Introduction

This No Churn Peppermint Ice Cream Milkshake is a festive and refreshing treat perfect for the holiday season or any time you crave a cool minty delight. Combining homemade peppermint ice cream with a creamy milkshake base, it’s both easy to make and irresistibly delicious.

A rectangular silver metal pan filled with a creamy white ice cream that has small pieces of crushed red and white candy cane mixed throughout and lightly swirled on top, giving it a textured surface; the pan is placed on a white cloth with red stripes lying on a white marbled surface, next to a shiny silver ice cream scoop. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups heavy whipping cream (1 pint)
14 oz. sweetened condensed milk
1 tablespoon pure peppermint extract
¾ cup candy cane pieces, finely ground (plus extra for topping)
2 scoops No Churn Peppermint Ice Cream (about 1 cup)
½ cup milk (whole or skim)
½ tablespoon pure vanilla extract
Candy cane pieces (for decoration)
Sweetened whipped cream (for serving)

Instructions

Step 1: To make the peppermint ice cream, pour the heavy whipping cream into a large bowl. Use a hand or stand mixer to whip the cream slowly at first, then increase the speed until soft peaks form.
Step 2: In a separate bowl, combine the sweetened condensed milk with the peppermint extract and the finely ground candy cane pieces. Stir until the mixture is smooth.
Step 3: Gently fold the sweetened condensed milk mixture into the whipped cream using a rubber spatula until fully combined.
Step 4: Pour the ice cream mixture into a loaf pan and sprinkle additional candy cane pieces on top. Freeze overnight until firm.
Step 5: Make the milkshake by scooping the homemade peppermint ice cream into the base of a blender. Add the milk and vanilla extract.
Step 6: Blend the ice cream, milk, and vanilla extract until creamy and smooth.
Step 7: Pour the milkshake into glasses, top with sweetened whipped cream and extra candy cane pieces. Serve immediately and enjoy!

Tips & Variations

For a stronger mint flavor, add a little extra peppermint extract, but be careful not to overpower the taste.
Crush candy canes finely to avoid a crunchy texture; larger pieces may be too hard in the ice cream.
Use full-fat milk for a richer milkshake or skim milk for a lighter version.
Try adding a tablespoon of chocolate syrup to the blender for a peppermint-chocolate twist.

Storage

Store leftover peppermint ice cream tightly covered in the freezer for up to 2 weeks. For the milkshake, consume immediately for the best texture. If needed, you can store the blended milkshake in the refrigerator for up to 24 hours, but expect some separation; simply stir or re-blend before drinking.

How to Serve

A close-up of two tall, clear glasses filled with a creamy white drink, topped with a thick layer of whipped cream mixed with small red and white crushed peppermint pieces. Each glass has a red and white striped paper straw placed in the middle, standing upright. The glasses have condensation on the outside, giving a cold look. The background is black, creating a strong contrast with the white drink and creamy topping. The glasses have script text printed in black and red. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought peppermint ice cream instead of making it?

Yes, you can substitute store-bought peppermint ice cream to save time. Simply use about 2 cups in place of the homemade version and blend as directed for the milkshake.

What if I don’t have candy canes? Can I use other candy?

You can replace candy canes with crushed peppermints or peppermint bark for a similar flavor and texture. Avoid sticky or chewy candies that won’t blend well.