• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Curly Girl Kitchen
  • about
  • faqs
  • recipes
  • portfolio
  • work with me
  • contact
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest

Pink Peppermint Candy Cane Ice Cream

November 19, 2021 by Heather Smoke Leave a Comment

Jump to Recipe Print Recipe

This beautiful pink peppermint ice cream is made from an egg-based frozen custard flavored with crushed candy canes and vanilla, churned into the creamiest ice cream. There’s no peppermint extract in this homemade candy cane ice cream, since all the peppermint flavor (and pink color) comes from the crushed candy canes. Vanilla adds smooth flavor notes, and a splash of peppermint schnapps keeps the ice cream smooth and creamy. This peppermint ice cream recipe uses an ice cream maker, and you’ll love how creamy and pepperminty this pretty ice cream is. A perfect, refreshing treat for Christmas, or any time during the holiday season!

Looking for more Christmas recipes? You’ll love this North Pole cake with peppermint striped buttercream, no churn chocolate peppermint ice cream, and eggnog coffee cake.

A glass footed bowl with scoops of pink peppermint ice cream, with candy canes, red twine and sparkling Christmas lights in the background.

This site contains affiliate links.  As an Amazon associate, I earn from qualifying purchases.  This means that I may make a small commission if you purchase a product using those links.  This in no way affects my opinion of those products and services.  All opinions expressed on this site are my own.

Why You’ll Love This Recipe

Pretty and Pink. The pink color of this ice cream and the refreshing scent of the peppermint will have everyone begging for a taste.

Full of Natural Peppermint Flavor. I love that I didn’t need to use any peppermint extract, with just crushed candy canes adding all the peppermint flavor the ice cream needs.

Perfect for the Holidays. For a dessert that will feed a crowd, make this ice cream and a pan of fudge brownies. Who wouldn’t love a rich, dark chocolate brownie topped with a scoop of peppermint ice cream?

Scoops of pink peppermint ice cream in a glass footed bowl with twinkling lights in the background.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

  • Cream + Milk. When making ice cream, you need the high fat content of heavy whipping cream and whole milk, for the creamiest, best-tasting ice cream.
  • Egg Yolks. Gives the ice cream or frozen custard more body and richness.
  • Sugar. Granulated sugar adds sweetness, but also keeps the ice cream smooth and creamy. If there’s too little sugar in the ice cream, it can end up with an icy texture.
  • Candy Canes. Crushed candy canes melted into the custard give this peppermint ice cream its peppermint flavor without the need for peppermint extract.
  • Salt. Balances the sweetness.
  • Vanilla Extract. Flavor.
  • Peppermint Schnapps. A little alcohol in homemade ice cream promotes a smooth and creamy texture. You can also use vodka instead of the peppermint schnapps.
Ingredients for making peppermint ice cream.

Instructions

  • In a saucepan, whisk together 1 cup of the cream with the milk, egg yolks and sugar. Add 1/2 cup of the crushed candy canes, along with the salt and vanilla.
  • Over medium heat, cook the custard while whisking constantly, just until the custard is hot, beginning to gently simmer around the edges, and the candy canes are melted. Do not let the custard boil.
  • Remove from the heat and pour through a fine mesh strainer to remove any bits of cooked eggs.
  • Cover the custard and refrigerate until well chilled, about 6 hours or overnight.
  • When you’re ready to churn your ice cream, use an electric mixer to whip the remaining 1 cup of heavy whipping cream until soft peaks form. Whisk the whipped cream into the chilled peppermint custard.
  • Pink peppermint custard in a bowl.
  • Whipped cream added to a bowl of pink peppermint custard for making ice cream.
  • Churn the custard in your ice cream maker according to the manufacturer’s instructions, until it has a soft-serve consistency. During the last minute of churning, add the peppermint schnapps or vodka.
  • Fold the remaining 1/2 cup crushed candy canes into the churned ice cream.
  • Peppermint ice cream base in a bowl, ready to be churned.
  • Just churned peppermint ice cream in an ice cream maker.
  • Transfer the ice cream to lidded containers and freeze until firm enough to scoop, at least 8-10 hours, or overnight.
Closeup of pink peppermint ice cream.
A spoonful of peppermint ice cream next to red twine.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

Why isn’t my ice cream pink?

The pink color of your ice cream will depend on how red or white your candy canes are.  Generic candy canes are mostly white with a red stripe, so the pink color will be more subtle. I crushed up some bigger, old-fashioned candy canes which turned out to be more red than white, so they colored my ice cream a nice pink color. If it’s not pink enough for your liking, feel free to add a few drops of red food coloring.

How many candy canes do I need to get 1 cup of crushed candy canes?

If you have standard-sized candy canes, you’ll need about 12 candy canes to crush into 1 cup. Of course you’ll need a lot more if they’re mini sized, and you can also use the starlight mints hard peppermint candies.

What kind of candy canes should I use?

You can use any brand, just make sure they have a true “peppermint” flavor, not mint or spearmint or wintergreen (the same rule applies for peppermint extract vs. mint extract).

How much ice cream does this recipe make?

Depending on how much air is churned into your ice cream, you’ll get 1 1/2 – 2 quarts of ice cream.  I measured mine at a full 2 quarts after churning.

How long does homemade ice cream stay fresh?

Homemade ice cream is best eaten within about 2 weeks.

Can I make this recipe without the egg yolks?

Egg yolks give ice cream (or frozen custard) richness and body, which is something I really wanted with the freshness of the peppermint. It’s possible you can leave them out and make the recipe as instructed, but note that I haven’t tested this.

A glass dish of peppermint ice cream with a bite taken.

