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4.84 from 6 votes

No Cook Peppermint Ice Cream

The ultimate holiday treat! This No Cook Peppermint Ice Cream is creamy, rich, perfectly sweet, minty, and SO. GOOD.
Prep Time5 mins
Cook Time30 mins
Additional Time1 hr
Total Time1 hr 35 mins
Course: Desserts
Cuisine: American
Servings: 8
Calories: 391kcal
Author: Caylie


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


  • 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.


  • 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.


Serving: 4oz | Calories: 391kcal | Carbohydrates: 30g | Protein: 4g | Fat: 29g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 88mg | Sodium: 131mg | Potassium: 127mg | Sugar: 28g | Vitamin A: 973IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 1mg