One of my favorite seasonal flavors is peppermint. The holiday season isn’t the same without my favorite peppermint treats. Every Christmas, I make a batch of this No-Churn Peppermint Ice Cream to keep in our freezer. It’s a great easy dessert that the kids love and I love knowing it’s ready in the freezer. We use it for ice cream sandwiches, sundaes and layered desserts. You’ll love the true peppermint flavor and the creamy texture.

You don’t need an ice cream maker for delicious homemade ice cream. It’s actually quite simple to make and you won’t get an icy texture. Creamy, smooth and rich ice cream can be made without churning. There’s no freezing bowls or waiting for custard to turn with this recipe. It’s simple and makes the most indulgent ice cream you’ve ever tasted.

Looking for more homemade ice cream recipes to satisfy your sweet tooth? My No-Churn Strawberry Ice Cream and No-Churn Peach Ice Cream are the summer sister recipes to this peppermint one!

What Does No-Churn Mean?

Essentially, no-churn means that you won’t need an ice cream maker. It only takes a few hours for this Peppermint Ice Cream to be scooped and ready to enjoy. Egg custards are what we use in ice cream machines. They’re delicate and temperamental. This recipe doesn’t use a custard ice cream. Instead, you’re working with three ingredients.

The Secret Ingredients

The three simple ingredients are sweetened condensed milk, heavy whipping cream and vanilla extract. That’s all it takes for a basic homemade ice cream. After that, it’s just adding your favorite flavorings. For this peppermint version, we use peppermint extract (find it in your baking section), crushed peppermint candy and a bit of food coloring for that perfect pink look.

How to Make No-Churn Peppermint Ice Cream Without a Machine

To make homemade ice cream without a machine, you’ll get a little bit of an arm workout in. You’ll whip the three base ingredients together until stiff peaks form. Fold the whipped cream into the sweetened condensed milk and vanilla extract.

Next, you can fold in any desired flavorings or mix-ins. This is when you’ll add the peppermint extract, crushed peppermint candy and food coloring.

Once you’ve made your base, you’ll need containers for freezing. Did know that a metal container will freeze the ice cream faster and better than a glass pan? I suggest using actual ice cream containers, or bread loaf pans if you don’t have other options.

Lastly, you’ll be freezing your ice cream. Freeze for 5-6 hours or overnight. Once it’s made, just store the ice cream in the freezer and make individual portions for serving.

How Long Does Homemade Ice Cream Last?

This homemade no-churn ice cream will last for 6 months in the freezer. Keep the container tightly sealed to prevent freezer burn. I like to store my ice cream towards the back of the freezer where the temperature is more stable. It won’t melt slightly when someone leaves the freezer door open.

Directions To Make No-Churn Peppermint Ice Cream

With a mixer, beat heavy whipping cream until thick. Pour in sweetened condensed milk and vanilla and fold in until smooth. Add in the gel food coloring and stir.

Next, spoon ice cream into a freezer safe container, adding in half the ice cream, then half the peppermint chips and then repeating with a second layer.

Freeze for 5-6 hours or overnight. When it is time to serve, remove from freezer and let sit on the counter to soften for 5-10 minutes before. Scoop with an ice cream scoop.