You Might Also Like

  • Eggnog cake with a buttercream Christmas tree piped up the side.
    Eggnog Cake
  • North Pole cake, with a slice being lifted up, showing red and white striped buttercream inside.
    North Pole Cake
  • A Christmas tree cake with a buttercream Christmas tree decorated with sprinkle ornaments and a sugar star.
    Christmas Tree Cake
  • Milk and cookies cake for Santa, with chocolate chip polkadots, chocolate chip cookies, and a glass of milk.
    Chocolate Chip Milk and Cookies Cake for Santa

Favorite Products


Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!

A glass footed bowl with scoops of pink peppermint ice cream, with candy canes, red twine and sparkling Christmas lights in the background.

Pink Peppermint Ice Cream

Heather Smoke
This beautiful pink peppermint ice cream is made from an egg-based frozen custard flavored with crushed candy canes and vanilla, churned into the creamiest ice cream.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 10 mins
Chill Time 16 hrs
Total Time 16 hrs 30 mins
Course Dessert
Cuisine American
Servings2 quarts

Equipment

  • Ice Cream Maker
  • Electric Mixer (Stand or Hand-Held)

Ingredients
 

  • 2 cups cold heavy whipping cream, divided
  • 1 ½ cups whole milk
  • 4 large egg yolks
  • ½ cup granulated sugar
  • 1 cup crushed candy canes, divided (about 12 regular-sized candy canes)
  • ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
  • 2 tsp vanilla extract
  • 1 tbsp peppermint schnapps or vodka, optional

Instructions
 

  • In a saucepan, whisk together 1 cup of the cream with the milk, egg yolks and sugar. Add 1/2 cup of the crushed candy canes, along with the salt and vanilla.
  • Over medium heat, cook the custard while whisking constantly, just until the custard is hot, beginning to gently simmer around the edges, and the candy canes are melted. Do not let the custard boil.
  • Remove from the heat and pour through a fine mesh strainer to remove any bits of cooked eggs.
  • Cover the custard and refrigerate until well chilled, about 6 hours or overnight.
  • When you're ready to churn your ice cream, use an electric mixer to whip the remaining 1 cup of heavy whipping cream until soft peaks form. Whisk the whipped cream into the chilled peppermint custard.
  • Churn the custard in your ice cream maker according to the manufacturer's instructions, until it has a soft-serve consistency. During the last minute of churning, add the peppermint schnapps or vodka.
  • Fold the remaining 1/2 cup crushed candy canes into the churned ice cream.
  • Transfer the ice cream to lidded containers and freeze until firm enough to scoop, at least 8-10 hours, or overnight.

Notes

  • The pink color of your ice cream will depend on how red or white your candy canes are.  If it’s not pink enough for your liking, feel free to add a few drops of red food coloring.
  • Depending on how much air is churned into your ice cream, you’ll get 1 1/2 – 2 quarts of ice cream.  I measured mine at a full 2 quarts after churning.
  • Homemade ice cream is best eaten within about 2 weeks.
Keyword Candy Cane, Christmas, Frozen Custard, Ice Cream, Peppermint
Tried this recipe?Let us know how it was!
https://curlygirlkitchen.com/

Filed Under: Christmas and Thanksgiving, Frozen Custard, Ice Cream and Frozen Treats

Previous Post: « High Altitude Snickerdoodle Cake
Next Post: High Altitude Chocolate White Chocolate Chip Cookies »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome

I'm Heather, and welcome to my Colorado kitchen, where you will find high-altitude tested recipes for beautifully photographed cakes, baked goods and sweets. I believe that the kitchen is the heart of a home, and everyone is welcome in mine. So stay a while, sip a cup of coffee, and bake something delicious with me!

A graphic on how to make perfect American buttercream.
A graphic on how to stack, fill, crumb coat and frost layer cakes.

Recipe Index

  • Breads, Biscuits, Muffins and Doughnuts
  • Breakfast
  • Brownies and Bars
  • Cakes
    • Buttercream
    • Cake Decorating
    • Classic Cake Flavors
    • Holiday Themed Cakes
  • Candy and Snacks
  • Cheesecakes
  • Christmas and Thanksgiving
    • Christmas Cakes
    • Christmas Cookies
  • Cookies
  • Crisps, Crumbles, Cobblers and Puddings
  • Cupcakes
  • Drinks
  • Halloween
  • How To Guides and Resources
  • Ice Cream and Frozen Treats
    • Frozen Custard
    • Ice Cream Sandwiches
    • No Churn Ice Cream
    • Popsicles
  • Jams and Sweet Sauces
  • Pies and Tarts
  • Savory
A graphic on how I improved my food photography with Foodtography School.
A graphic on how to make flaky pie dough.

Recent Posts

  • High Altitude Raspberry Vanilla Cake
  • High Altitude Baked Chocolate Espresso Donuts
  • High Altitude Heart Shaped Chocolate Bundt Cake
  • High Altitude Homemade Graham Crackers
  • High Altitude Chocolate Chip Cookie Cupcakes
  • High Altitude Red Velvet Cake Whoopie Pies
  • Chocolate Dipped Chocolate Peanut Butter Sandwich Cookies
  • High Altitude Chocolate Sheet Cake
  • Rose Petal Chocolate Chip Shortbread Cookies
  • Homemade Chocolate Fudge Pop Tarts

Archives

  • about
  • faqs
  • recipes
  • portfolio
  • work with me
  • contact

Footer

I'm Heather, and welcome to Curly Girl Kitchen, where you will find high-altitude tested recipes for beautifully photographed cakes and sweets. I believe that the kitchen is the heart of a home, and everyone is welcome in mine. So stay a while, sip a cup of coffee, and bake something sweet with me!

  • Email
  • Facebook
  • Instagram
  • Pinterest

Privacy Policy

About

FAQs

Work With Me

Contact

Copyright © 2023 Curly Girl Kitchen on the Foodie Pro Theme