Peppermint Ice Cream

If you make brownies this time of year, you have to have peppermint ice cream to go with it. Peppermint ice cream is absolutely delicious and tastes great! I’ve tried it with and without brownies. I have to tell you it doesn’t matter how you enjoy this ice cream recipe. It’s great either way.

peppermint ice cream

I¬†do have to say that your neighbors will glance at you rather strangely when you bring out your ice cream maker on a 20 degree day. Just smile and wave as they pass by. Nod your head when they ask if you are crazy. In about an hour you’ll understand you are not crazy. You’re actually pretty smart after you take that first spoonful of ice cream.

And the rest of the spoonfuls  er, bowls you may consume afterwards.

peppermint ice cream

And you can use one of our brownie recipes to go with it. They are much better for you than the ice cream. I consider it evening all the calories out.

Black Bean Brownies

Broccoli Brownies

Double Chocolate Brownies with Coconut Sugar

Peppermint Ice Cream


  • 5 egg yolks
  • 1 cup sugar
  • 1 1/2 cups milk (do not use dairy free substitutions)
  • 2 cups heavy cream
  • 2 tsp cornstarch
  • 1-2 tsp peppermint extract or drops of peppermint essential oil
  • 1/2 cup chopped chocolate (optional)
  • 1/4-1/2 cup crushed peppermint candies


  1. In a saucepan set to low heat, place the egg yolks and sugar. Stir occasionally until the sugar has dissolved (around 5-8 minutes). Remove from heat and set the bowl aside.
  2. While the egg yolks and sugar are cooking, in a small bowl, place 1/4 cup of milk and cornstarch. Stir to dissolve. Set aside.
  3. In a large saucepan, place the remaining milk and cream. Stir to combine, then allow to sit until egg and sugar mixture is done. When sugar is dissolved, move egg mixture off the heat and allow to cool. Slide the large saucepan onto the burner and turn heat up to medium. Stir until milk becomes heated and tiny bubbles around the edges form. Remove from heat, than slowly whisk in the egg and sugar mixture, whisking until combined. Add in the cornstarch and milk and continuing whisking until combined.
  4. Finally stir in desired amount of peppermint extract.
  5. Place mixture in your ice cream container and churn according to your ice cream makers manufacturer directions. During the last several minutes of churning, stop the ice cream maker and add the peppermint candies and chocolate if desired. Churn for two to three minutes, taste and add more peppermint extract if needed. Remove from ice cream maker and place ice cream in a freezer safe container for several hours until soft firm.
  6. Serve garnished with additional peppermint candies or chocolate if desired. Serve with warm brownies.

Recipe Adapted From Sprouted Kitchen


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  1. I love the idea of your Peppermint Ice Cream, it looks delicious and perfect for the holidays. Thank you so much for sharing with Full Plate Thursday and have a very Merry Christmas!
    Miz Helen

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