On my birthday this past year, I received an ice cream maker from Ryan. If you’ve been reading this blog for a while now, you know ice cream is my favorite food. By far. It takes the cake above all other food by a landslide, and just thinking about a cold, creamy bowl of ice cream is enough to make me feel a little giddy. My affinity for ice cream runs deep.
Naturally, after receiving a new ice cream maker, I became a little obsessed with making homemade ice cream. I’d love to blame this on the fact that I was in the third trimester of my pregnancy in the heat of the summer, but that would be a blatant lie. I want ice cream regardless of the outside temperatures and regardless of whether or not I’m growing a tiny human in my belly. I had a lot of homemade ice cream successes, most notably a batch of cookies ‘n’ cream that was jam-packed with so many cookies it put the store bought versions to shame.
Now that we’re smack-dab in the middle of the holiday season, my desire to make festive ice cream flavors has kicked into high gear. I’ve been experimenting with eggnog ice cream made with crushed Biscoff cookies (oh my gosh, so good), gingerbread ice cream (this one I need to work on) and, the recipe I’m sharing with you guys today, Peppermint Cookies ‘n’ Cream Ice Cream.
We’re talking tons of crunchy cookie pieces swirled into a refreshingly minty-vanilla ice cream base that’s so good even Santa would bypass a plate of cookies in favor of a bowl of this holiday magic.
Here’s everything you need to make it:
- PET® Dairy Whole Milk
- PET Heavy Whipping Cream
- Peppermint Extract
- Vanilla Extract
- Candy Canes or Peppermints
- Chocolate Sandwich Cookies
There are a few non-negotiables for me when it comes to making homemade ice cream. Most important, for me, is using some combination of whole milk, heavy whipping cream or half ‘n’ half as the base. Icy ice cream is my biggest pet peeve so I’m not willing to chance it with ingredients that might yield a less-than-creamy ice cream base.
For this batch of peppermint cookies ‘n’ cream ice cream, I used a combination of farm-fresh whole milk and heavy whipping cream from PET® Dairy, which is farmer-owned and sources its milk from family farms in our region. One family farm in the Charlotte area that supplies milk to PET is Sand Hills Dairy, a third-generation dairy farm run by Scott and Kitty Mayer in Newberry, South Carolina. Started as Mayer Farms in 1949, the family has grown the farm and welcomed more family into their business along the way. Knowing that PET’s milks, creams and eggnogs I see on the shelves at the grocery store near me might have come from the Mayer Family is pretty darn cool and makes scooping up a bowl of this peppermint cookies ‘n’ cream ice cream feel a little more special!
Integrated into the milk and cream base is a bunch of finely crushed peppermints (or candy canes!) that give the ice cream a subtle pink hue and a whole lot of refreshing peppermint flavor. I used a food processor to crush the peppermints but if you choose to crush them by hand, make sure you really put some elbow grease behind it because you want them almost powder-like in consistency.
And then there’s the cookies. LOTS of cookies. I didn’t skimp on the cookies because cookies ‘n’ cream ice cream without a lot of cookie chunks might as well be plain ol’ vanilla if you ask me. I want the cookies to be the star and not fade into the background, ya know?
Once the ice cream is all churned up and beautifully thick and creamy, you’ll want to freeze it for 8 hours (or overnight) so it has time to harden just a bit and become perfectly scoopable. This is not the kind of ice cream that will come out rock-hard after 8 hours though. It has the kind of texture I like to refer to as “ice cream you immediately eat right after you bring it home from the grocery store” consistency which, for me, is my all-time favorite. It’s hard enough to maintain its shape when scooped but soft enough to taste almost whipped but still oh so creamy. I want some more of THAT in my life every day, please!
Regardless of whether it’s 70 degrees where you are or 30 degrees in your hometown, I hope this peppermint cookies ‘n’ cream ice cream makes your holiday season a little sweeter!
Peppermint Cookies ‘n’ Cream Ice Cream
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Peppermint Cookies ‘n’ Cream Ice Cream
Description
This Peppermint Cookies ‘n’ Cream Ice Cream is a cold and creamy holiday delight packed with crunchy cookie pieces.
