Cool dish, no ice cream maker required

How to make peppermint ice cream using only three ingredients and no machinery

Growing up in the Midwest, there wasn’t a holiday that didn’t get a little merrier courtesy of a scoop of homemade ice cream. Aside from the Cool Whip-topped pumpkin variety, there wasn’t a pie baked in the twelve-month cycle that didn’t receive the hand-cranked a la mode treatment.

Christmas was no exception. Sure, 12 inches of snow blanketing the Iowa cornfields was enough to freeze your outsides, but has your tongue ever really been too cold for ice cream? Really? On top of pecan pie? Nonsense.

Now that I have my own children, I try not to make ice cream the household staple it was in my youth. Since it’s not a regular occurrence (I prefer to see my feet when I look down) there’s really no way to justify buying and storing an ice cream maker to produce two to three batches a year. At least that’s what my wife tells me.

Thus came my inspiration for Easy Peppermint Ice Cream, a three-ingredient recipe for the creamiest, fluffiest, richest and – frankly – cheapest ice cream around. If peppermint isn’t your flavor, feel free to use any hard sugar candy in its place.

Easy Peppermint Ice Cream
Serves 12

  • 28 candy canes
  • 4 cups heavy whipping cream
  • 2 cups half and half
1    Unwrap candy canes and place in a freezer bag. Seal bag and use a rolling pin to beat candy canes into tiny pieces. Pour candy cane bits into the bottom of an eight-quart freezer-safe container.
2    Pour whipping cream and half and half on top of candy cane bits. Stir until well mixed. Cover and refrigerate for 12 hours, stirring occasionally.
3    Remove from fridge and stir until blended. Pour mixture into the bowl of an electric mixer. Whip until soft peaks begin to form.
4    Place cream back into freezer safe container and freeze until setup, about 8 to 12 hours.

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