No Cook Peppermint Ice Cream

No Cook Peppermint Ice Cream…my new favorite Winter/Christmas ice cream flavor that rivals all others. A super simple ice cream base made with two kinds of milk, sugar, a touch of peppermint oil, and some vanilla. Churned slowly until frozen, but then small chunks of crushed peppermint are stirred in to give this ice cream that extra kick of flavor, a little bit of crunch, and some beautiful red and white marbling. Honestly, this ice cream is truly the perfect balance between frozen dessert and delicious winter flavor. Every bite is perfectly sweet, so creamy, and oh so delicious. But, my favorite part? This super creamy, extra minty ice cream takes only minutes to prepare and requires no eggs. You can’t beat this ice cream, it’s delicious and so simple!

four peppermint ice cream cones with milk, fairy lights, and candy canes

About The Recipe

With the Christmas season fast approaching, I can’t think of a better way to celebrate than a large bowl of ice cream! Specifically peppermint ice cream with extra chunks of peppermint in every bite.

For me, it’s kinda the official start to the Christmas whenever I see that my favorite ice cream brand has released their holiday flavors.

Peppermint has always been a winter favorite of mine. I would get it at every chance I had. Disney World included!

peppermint ice cream laying on marble with fairy lights and crushed peppermint

I am an absolute sucker for all things peppermint… if that wasn’t obvious already. And, if you know me, ice cream is also just an absolute must-have dessert.

But I don’t like putting much work into my ice cream. So, I took my famous no cook vanilla ice cream and turned it into a delicious festive treat for the whole family!

Equipment Needed

Ingredients

  • Whole Milk
  • Heavy Cream
  • Vanilla
  • Peppermint Oil
  • Sugar
  • Salt
  • Crushed Peppermint
salt, vaniilla, cream, milk, peppermint, sugar, and peppermint oil in glass bowls

Instructions

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.

Transfer ice cream into a large bowl and stir in crushed peppermint. Transfer into a lidded container and freeze until hardened, about 1 hour.

Serve and enjoy!

peppermint ice cream in white bowl with a cone, crushed peppermint, glass of milk, and more cones behind

What To Serve With Peppermint Ice Cream…

There are so many things that go with this ice cream! Here is a list of a few of our favorite things to serve with this delicious treat.

How To Store

Just like you would any other ice cream! Keep it in an airtight container (or an ice cream container!) for about a month or so.

Substitutions

  • You can use half and half instead of whole milk.
  • Peppermint Schnapps or something along those lines can be used to substitute the peppermint oil. You will need to adjust the amount depending on the strength of flavor.
peppermint ice cream in four glasses with fairy lights

Expert Tips

  • When mixing the base for the ice cream, be careful when stirring! You don’t want to beat it.
  • This recipe is gluten free and vegetarian!
  • Make sure your milks are cold before starting.
  • You can enjoy this ice cream as a soft-serve.

When you make this No Cook Peppermint Ice Cream, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

four peppermint ice cream cones with milk, fairy lights, and candy canes

No Cook Peppermint Ice Cream

Caylie
The ultimate holiday treat! This No Cook Peppermint Ice Cream is creamy, rich, perfectly sweet, minty, and SO. GOOD.
4.84 from 6 votes
Prep Time 5 mins
Cook Time 30 mins
Additional Time 1 hr
Total Time 1 hr 35 mins
Course Desserts
Cuisine American
Servings 8
Calories 391 kcal

Ingredients
 

  • 2 cups whole milk
  • 2 cups heavy cream
  • 2 teaspoons vanilla
  • ¼ teaspoon peppermint oil
  • cup sugar
  • ¼ teaspoon salt
  • ½ cup crushed peppermint

Instructions

  • Combine whole milk, heavy cream, vanilla, peppermint oil, sugar, and salt in a large bowl.
  • Stir until sugar is dissolved, about 3-5 minutes.
  • Pour mixture into ice cream machine and freeze according to the packaging instructions.
  • Once at soft-serve consistency, transfer into a large bowl and stir in crushed peppermint.
  • Transfer into a freezer safe container and freeze for 1 hour, or until hardened.

Notes

Substituions:
  • You can use half and half instead of whole milk.
  • Peppermint Schnapps or something along those lines can be used to substitute the peppermint oil. You will need to adjust the amount depending on the strength of flavor.
Expert Tips:
  • When mixing the base for the ice cream, be careful when stirring! You don’t want to beat it.
  • This recipe is gluten free and vegetarian!
  • Make sure your milks are cold before starting.
  • You can enjoy this ice cream as a soft-serve.

Nutrition

Serving: 4ozCalories: 391kcalCarbohydrates: 30gProtein: 4gFat: 29gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 88mgSodium: 131mgPotassium: 127mgSugar: 28gVitamin A: 973IUVitamin C: 1mgCalcium: 130mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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