peppermint ice cream

peppermint ice cream

Prep time 45 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Dessert, Snack
Misc Child Friendly, Serve Cold


  • 1/4 c. corn syrup
  • 1 3/4 c. sugar
  • 4 c. full fat non-dairy milk (I like canned coconut milk) (If you want to use dairy, use 2 c. heavy cream and 2 c. whole milk)
  • 1 Tbs. gluten free vanilla extract
  • 1 tsp. gluten free peppermint extract (or a few drops of peppermint oil--add to your desired intensity)
  • 1 dozen candy canes, crushed finely


Our family has use one particular vanilla recipe every Christmas to make peppermint ice cream for as long as I can remember. The recipe calls for 4 raw eggs and a mix of milk and cream. I modified the recipe to be egg-free and can be made dairy free as well with very good results.


1. Warm 1 c. milk boiling.
2. Mix sugar and corn syrup until very thick, then slowly add 1 c. boiling milk. Mix until the sugar and corn syrup dissolve.
3. All all remaining ingredients EXCEPT for crushed candy canes.
4. Pour milk mixture into an ice cream machine and follow manufacturer's instructions (for newer models it'll take about 30 minutes). About half way through freezing cycle, add crushed peppermint candies.
5. Serve ice cream soft or put in freezer to harden completely.

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