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Peppermint Ice Cream Recipe. Place the candy and milk in a food processor or blender and pulse until the candy is broken down and mostly dissolved into the milk. Whisk together the cream, sugar, vanilla, peppermint extract, and salt. Pour into your ice cream maker and process according to the manufacturer's instructions.
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Fold in condensed milk, peppermint extract, food coloring with a rubber spatula. Pour 1/3 of the ice cream mixture into a loaf pan or freezer-safe container. Sprinkle with 1/3 of the crushed candies. Add another layer of ice cream, then another layer of candy. Repeat once more before placing ice cream into the freezer.
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Add the peppermint extract and the food coloring to the bowl with the whipped cream, then with the mixer on low speed, drizzle in the sweetened condensed milk. Once combined, fold in the chocolate chips and gently stir until evenly mixed throughout the ice cream base. Pour into a freezer-safe container. Cover and freeze for at least 6 hours or.
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Use a hand mixer to mix the heavy cream, milk, sugar, and both extracts until peaks form. Add in the crushed candy canes and stir with a spoon. Add the mixture to a loaf pan, add extra crushed mini candy canes on top if desired, and let set in the freezer for at a minimum of 4 hours, or overnight.
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Make the Milkshake. Scoop the ice cream into the base of a blender. Measure in the milk and the vanilla extract. Blend the ice cream, milk and vanilla extract until creamy and smooth. Pour into glasses, and top with whipped cream and additional candy cane pieces! Enjoy immediately.
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Pour in all the crushed candies and "peppermint sand" and whip for about 5 seconds to distribute evenly. Taste the mixture and add an additional 1-3 drops of peppermint oil for a stronger mint flavor. Do this to taste, 1 drop at a time. Scrape your ice cream into a container (I use a plastic wrap-lined loaf pan).
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In a large bowl, combine the whole milk, heavy cream, vanilla, peppermint oil. sugar, and salt. Stir gently until the sugar dissolves, about 3-5 minutes. Pour the milk mixture into the ice cream machine and follow the machines instructions to freeze. Mine takes about 30 minutes to achieve soft-serve consistency.
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In another mixing bowl, stir together the sweetened condensed milk and peppermint extract. Stir about 1 cup of the whipped cream into the sweetened condensed milk mixture to lighten the mixture. Fold in the remaining whipped cream. Fold in the crushed candy canes. Scrape into a freezer safe container.
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Place a 9″ x 5″ metal loaf pan (or other similarly sized freezer-safe container) in the freezer. Whip the cream. Using an electric mixer on medium-high speed, whip the cream to stiff peaks. Finish mixing. Gently stir the condensed milk and peppermint extract into the whipped cream, taking care not to over-mix.
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Make mint chocolate chip ice cream: fold in ⅓ cup of mini chocolate chips or chocolate chunks to the ice cream mixture before freezing. Serving Suggestions for Peppermint Ice Cream While you don't want to overdo it with add-ins and toppings because of the mint flavor, here are some popular ways to serve homemade peppermint ice cream.
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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.
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Pour into your ice cream maker and process according to the manufacturer's instructions. Just before churning is complete, add the crushed candies to the ice cream maker to combine. Turn the ice cream out into a freezer container and freeze until hard, usually around 4-4 1/2 hours or so, but overnight is best.
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Place a 9-inch metal loaf pan in the freezer for a minimum of 1 hour. Whisk together sweetened condensed milk, vanilla and salt. Set aside. In a metal bowl or the bowl of a stand mixer fitted with a whisk attachment, whisk heavy cream until stiff peaks form approximately 2 minutes.
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With a mixer, beat heavy whipping cream until thick. Pour in sweetened. condensed milk and vanilla and fold in until smooth. Add in the gel food coloring and stir. 2. Next, spoon ice cream into a freezer safe container, adding in half the ice cream, then half the peppermint chips and then repeating with a second layer.
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Set the whipped cream aside. In a large mixing bowl, stir condensed milk, peppermint extract, vanilla extract, and salt until well combined. Add a large scoop of the whipped cream to the sweetened condensed milk mixture, and gently fold it in. Repeat until all of the whipped cream has been incorporated.
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In a medium saucepan, combine heavy cream, whole milk, and sugar. Cook on medium low heat for 2-3 minutes or until sugar is dissolved. Remove from heat and stir in peppermint extract and vanilla extract. Let chill in the refrigerator or freezer for 30 minutes before placing in an ice cream maker.