Writer and Photographer Francine Coles

It may be winter, but some of us still have to enjoy our daily bite of ice cream— and there is no better fix than this no-churn peppermint ice cream, featuring fresh peppermint flavor with little bits of crushed candy canes in every bite. It’s also super easy to make!

Serves: 6

2-1/2 cups heavy whipping cream
14 ounces sweetened condensed milk
Pink food coloring, optional
3/4 teaspoon mint extract
1/2 cup crushed peppermint candy canes

Add heavy cream and sweetened condensed milk to a large bowl. Whisk on a medium-low speed until the ingredients are smooth and even.

Turn the whisk up a bit higher and whisk until the mixture is starting to thicken and is smooth (it doesn’t need to be extremely thick), about 3 minutes on medium speed.

Add pink food coloring, if using, and mix until desired color is achieved. Add crushed candy canes and mix until distributed throughout.

Pour into a 9-by-5-inch loaf pan and place in the freezer until frozen and firm.

Chef’s Notes:
To crush candy canes, place into a Ziploc bag and pound with a rolling pin.

You may need to let the ice cream sit for 5–10 minutes before scooping.

Ice cream will last for 30 days in the freezer.