Peppermint Stick Ice Cream


1 cup cold whole milk

3/4 cup granulated sugar

2 cups cold heavy cream

1/2 teaspoon vanilla

1 teaspoon peppermint extract

3/4 cup crushed hard peppermint candies

a couple drops of red food dye to make it pretty and pink


In a medium sized bowl, combine milk and sugar until sugar is dissolved (1-2 minutes). Stir in heavy cream, vanilla and peppermint extract. Turn on your ice cream machine, pour mixture into cold freezer bowl thorough the spout and mix until thickened, about 25-30 minutes. Add crushed peppermints during last 5 minutes of mixing. Eat or place in freezer 2 hours to “ripen”.


  1. What a refreshing recipe in perfect timing for clinging to the last days of summer. I just found your blog. I am enjoying it.

  2. Great flavor but way too much cream we all thought – I will try the same recipe with significantly less cream, more milk??? Or half and half maybe?