Pink Peppermint Stick Ice Cream

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Recipe photo
Hands-on time:
Total time:
Yield: 1 quart

Recipe photo

When the holiday season ends, stock up on those peppermint candy canes, and make this sweet minty treat year-round. Cool, creamy and luscious by itself, or paired with chocolate cookies or brownies, you can't go wrong with the refreshing taste of peppermint. And pretty pink scoops make everyone feel special!

Pink Peppermint Stick Ice Cream

star rating (7) rate this recipe »
Hands-on time:
Total time:
Yield: 1 quart
Published: 05/16/2013


  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 large eggs, pasteurized
  • 1/3 cup granulated sugar
  • 3 tablespoons dry instant vanilla pudding mix OR pastry cream filling mix
  • 1/8 teaspoon peppermint oil
  • 6 to 8 peppermint candy canes, finely crushed, about 1/3 cup
  • a few drops of pink food coloring, if desired


1) In a large mixing bowl blend together the cream and milk. Add the eggs and sugar, whisking until the mixture begins to thicken.

2) Add the vanilla pudding mix or pastry cream filling mix and whisk until dissolved.

3) Stir in the peppermint oil and crushed candy canes, and continue to stir for about 1 minute. This will allow the smallest pieces of candy to dissolve and begin to turn the mixture pink.

4) If you want the ice cream to be brighter pink, add a few drops of food coloring.

5) Chill the ice cream base for 2 hours minimum, or up to overnight. A cold base will freeze faster, resulting in a smoother ice cream.

6) Freeze the base in your ice cream maker according to the manufacturer's directions. If desired, add extra crushed peppermints or more candy cane bits to the mix during the last 5 minutes of freezing.

Yield: 1 quart.


  • star rating 01/08/2015
  • Jennifer from Honolulu, HI
  • I don't think the peppermint extract/oil is even necessary (it's too easy to add too much and render your ice cream inedible). I substituted a splash of vanilla instead and it is a perfect sweet mint. And pink!
  • star rating 12/29/2014
  • Lydia from Oakland, CA
  • Super easy, super tasty. I made it without any eggs--just half/half and some extra heavy cream, and superfine sugar. Delicious! Thanks!!!
  • star rating 06/10/2014
  • dougrobinson5 from KAF Community
  • If you substitute Cinnamon Imperials and treat them the same as the Peppermint Sticks, you get the famous Buffalo Cinnamon Ice Cream. Nick Charlap eat your heart out....we have hacked the recipe.
  • star rating 12/19/2013
  • Louise from Massachusetts
  • Absolutely delicious, and so smooth and creamy! I think next time I will save out half the crushed candy canes to add in toward the end of churning - all my pieces dissolved during churning, and I like to have some little bits to bite into. Other than that, no complaints at all. A perfect Christmas treat!
  • star rating 11/10/2013
  • Lori from NC
  • So Creamy
  • star rating 07/25/2013
  • Linda from North Carolina
  • My husband absolutely loves this recipe.
  • star rating 07/21/2013
  • Diane from Tampa, FL
  • Oh my word....this is awesome! So quick and easy and i'm so glad i bought extra boxes of candy canes. Off to make some brownies while the batch freezes.

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