Easy Peppermint Ice Cream

  • 1 quart whole milk
  • 1 pound (16 ounces) peppermint candy
  • 1 pint (2 cups) half-and-half
  • 1 pint (2 cups) whipping cream, whipped
  1. Combine the milk and candy. Cover and refrigerate for 12 hours. Candy will dissolve.
  2. Combine the candy mixture with the half-and-half. Make sure ingredients are chilled. Then gently fold the whipped cream into the candy mixture.
  3. Pour mixture into freezer can of hand-turned or electric ice cream freezer. Freeze according to freezer manufacturer's directions. Let ice cream ripen for at least 1 hour before serving.
  4. Makes about 1 gallon.


Kitchen tools you'll need for Easy Peppermint Ice Cream:
Mixing Bowls, Old-fashioned Ice Cream Maker Rubber Spatula

Ready in: 18 Hrs

Recipe editor Patricia Mitchell