If you’re on the hunt for a delicious dessert to cool you down this summer or for a festive Holiday dessert, this Peppermint No-Churn Ice Cream definitely hits the spot!
Peppermint No-Churn Ice Cream
I’m a huge fan of peppermint anything. What I love most about this ice cream is that it’s cool enough for the hot summer heat, but it’s tasty enough to carry over into the winter months.
In my mind, peppermint just screams holidays which I why I’m totally fine making this ice cream dessert recipe all year long.
Since I’m not getting any complaints from my family, I’m almost certain that they agree!
What makes this a no-churn ice cream?
This recipe doesn’t need any special ice cream machine, ice cream salts or anything of the sort! It’s so easy to use, you’re going to be asking yourself why you haven’t been making this for years?
Other No-Churn Ice Cream Recipes
If I don’t have any food coloring, can I still make this?
You sure can! The food coloring is just so that it can be pretty. Don’t let something as simple as food coloring stop you…simply skip over that little detail and make it anyway. (This ice cream is all about the flavor!)
How long will this last in the freezer?
It should last a couple of weeks. Just be sure to keep it in a good, secure container so you don’t get any freezer burn on it.
Ingredients to make this no-churn ice cream
- 1 14-oz. can sweetened condensed milk
- 2 cups cold heavy cream
- 1/2-1 teaspoon peppermint extract, to taste
- 1-3 drops pink gel food coloring
- 2/3 cup peppermint chips, divided
Directions to make peppermint ice cream
With a mixer, beat heavy whipping cream until thick. Pour in sweetened condensed milk and vanilla and fold in until smooth. Add in the gel food coloring and stir.
Next, spoon ice cream into a freezer-safe container, adding in half the ice cream, then half the peppermint chips and then repeating with a second layer.
Freeze for 5-6 hours or overnight. When it is time to serve, remove from freezer and let sit on the counter to soften for 5-10 minutes before eating.
Enjoy! This delicious peppermint ice cream recipe is one that you’ll be making over and over again!
Peppermint No-Churn Ice Cream
Ingredients
- 1 14-oz. can sweetened condensed milk
- 2 cups cold heavy cream
- 1/2-1 teaspoon peppermint extract, to taste
- 1-3 drops pink gel food coloring
- 2/3 cup peppermint chips, divided
Instructions
- With a mixer, beat heavy whipping cream until thick. Pour in sweetened condensed milk and vanilla and fold in until smooth. Add in the gel food coloring and stir.
- Next, spoon ice cream into a freezer-safe container, adding in half the ice cream, then half the peppermint chips and then repeating with a second layer.
- Freeze for 5-6 hours or overnight. When it is time to serve, remove from freezer and let sit on the counter to soften for 5-10 minutes before eating.
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