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

No Cook Peppermint Ice Cream

Prep Time: 5 minutes
Cook Time: 30 minutes
Additional Time: 1 hour
Total Time: 1 hour 35 minutes
Author: Caylie
The ultimate holiday treat! This No Cook Peppermint Ice Cream is creamy, rich, perfectly sweet, minty, and SO. GOOD.


  • 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