Guys, ever since I accidentally created my No-Churn Chocolate Ice Cream recipe, I have become obsessed with making ice cream! For many many reasons, but the first is because I can basically make any flavor imaginable! Like this No-Churn Peppermint Ice Cream we’re talking about today! So dreamy!

I’ll also tell ya I love it, because of how easy this ice cream is to make, aaand because it doesn’t have any of the extra stuff they add to ice cream; all those words I can never pronounce, carogeniaaawhat and dyglicerhiiiides… ya all that stuff! Plus, homemade ice cream is waaay creamier than store bought!

For exaaample, during the shoot for this No-Churn Peppermint Ice Cream, the ice cream got real melty because I left it out of the freezer for an extended period of time. Now normally, when you refreeze ice cream it gets super icy, buuut when I refroze this No-Churn Peppermint Ice Cream, it was so creamy. My fam couldn’t even tell it’d been refrozen! That my friend is a sign of good quality ice cream!

The trick to this ice cream is first the candy canes! In order to make this ice cream, cream cream creeeeaaammmy and smooth, we pulse the candy canes in a food processor until they become a fine dust! Then when the candy canes are added to the ice cream, it’s a smooth finish!

The other trick for this ice cream is the eggs. The eggs give the ice cream substance so when the cream freezes, it freezes soft instead of hard and this in turn helps make the ice cream ultra creamy!

The secret to cooking creamy eggs, (NOT SCRAMBLED EGGS) is suuuugar! The sugar helps liquify the eggs as they cook, so they become a thick and frothy mixture, instead of solidifying. Then when the cooked egg mixture is added to the cream, it creates a smooth, velvety ice cream as it freezes.

And I’m telling ya, once you make this No-Churn Peppermint Ice Cream, you may never go back! It’s lusciously creamy, velvety smooth, and deliciously sweet, with the perfect finishing touch of peppermint! It’s sooo so soooo goooood!

Heck, if ya want to take it up one more level, pair the No-Churn Peppermint Ice Cream with my Chocolate Peppermint Cookies! I guarantee, your mind will be blown. In the best way possible!

How to make No-Churn Peppermint Ice Cream

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1. In a food processor, combine the candy canes and pulse them until they’re a fine dust.
2. Place the candy cane dust into a bowl and stir in the tablespoon of oil.
3. Using a stand mixer, cream together the butter and a 1/4 of sugar.
4. Add in the candy cane mixture. Then cream together for one minute.
5. Add in the vanilla extract and peppermint extract, and whisk for 30 seconds.
6. In a small sauce pan, on medium heat, combine the two eggs and 3/4 cup of sugar.
7. Whisking constantly, cook the eggs until they become frothy, and reach 160° Fahrenheit.
8. Remove the eggs from the heat, and let them cool about 5 minutes.
9. Then turn the stand mixer onto low, and slowly pour in the eggs.
10. Turn the speed up to high, and mix for one minute.
11. Then turn the speed down to low, and slowly add in the heavy cream. Gently increase the speed, as close to full speed, without the cream splattering everywhere.
12. Whisk the heavy cream on medium-high for ten minutes, to help the cream thicken.
13. Then place the cream mixture directly into the freezer for 30 minutes, to help it thicken further.
14. Once 30 minutes is up, remove the cream mixture from the freezer and mix again for another 3 minutes.
15. Pour the cream into a large loaf tin, and place in the freezer for at least two hours, or until set.