice Cream: Ditch Store-Bought, Make Yours

Author: Jannet Lisa
Total Time: 6 hours 15 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Make refreshing candy cane ice cream at home. This easy recipe requires only a few ingredients and no ice cream maker.

Ingredients

Scale

2 cups heavy cream
1 cup sweetened condensed milk
1 teaspoon peppermint extract
1/2 cup crushed candy canes

Instructions

In a large bowl, whip the heavy cream until stiff peaks form.
Gently fold in the sweetened condensed milk and peppermint extract.
Stir in the crushed candy canes.
Pour the mixture into a loaf pan, cover, and freeze for at least 6 hours or overnight.
Serve with extra crushed candy canes.