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Oh yes – two of my favorite things swirled into one: ice cream + peppermint (with a sprinkle of Christmas cheer for good measure)! Topped with some form of chocolate and maybe some peanut butter because I’m
weird cool like that, this Candy Cane Ice Cream is my new favorite treat.
- Plain Hot Fudge Sauce (Necessary Food, pg. 413)
- Peanut Butter Hot Fudge Topping (Necessary Food, pg. 414)
- Hershey’s Sugar-Free Syrup (level:easy, found at your local grocery store and sweetened mostly with erythritol)
- 5 Ingredient Chocolate Cake (Necessary Food, pg. 262)
- Fudgy Chocolate Brownie Cake (Necessary Food, pg. 266)
- One Bowl Chocolate Cake (Necessary Food, pg. 269)
- Basic Chocolate Layer Cake (Necessary Food, pg. 271)
- Hot Fudge Cake (Necessary Food, pg. 274)
- Briana’s Ultimate Brownies (Necessary Food, pg. 323)
- Cream Cheese Swirl Brownies (Necessary Food, pg. 324)
- Peppermint Ganache Brownies (Necessary Food, pg. 325)
- Chocolate Peppermint Cupcakes
And that list was just a reminder that my cookbook, Necessary Food, contains many delicious exclusive recipes and would make an excellent Christmas gift. 😛 Be sure to try a new recipe for Christmas this year! The Cream Cheese Swirl Brownies and Peppermint Ganache Brownies are special favorites of mine.
I’ve been experimenting with various ice cream techniques over the past few months and have been getting some very favorable results by combining certain ingredients and methods of preparation. Everything in this ice cream is there for a reason, so think twice before you substitute. 😉 This Candy Cane Ice Cream is my favorite ice cream recipe to date; even my DAD said it was good, and from the guy who dramatically shivers from the aftertaste every time he takes a bite of something sweetened with an alternative sweetener, that’s saying a lot! (He often enjoys my savory recipes, but he would rather do without sweets than detect any aftertaste.)
This ice cream is good right after churning, but it’s actually meant to be eaten when it’s harder, like a scooped ice cream. If you let it freeze hard in the freezer for a few hours or overnight, it will thaw to a scoopable texture at room temperature in about 10 minutes! The key is to use a shallow container so it thaws faster. The texture is amazing!
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As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!
- 2 c. half and half
- 2 c. unsweetened almond milk
- 4 egg yolks
- ⅛ tsp. salt
- 1 tsp. glucomannan
- 1 c. heavy whipping cream
- ¼ c. xylitol* (or more, to taste)
- 1 T. vegetable glycerin**
- 1 tsp. each peppermint, vanilla extract
- 3/32 tsp. (3 doonks) THM Pure Stevia Extract Powder
- 5-6 drops red food coloring
- Blend the first set of ingredients until smooth (I use an immersion blender) and cook in a nonstick kettle just until the mixture starts to bubble, whisking often. As soon as it starts to bubble, pull it off the heat.
- Add the cream, sweetener, glycerin, and extracts. Peppermint extracts can vary in strength, so start with less than 1 teaspoon and work your way up, tasting as you go. Blend these ingredients into the ice cream base; I use an immersion blender so I don't have to blend hot liquids in a covered blender. Let the ice cream base cool to room temperature, then refrigerate to chill completely before churning (overnight is great).
- Churn the ice cream in a 1½ - qt. automatic countertop ice cream churn according to manufacturer's directions. Transfer to a shallow sealable container and swirl 5-6 drops of red food coloring into the ice cream with a spatula for a candy cane effect. Freeze to firm up before serving. Ice cream frozen for long periods will freeze hard, but when stored in a shallow container, it thaws to scoopable consistency in about 10 minutes on the kitchen counter!
**I don't recommend omitting the vegetable glycerin either. It helps keep the ice cream from sticking to the ice cream maker and vastly improves the creamy texture of the ice cream. We buy this brand from Amazon.
-Glucomannan brands can vary in strength, so if yours is on the strong side and you think it makes this ice cream slimy or masks too much flavor, feel free to decrease the amount (don't omit). This was the amount that worked best for me; I use Konjac Foods brand glucomannan.
-Feel free to add some crushed sugar-free peppermints or a chocolate ganache swirl to take it over the top! The Plain Hot Fudge Sauce (pg. 413) or Peanut Butter Hot Fudge Topping (pg. 414) from my cookbook would be great toppings.