If you’re searching for the ultimate homemade peppermint ice cream, look no further! This cherished recipe, made famous by my husband’s grandma, lovingly known as Nana, is a family legend. It’s a staple during the festive holidays, often served alongside classic Christmas cookies, and makes a surprisingly refreshing appearance with Nana’s Famous Fudge Brownies every Fourth of July. Prepare for an incredibly thick, smooth, and utterly delightful treat that will become your new favorite tradition.

Nana’s Famous Homemade Peppermint Ice Cream: A Must-Have Holiday Recipe

Welcome back from what felt like an endless, joyful Thanksgiving break! It’s always a little disorienting to transition back to routine after days filled with delicious food and family gatherings. That post-Thanksgiving haze, much like the stretch between Christmas and New Year’s, often involves losing track of the days and subsisting purely on holiday delights like Christmas cookies and rich fudge. Holidays truly are the best, aren’t they?

Our break felt particularly extended this year, thanks to a few unexpected “smoke days” here in California, a unique alternative to traditional “snow days.” But a week ago, a wonderful rain swept through, bringing with it the fantastic news that the fires are now 100% contained. What a relief!

How was your Thanksgiving celebration? It’s always fascinating to check my website analytics during holidays, seeing which recipes you all gravitate towards for your festive feasts. This year, my “Literally the Best Mac and Cheese I’ve Ever Had” took the crown as the top hit of the day! It warms my heart to know so many of you are enjoying these family favorites.

We did have a slight turkey mishap this year. For our gathering of 30 guests, we specifically sought out a 25-pound FRESH turkey, the largest we could find. Eric, my husband, carefully placed it in the very back of our second refrigerator and turned the temperature down to ensure it stayed perfectly fresh. The irony? We woke up the day before Thanksgiving to a completely frozen turkey, registering a chilly 27 degrees at its center! Our “fresh” turkey had inadvertently become a deep-frozen bird.

Thankfully, with a little ingenuity (and perhaps some methods the food safety police might frown upon), we managed to get it thawed and even brined just in time for Thanksgiving dinner. Crisis averted!

Why Peppermint Ice Cream is the Quintessential Holiday Dessert

With Thanksgiving behind us, it’s officially time to dive headfirst into Christmas recipes! And when it comes to festive desserts, Nana’s homemade peppermint ice cream stands out as one of my all-time favorites. It’s not just a dessert; it’s a vibrant, creamy taste of holiday cheer, a tradition that brings back sweet memories and creates new ones.

Unlocking Nana’s Secret: The Easiest Peppermint Ice Cream Recipe

For those regular readers familiar with my wonderful mother-in-law, Kris, you’ll know that Eric’s grandmother is affectionately called Nana in our family. She’s not just any cook; she’s a culinary maestro with a treasure trove of incredible recipes. From Nana’s Famous Fudge Brownies to her legendary Fall-Off-the-Bone Ribs and “Barb”-ecue Sauce (yes, her name is Barbara, hence the clever pun!), her dishes are truly exceptional.

However, Nana’s peppermint ice cream just might claim the top spot. Eric’s entire family is utterly obsessed with this homemade delight, making it a non-negotiable dessert for both Christmas and the Fourth of July. You might think peppermint ice cream in the scorching heat of summer sounds odd, but that’s where you’d be mistaken! Imagine a tall, dripping cone of bright, refreshingly minty ice cream on a sweltering July afternoon. Irresistible, right? Its cooling sensation and vibrant flavor are surprisingly perfect for any season.

The beauty of this recipe lies in its incredible simplicity. Unlike many traditional ice cream recipes that require cooking a custard base on the stove and then patiently waiting for it to cool, this one is completely no-cook. You simply whisk together a few key ingredients, pour the mixture into your ice cream maker, let it churn, then freeze, and prepare to devour! The secret to its luxurious texture is a generous amount of heavy cream, balanced with a touch of half-and-half, creating an unbelievably thick, rich, and ultra-creamy consistency that rivals any gourmet ice cream.

Serving Sizes and Your Ice Cream Maker

I recently chatted with Kris about the official serving size for this recipe. While technically 1/2 cup is considered a single serving, let’s be honest – that’s a rather measly portion for something this delicious! I maintain that a true serving is much more generous, but for consistency’s sake, I’ve listed it at approximately 1/2 cup per serving in the recipe card. However, I wholeheartedly challenge you to try and stick to just 1/2 cup once you taste this magic!

For years, I put off making this incredible recipe because I didn’t own an ice cream maker. But I finally decided to borrow my mom’s, and I’m so glad I did! You don’t need a fancy, high-end machine; any ice cream maker that churns will do the trick. If you’re considering buying one, I would highly recommend this particular model for its reliability and ease of use.

The Great Candy Debate: Candy Canes vs. Star Mints

Nana traditionally used star mints (the round peppermint candies) for her ice cream. However, a few years back, my sister-in-law Britta made a groundbreaking discovery: candy canes are significantly better! (Sorry, Nana!) Candy canes, when crushed, break into thinner, more delicate pieces than the denser star mints. This results in a more pleasant crunch that melts beautifully in your mouth, enhancing the overall texture of the ice cream without being too hard or chunky. The photo above illustrates the ideal fineness for crushing the peppermint that gets folded into the cream before churning – a crucial step for that perfect melt-in-your-mouth experience.

