The World’s Easiest Candy Cane Ice Cream

Do you remember that episode of Friends where Monica and Rachel lose their apartment to the boys after playing a trivia game? One of the questions the boys answer correctly is ‘What does Rachel claim is her favorite movie?’, followed up with ‘Her actual favorite movie is…’ (Weekend at Bernie’s) Well, mint ice cream is my Weekend at Bernie’s.

My ‘official’ answer to the favorite ice cream question is ‘lemon sorbet’ (from La Butte Glacée in Montmartre, bien sûr), but in reality that old strip-mall stand-by, Baskin-Robbins’ mint ice cream, comes up trumps every time. Just ask my poor long-suffering family who have had to wait patiently, each and every time we hit the 31 Flavors, for me to look over the offerings, analyze my mood, indeed do everything short of taking atmospheric readings, to decide which flavor I would try that day, only to inevitably order the mint.

Now by ‘mint’ I mean either mint chocolate chip or peppermint candy, where peppermint candy is by far the best solution – especially during the holiday season. Leave overnight for a firm set and then enjoy your ride down Memory Lane. Or is that Candy Cane Lane? Either way.

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For this recipe, we’re making the easiest ice cream you’ll ever see – and it is absolutely magnificent!

How to Make The World’s Easiest Candy Cane Ice Cream

Prepare the Ice Cream Base:

1. Whip the cream:
   • In a large mixing bowl, whip the cream until soft peaks form. Be careful not to overwhip to avoid a grainy texture.
2. Combine the condensed milk:
   • Add the condensed milk to the whipped cream. Gently whisk until combined and smooth.

Add the Candy Canes:

1. Crush the candy canes:
   • Place the candy canes in a zip-top bag and crush using a rolling pin or mallet. Ensure there’s a mix of fine powder and small chunks for texture.
2. Fold into the base:
   • Gently fold the crushed candy canes into the cream mixture. Stir lightly to distribute evenly.

Freeze the Ice Cream:

1. Transfer to a container:
   • Pour the mixture into a freezer-safe container with a lid.
2. Stir during freezing:
   • After one hour in the freezer, stir the mixture thoroughly, scraping the bottom to redistribute the candy pieces.
3. Repeat stirring:
   • Stir again after two hours to prevent large ice crystals from forming.
4. Final freeze:
   • Allow the ice cream to freeze overnight for a firm set.
5. Serve:

• Scoop and serve your Candy Cane Ice Cream as a festive holiday treat.

101 Guide to Succeeding with Candy Cane Ice Cream

Tips for Success:

1. Whipping the Cream:
   • Use a chilled bowl and beaters to whip the cream faster and achieve the right texture.
2. Candy Cane Texture:
   • Ensure you have a mix of fine candy powder (for sweetness) and small chunks (for crunch).
3. Even Distribution:
   • Stir the mixture during the first few hours of freezing to prevent candy pieces from sinking to the bottom.
4. Storage:
   • Store in an airtight container to prevent the ice cream from absorbing other freezer odors.
5. Flavor Variations:
   • Add a teaspoon of vanilla extract for added depth, or swirl in melted white chocolate for a fun twist.

Easy Candy Cane Ice Cream

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5 from 6 reviews

• Author: Ruby Moukli
• Total Time: 8 hours 15 minutes
• Yield: 6 servings 1x

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Description

Made with whipped cream, sweetened condensed milk, and crushed peppermint candy canes, this is a creamy, minty treat – perfect for the Christmas season or a cozy winter evening.

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Ingredients

Scale 1x2x3x

2 1/2 cups (600 ml) whipping (or double) cream, whipped to soft peaks

3/4 cup (200 g) sweetened condensed milk (low-fat works fine)

5 to 7 regular-sized peppermint candy canes, crushed (leave some small chunks for crunch)

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Instructions

Prepare the Ice Cream Base:

1. Whip the cream:
   • In a large mixing bowl, whip the cream until soft peaks form. Be careful not to overwhip to avoid a grainy texture.
2. Combine the condensed milk:
   • Add the condensed milk to the whipped cream. Gently whisk until combined and smooth.

Add the Candy Canes:

1. Crush the candy canes:
   • Place the candy canes in a zip-top bag and crush using a rolling pin or mallet. Ensure there’s a mix of fine powder and small chunks for texture.
2. Fold into the base:
   • Gently fold the crushed candy canes into the cream mixture. Stir lightly to distribute evenly.

Freeze the Ice Cream:

1. Transfer to a container:
   • Pour the mixture into a freezer-safe container with a lid.
2. Stir during freezing:
   • After one hour in the freezer, stir the mixture thoroughly, scraping the bottom to redistribute the candy pieces.
3. Repeat stirring:
   • Stir again after two hours to prevent large ice crystals from forming.
4. Final freeze:
   • Allow the ice cream to freeze overnight for a firm set.

Serve:

• Scoop and serve your Candy Cane Ice Cream!

Notes

Whipping the Cream:

Use a chilled bowl and beaters to whip the cream faster and achieve the right texture.

Candy Cane Texture:

Ensure you have a mix of fine candy powder (for sweetness) and small chunks (for crunch).

Even Distribution:

Stir the mixture during the first few hours of freezing to prevent candy pieces from sinking to the bottom.

Storage:

Store in an airtight container to prevent the ice cream from absorbing other freezer odors.

Flavor Variations:

Add a teaspoon of vanilla extract for added depth, or swirl in melted white chocolate for a festive twist.

• Prep Time: 15 min
• Freezing Time: 8 hours
• Category: Dessert
• Method: Freezing
• Cuisine: American

Nutrition

• Serving Size: 1/2 Cup
• Calories: 220
• Sugar: 20g
• Sodium: 40mg
• Fat: 14g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 50mg