Fresh & Simple Peppermint Stick Ice Cream
One of my favorite winter treats is Peppermint Stick Ice Cream … I used to buy it around Christmas-time every year because that is the only time you would see it in the stores.
If you happen to have any candy canes left after the holidays, it is really quite simple to make. It takes about 5 minutes to mix up the ingredients. Throw it in your ice cream maker and you have ice cream in less than 30 minutes.
Then you also don’t have to worry whether you are in that small window of time when they actually sell it in the stores. And bonus: it tastes even better than the store-bought “stuff”, and you know exactly what’s in it.
- 2 cups fat free half & half
- 1 cup whipping cream
- 3/8 cup sugar
- 1/4 teaspoon peppermint extract
- 3 - 4 crushed peppermint candy canes
- In a bowl, mix the half & half, whipping cream, sugar and peppermint extract.
- Pour the mixture into the bowl of your ice cream maker and begin freezing according to the manufacturer's directions.
- Partway through the freezing, add the crushed candy canes. If you want the candy canes chunkier, add them later in the freezing process. If you want them more dissolved into the ice cream (like this), add them about 10 minutes into the freezing process.
- Finish freezing the ice cream. Store in an airtight container in the freezer. Most ice cream makers will give you a "soft serve" texture when it comes out of the freezer. If you want the ice cream harder (like the photos), freeze in your freezer for at least 2 hours before eating.
This recipe was featured on The Daily Dish in honor of National Ice Cream Day.
This recipe was shared at Scrumptious Sunday, Mop it Up Monday, Thursday’s Treasures, Clever Chicks Bloghop, Tasty Thursday, Foodie Friends Friday, Farm Girl Friday, Weekend Potluck and Everyday Mom’s Meals.