Festive Peppermint No-Churn Ice Cream
- Cook Time: 6 hours 15 minutes
- Total Time: 6 hours 15 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 cups heavy whipping cream, chilled
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 1/2 cup crushed candy canes or peppermint candies
- Optional: 2-3 drops red food coloring for a festive swirl
Instructions
- Step 1: Prepare the Equipment – Place a large mixing bowl and your whisk attachments in the freezer for about 10 minutes before starting. Having cold equipment helps the heavy cream whip up faster and hold its volume better.
- Step 2: Whip the Heavy Cream – Pour the chilled heavy whipping cream into the cold bowl. Use a hand mixer or stand mixer on medium-high speed to whip the cream until stiff peaks form. Be careful not to over-beat, or it may turn into butter.
- Step 3: Flavor the Base – In a separate medium-sized bowl, combine the sweetened condensed milk, peppermint extract, and vanilla extract. Stir these together until the mixture is completely smooth and the extracts are well incorporated.
- Step 4: Fold the Mixtures – Gently fold about a third of the whipped cream into the condensed milk mixture to lighten it. Then, carefully fold in the remaining whipped cream using a spatula. Use slow, sweeping motions so you don’t deflate the air you just whipped into the cream.
- Step 5: Add the Festive Crunch – Fold in most of the crushed candy canes, saving a small handful for the top. If you are using food coloring, add a few drops now and give it a very light swirl with a knife to create a marbled effect.
- Step 6: Freeze Until Set – Transfer the mixture into a 9×5 inch loaf pan or an airtight container. Smooth the top with a spatula and sprinkle the remaining candy cane bits over the surface. Cover tightly with plastic wrap or a lid and freeze for at least 6 hours, or ideally overnight.