¾cupmini candy canesabout 40 miniature candy canes or 12 large candy canes
3cupsheavy whipping cream
14ouncessweetened condensed milk1 can
2teaspoonspeppermint extract
1teaspoonpure vanilla extract
1teaspoonred food coloring(optional)
Instructions
Place the candy canes in a food processor, and pulse until they’re ground into small pieces. Set aside.
¾ cup mini candy canes
Using an electric mixer with a whisk attachment, whip the heavy cream cream for 5 to 7 minutes until stiff peaks form. Add the sweetened condensed milk, peppermint and vanilla extracts, food coloring if using, and ½ cup of crushed candy canes. Use a spatula to combine the ingredients.
3 cups heavy whipping cream, 14 ounces sweetened condensed milk, 2 teaspoons peppermint extract, 1 teaspoon pure vanilla extract, 1 teaspoon red food coloring
Transfer the “ice cream” to a freezer safe container, and sprinkle the remaining crushed candy canes over the top. Cover with plastic wrap, and freeze for 6 to 8 hours or overnight.
Enjoy cold, and keep frozen for to 2-3 weeks.
Notes
*The calories listed are an approximation based on the ingredients listed in the recipe card and serving size of 1/2 cup of the no-churn peppermint ice cream. Actual calories will vary. *For more information and tips, please refer to the post.