No ice cream machine? No problem. This homemade Peppermint Ice Cream comes together quickly and easily thanks to our no-churn method and the results are creamy and amazing. Kids especially love this fun and festive holiday treat, but I promise you won't receive a single complaint from the grownup table either.

As delightful on the eyes as it is on your tastebuds, this sweet treat requires no food processors, no mesh sieves, no saucepans, no tempering egg yolks, and no stirring constantly. In fact, there's no stovetop work at all. If you're here for the easy, yet delicious recipes, check out our Chocolate Peppermint Cookies and Andes Mint Cookies next!

HOW TO MAKE PEPPERMINT ICE CREAM

To kick off your Peppermint Ice Cream, you will start with the heavy whipping cream. Add chilled heavy cream (also known as heavy whipping cream) to the bowl of a stand mixer fitted with a whisk attachment or to a large mixing bowl with a handheld mixer on standby.

Begin beating the cream at medium-high speed and continue mixing until stiff peaks have formed.

You will know you have stiff peaks when you turn the beaters upside down and the cream does not droop or fall at all. The whipped cream should stay perfectly still, pointing upward toward the ceiling.

After your heavy whipping cream has reached stiff peaks, set it aside and move on to the sweetened condensed milk. It is essential for this Peppermint Ice Cream recipe that you do not confuse sweetened condensed milk with evaporated milk. They are very different products! Sweetened condensed milk is thick and syrupy in consistency, and has a very sweet, vanilla flavor to it.

The base of most ice cream recipes will call for milk, sugar, and salt. Sweetened condensed milk has a more concentrated milky flavor, and is equipped with just the right amount of sugar for your Peppermint Ice Cream. With sweetened condensed milk, we are killing two birds with one stone!

Sweetened condensed milk in combination with peppermint extract, vanilla extract, and salt will make up for the majority of flavor in our Peppermint Ice Cream! Combine all of these ingredients together in a large mixing bowl and stir to combine.

Next, we will bring the sweetened condensed milk-peppermint mixture and the whipped cream together. Add a large scoop of whipped cream to the sweetened condensed milk mixture and gently fold it in.

Folding in ingredients is very different than quickly stirring ingredients together. To do this, you'll want to have a large rubber spatula on hand. After you've added your whipped cream to the bowl, take the spatula and run it down the center of the bowl, using it to cut downward and toward the edge of the bowl.

Use the spatula to bring the ingredients from the bottom of the bowl up and over the whipped cream while simultaneously turning the bowl. You will continue this motion until your whipped cream is completely folded into your condensed milk mixture.

If you'd like to turn your Peppermint Ice Cream pink, you can add a few drops of red food coloring or up to an eighth of a teaspoon. The red food coloring can be added either to the sweetened condensed milk mixture or once the whipped cream has been added.

Now it's on to the peppermint candies! For this recipe, you can use either crushed candy canes or crushed peppermint candy.

To crush your peppermint candies, it is best to enlist a freezer-safe zip-top bag (freezer-safe bags are a bit thicker), and either the flat side of a kitchen mallet or a rolling pin. Add the candies to the bag, press out any excess air, and seal.

Crush the peppermint candies to your liking and add about a ½ cup directly to your Peppermint Ice Cream mixture. Save the extra peppermint candies for sprinkling on top! At this point, you could also add in some miniature marshmallows for an extra Christmasy touch if you'd like. If you are looking for more beautiful inspired Christmas dishes, check out our Christmas Recipes!

For another perfectly pepperminty dessert, try our Peppermint Bark Brownies!

If you are a mint chocolate lover, it might be worth noting that this could easily be transformed from a Peppermint Ice Cream recipe to mint chocolate chip ice cream by using green food coloring instead of red and subbing in chopped semi-sweet chocolate in the place of peppermint candies!

Lastly, pour your Peppermint Ice Cream mixture into a chilled loaf pan and top with your remaining crushed peppermint candies. Cover with plastic wrap and transfer to the refrigerator to chill for at least three hours or overnight.

Can't get enough peppermint? Try our Peppermint Brownies next!

Serve your Peppermint Ice Cream in a full-on festive fashion with Christmas sprinkles, miniature marshmallows, extra crushed peppermint, and chocolate sauce if desired! For more delicious festive recipes, check out our Desserts, and add some to your "must-make" list!

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A close up of a class ice cream dish full of vibrant, pink Peppermint Ice Cream, topped with peppermint candies and green and red sprinkles.

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