Yield: 8 servings
Peppermint Ice Cream
This peppermint ice cream gets its flavor from candy pieces — no extract required!
Prep Time
5 minutes
Cook Time
3 minutes
Additional Time
4 hours
Total Time
4 hours 8 minutes
Ingredients
- 16 large marshmallows
- 1 3/4 cups crushed peppermint candies, divided
- 1 cup hot water
- 1 cup heavy whipping cream
- 1 cup half and half
Instructions
- Place the marshmallows, 1 cup of the crushed candy, and hot water in a large microwave-safe glass bowl. Heat for 2 minutes.
- Carefully remove the bowl from the microwave and stir. Return to the microwave and heat another minute, then stir until the mixture is smooth. Cool, then refrigerate the peppermint syrup until it is completely chilled, about 2 hours.
- Using a chilled bowl and beaters, beat the heavy cream until still peaks form. Gently mix in the half and half. Stir in the chilled peppermint syrup.
- Turn the ice cream maker on, then pour the mixture into the freezer bowl. Churn until the ice cream is thickened, about 40 minutes. Add the remaining 3/4 cup of crushed peppermint candies through the ingredient spout and churn another 5 minutes.
- Serve immediately for soft serve ice cream, or ripen in the freezer for an additional 2 hours for scoopable ice cream.
Notes
This mint ice cream recipe has a high sugar content, so it takes a little longer to freeze and melts a little quicker once removed from the freezer.
The texture will be soft right out of the machine. If you prefer a firmer, scoopable dessert, smooth the peppermint ice cream into a metal loaf pan and freeze for an additional 2 hours.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 191Total Fat: 14gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 44mgSodium: 41mgCarbohydrates: 16gFiber: 0gSugar: 11gProtein: 2g