Peppermint Ice Cream
Servings: 16 Servings
Ingredients
- ¾ cup mini candy canes about 40 miniature candy canes or 12 large candy canes
- 3 cups heavy whipping cream
- 14 ounces sweetened condensed milk 1 can
- 2 teaspoons peppermint extract
- 1 teaspoon pure vanilla extract
- 1 teaspoon red food coloring (optional)
Instructions
- Place the candy canes in a food processor, and pulse until they’re ground into small pieces. Set aside.¾ cup mini candy canes
- Using an electric mixer with a whisk attachment, whip the heavy cream cream for 5 to 7 minutes until stiff peaks form. Add the sweetened condensed milk, peppermint and vanilla extracts, food coloring if using, and ½ cup of crushed candy canes. Use a spatula to combine the ingredients.3 cups heavy whipping cream, 14 ounces sweetened condensed milk, 2 teaspoons peppermint extract, 1 teaspoon pure vanilla extract, 1 teaspoon red food coloring
- Transfer the “ice cream” to a freezer safe container, and sprinkle the remaining crushed candy canes over the top. Cover with plastic wrap, and freeze for 6 to 8 hours or overnight.
- Enjoy cold, and keep frozen for to 2-3 weeks.
Notes
*The calories listed are an approximation based on the ingredients listed in the recipe card and serving size of 1/2 cup of the no-churn peppermint ice cream. Actual calories will vary.
*For more information and tips, please refer to the post.
Nutrition Facts
Peppermint Ice Cream
Serving Size
0.5 cup
Amount per Serving
Calories
234
% Daily Value*
Fat
18
g
28
%
Saturated Fat
12
g
60
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
59
mg
20
%
Sodium
44
mg
2
%
Potassium
136
mg
4
%
Carbohydrates
15
g
5
%
Sugar
15
g
17
%
Protein
3
g
6
%
Vitamin A
722
IU
14
%
Vitamin C
1
mg
1
%
Calcium
100
mg
10
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
