Candy Cane Ice Cream
Candy Cane Ice Cream is a delightful holiday treat that combines the rich, creamy texture of homemade ice cream with the refreshing minty flavor of crushed candy canes. With a simple base of heavy cream, whole milk, and sugar, this festive dessert is elevated by the addition of peppermint extract and crunchy candy cane pieces. It’s a perfect way to enjoy the flavors of the season in a cool, indulgent form!
Equipment
- Ice Cream Maker – 1 unit
- Mixing Bowl (1 medium-sized)
- Whisk: 1 unit
- Spatula: 1 unit
- Freezer-Safe Container (1 large container)
Ingredients
- 2 cups 480 mL Heavy Cream
- 1 cup 240 mL Whole Milk
- 3/4 cup 150 g Granulated Sugar
- 1 tsp Vanilla Extract
- 1/4 tsp Peppermint Extract optional, for extra flavor
- 1 cup about 10-12 Candy Canes, crushed
- 1/4 cup 60 mL Peppermint Extract (optional for stronger flavor)
Instructions
Prepare the Ice Cream Base:
- In a large mixing bowl, combine heavy cream, whole milk, and granulated sugar. Whisk together until the sugar is fully dissolved. Add vanilla extract and peppermint extract (if using), and stir to combine.
Chill the Mixture:
- Refrigerate the ice cream base for at least 1 hour to ensure it’s cold before churning.
Churn the Ice Cream:
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-25 minutes to achieve a soft-serve consistency.
Add the Candy Canes:
- Once the ice cream is churned, gently fold in the crushed candy canes, ensuring they are evenly distributed without over-mixing.
Freeze the Ice Cream:
- Transfer the ice cream to a freezer-safe container, smooth the top with a spatula, and cover with a tight-fitting lid. Freeze for at least 4 hours (or overnight) until firm.
Serve and Enjoy:
- Scoop out the candy cane ice cream and serve in bowls, waffle cones, or as part of a festive sundae bar. Garnish with extra crushed candy canes or whipped cream, if desired.
Notes
- Chill Time: Be sure to chill your ice cream base for the best texture. The colder the mixture, the smoother the final result.
- Crushed Candy Canes: You can adjust the size of the crushed candy canes to suit your preference. Larger pieces will create a bigger crunch, while smaller pieces will distribute more evenly throughout the ice cream.
- Vegan Version: To make this ice cream vegan, substitute the heavy cream and whole milk with coconut milk or almond milk and use vegan candy canes.
- Peppermint Extract: If you want a stronger mint flavor, feel free to increase the amount of peppermint extract or add a bit more crushed candy canes.
- Storage: Store the ice cream in a freezer-safe container with a tight lid for up to 2-3 weeks.