Description
Creamy, minty ice cream made with crushed candy canes.
Perfect for the holidays or a cozy winter night.
Ingredients
Units
Scale
- 2 1/2 cups (600 ml) whipping cream
- 3/4 cups (200 g) sweetened condensed milk
- 5 to 7 peppermint candy canes
Instructions
Prepare the Ice Cream Base
- In a large mixing bowl, whip the cream until soft peaks form. Be careful not to overwhip to avoid a grainy texture.
- Add the condensed milk to the whipped cream. Gently whisk until combined and smooth.
Add 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.
- Gently fold the crushed candy canes into the cream mixture. Stir lightly to distribute evenly.
Freeze the Ice Cream
- Pour the mixture into a freezer-safe container with a lid.
- After one hour in the freezer, stir the mixture thoroughly, scraping the bottom to redistribute the candy pieces.
- Stir again after two hours to prevent large ice crystals from forming.
- Allow the ice cream to freeze overnight for a firm set.
Serve
- Scoop and serve your Candy Cane Ice Cream!
Notes
- For a smoother texture, let the sweetened condensed milk come to room temperature before adding it to the whipped cream.
- If you don’t have peppermint candy canes, try using crushed Andes mints for a similar flavor.
- Store the ice cream in an airtight container in the freezer for up to 2 weeks for best quality.
- Prep Time: 15 minutes
- Freezing Time: 8 hours
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 30
- Sodium: 80
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Trans Fat: 0g
- Carbohydrates: 35
- Fiber: 1
- Protein: 4
- Cholesterol: 40