Peppermint Stick Ice Cream

This pale pink ice cream tastes like a creamy, melt-in-your-mouth candy cane.

July 11, 2018

Ingredients

  • 2 cups heavy cream
  • 2 cups half-and-half
  • 70 starlight mints or broken candy canes (2 cups unwrapped), divided

About this recipe

Makes about 1 quart 

Instructions

Place ½ cup mints or candy canes in food processor and pulse until coarsely chopped, about the size of large peas. Set aside in small covered bowl. Place remaining 1½ cups of candy in food processor and pulse until mostly ground – some rice-sized pieces are fine. Combine in large bowl with heavy cream and half-and-half, stirring to dissolve. Cover with wrap and refrigerate for several hours or overnight. Churn until frozen. Add reserved mints during final few minutes. Serve immediately as soft-serve or cover and freeze until firm.

Ingredients

  • 2 cups heavy cream
  • 2 cups half-and-half
  • 70 starlight mints or broken candy canes (2 cups unwrapped), divided