Ingredients
- 2 cups PET heavy whipping cream
- 1 cup PET whole milk
- 4 ounces very finely crushed peppermint candies or candy canes (approximately 22 crushed Starlight Mints) + additional 1/4 cup finely chopped peppermints (for garnish, if desired)
- 3/4 cup sugar
- 3/4 teaspoon vanilla extract
- 1/8 teaspoon peppermint extract
- 2 dozen chocolate sandwich cookies, crushed
Instructions
- Combine heavy whipping cream, whole milk, 4 ounces crushed peppermint candies (see note below!), sugar, vanilla and peppermint extract in a large mixing bowl and whisk together vigorously until everything is combined and sugar is no longer grainy in the mix. (Letting it sit for 30 minutes in the refrigerator and then whisking it again — or blending in a high-powdered blender — helps the sugar dissolve well.)
- Pour into ice cream maker and churn for approximately 30 minutes, or until ice cream begins to thicken and become very creamy.
- Pour crushed cookies into the ice cream and allow to churn for an additional 5 minutes.
- Using a spatula, transfer the mixture into a baking dish (I used a typical loaf pan) and cover. Freeze for at least 8 hours or, ideally, overnight.
- Remove from the freezer and scoop into bowls. Garnish with additional cookies and crushed peppermint (if desired) and enjoy!
Notes
If your peppermint candies do not dissolve into the creamy mixture and begin to clump together, you may need to transfer the mixture into a high-powered blender to make sure no clumps remain.
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Made this tonight and delicious.. however the crushed peppermints ended up clumping together quite a bit, even after trying to separate it after having it sit and whisked. Not sure if you have any recommendations?
Hi Amy! So sorry for my delayed response — your comment initially went to spam! Anyway, first, I’m so glad you thought the recipe was delicious. I’m sorry you had issues with the peppermint clumping. My best advice if this happens again is to transfer the mixture to a high-powered blender before pouring into into your ice cream maker to make sure it’s all very smooth. I also apprecaite your comment and updated the recipe with this little tip just in case anyone else runs into this issue!
At one point you said eggs were needed but they aren’t in the actual recipe. Are they needed?
No! Sorry about that — the recipe, as written, is correct! I initially created this recipe off a cookies n cream one I shared on the blog earlier and it had eggs so that list was just out of habit but I didn’t use them in this recipe at all!
I am a big fan of the recipe! Loved it a lot! Thank you!
I grew up in Newberry, SC! So cool. This recipe looks DELICIOUS!! Thanks for sharing❤️
Oh that’s awesome!! And hope you enjoy the recipe!! 💗
Julie – can you post a link to the ice cream maker you have? I’ve been searching but can’t seem to find it. Thanks so much!
yes! we have the cuisinart ice cream maker and it’s fabulous!! https://bit.ly/3mfm2Nq
What kind of container do you use to put your ice cream in, to freeze? I’m hoping to get an ice cream maker for the holiday and I keep saving all your yummy recipes!
I use these Rubbermaid Brilliance Glass containers and they’re awesome!! https://bit.ly/2Lxjygz I love the way the tops create a tight, leak-proof seal, at that size is great for ice cream. Also, full disclosure, I am working with Rubbermaid on an Instagram campaign but truly love the product and they’ve become my go-to storage containers!
Made this yesterday and planned to keep it to serve on Christmas but we couldn’t stop eating it!!! It was SO good and the cookie to ice cream ratio was perfect. Looks like we have to make another batch for Christmas!
LOVE this recipe! I followed pretty much to a T but didn’t add the peppermint extract – I think the peppermint candy gives the perfect amount of peppermint flavor. I’ve only ever made ice cream with the custard/egg base, and this was so much easier and faster, but just as creamy and rich. Since there’s no such thing as too many cookies, I topped the tub of ice cream with extra crushed cookies 😉 Thanks for such a yummy recipe, Julie!