A Holiday Tradition You’ll Adore

It simply isn’t Christmas without a generous scoop of Nana’s Famous Homemade Peppermint Ice Cream! Let’s be honest, Christmas ice cream has a certain magical quality that regular ice cream just can’t quite capture, doesn’t it? Get ready for another exciting recipe later this week: my brother-in-law Spencer’s incredible Molasses Crinkles. And believe me, when you pair these two together, it’s an absolute game-changer. You’ll just have to wait and see!

More Desserts You Are Going to Love!

Black Raspberry Ice Cream with Oreos << This combination might sound unusual, but trust me, it’s absolutely amazing!
Mint Chocolate Chip Cookies << If you’re craving more peppermint-infused delights, these cookies are a must-try. They’re consistently one of my most visited recipes!
Nutella Swirled Vanilla Ice Cream with Reese’s Style Chunks << This clever recipe takes store-bought vanilla ice cream to another level with homemade mix-ins and plenty of Nutella. Yes, please!
Homemade Chocolate Sauce (The Only Hot Fudge Sauce You’ll Ever Need!) << I truly mean it! This is the best hot fudge sauce you’ll ever make.
My Favorite Caramel Sauce << A perfect topping for any of your favorite ice cream creations!
3 Ingredient Vanilla Bean Ice Cream from Rachel Cooks
Homemade Almond Joy Ice Cream from Mom on Timeout
Quick and Easy Snow Ice Cream from Bless this Mess

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Nana’s Famous Peppermint Ice Cream Recipe

5 from 10 votes

Prep:
45 minutes

Freeze Time:
3 hours

Total:
3 hours 45 minutes

Servings:
10

A waffle cone filled with scoops of peppermint ice cream, topped with crushed candy canes and a small whole candy cane on the side.

If you want the BEST and easiest Homemade Peppermint Ice Cream recipe, you’ve come to the right place! My husband’s grandma (Nana) is famous for this recipe! We serve it with Christmas cookies every year during the holidays, and with Nana’s Fudge Brownies every 4th of July.

Ingredients

▢ 6 cups heavy whipping cream*
▢ 4 cups half-and-half
▢ 2 cups granulated sugar
▢ 1/4 teaspoon salt
▢ 1 tablespoon vanilla, good quality
▢ 1/4 teaspoon peppermint extract
▢ 8 ounces finely crushed peppermint, about 12-14 candy canes**
▢ 1/3 to 1/2 cup additional coarsely crushed peppermint, about 3-5 candy canes**
▢ ice, for churning (if your ice cream maker requires it)
▢ rock salt, for churning (if your ice cream maker requires it)

Instructions

In a large bowl or directly in the bowl of your ice cream maker, combine the heavy whipping cream, half-and-half, 2 cups of granulated sugar, 1/4 teaspoon of salt, 1 tablespoon of good quality vanilla extract, and 1/4 teaspoon of peppermint extract. Stir the mixture thoroughly until the sugar has completely dissolved and is well incorporated.
Using a food processor or a sturdy blender, finely crush approximately 12-14 full-sized candy canes. The goal is to achieve about 8 ounces of finely ground peppermint. The exact number of candy canes will vary depending on their size.
Add the 8 ounces of finely crushed candy canes to the cream mixture. Stir well to distribute the peppermint evenly throughout the base.
While your food processor is still out, use it to coarsely crush another 3-5 candy canes. Aim for about 1/3 to 1/2 cup of these larger, chunkier pieces, depending on your preference for crunch. These will be added later for textural contrast. Set them aside for now; you won’t need them until after the ice cream has churned, but crushing them now saves you from washing and re-setting up your food processor later.
If you didn’t initially mix the cream in your ice cream maker’s bowl, transfer the mixture now. Churn the ice cream according to your specific ice cream maker’s instructions. Most machines take around 40 minutes. The ice cream should reach a thick consistency, similar to soft serve.
Once churned, use a long spoon to gently stir in the 1/3 to 1/2 cup of coarsely crushed candy canes. This adds delightful pockets of crunch.
Transfer the churned ice cream mixture into a large airtight container or a baking dish with a lid (a 9×5 inch bread pan works perfectly).
Cover the container securely and freeze for several hours to allow the ice cream to firm up. A minimum of 3-5 hours is recommended, but 8 hours or even overnight will yield the best results for a perfectly scoopable texture.
Serve this luscious peppermint ice cream as is, or sprinkle with additional crushed candy canes for an extra festive touch. It truly shines when paired with Nana’s Famous Fudge Brownies!

Notes

*I often receive questions about what heavy whipping cream is. You can find it in the dairy section of your grocery store, usually near the milk. Sometimes it’s simply labeled “heavy cream.” It has a fat content of approximately 35-38%, which contributes to the ice cream’s rich texture.

**If you’re making this delicious ice cream outside of the Christmas season when candy canes might be scarce, you can use Starlight mints instead. These classic peppermint candies are readily available in the candy aisle year-round.

Nutrition

Course:
Dessert

Cuisine:
American

Calories:
898

Keyword:
homemade, ice cream, peppermint

Did you make this? I’d love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!