Peppermint Ice Cream

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Place the candy canes in a food processor, and pulse until they’re ground into small pieces. Set aside.

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Use a hand mixer with whisk attachment, to whip heavy cream cream for 5 to 7 minutes until stiff peaks form.

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Add sweetened condensed milk, peppermint and vanilla extracts, and ½ cup of crushed candy canes. Stir to combine.

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Transfer to a freezer safe container, and sprinkle with the remaining candy canes pieces. Cover with plastic wrap, and freeze for 6 to 8 hours or overnight.

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Enjoy cold as a dessert.

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For more recipes, visit Berly's Kitchen!

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