This delicious Peppermint Schnapps Ice Cream is fast and easy to make. It's a no-churn recipe that's smooth, creamy, and loaded with big, bold, peppermint flavor.
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I happen to love the flavor of peppermint, especially during the holidays. This peppermint candy ice cream packs a punch of peppermint flavor into a pretty pink presentation.
How this recipe came to be
This recipe was inspired by two people. My soon to be daughter-in-law, Lauren, and my great grandma Patterson.
Lauren LOVES peppermint ice cream, and my great grandma Patterson used to LOVE her peppermint schnapps.
Lauren especially enjoyed this peppermint no-churn ice cream last Christmas, and I know my great grandma would have thoroughly enjoyed it as well.
- How this recipe came to be
- The ingredient list
- Ingredient savvy
- The easy instructions
- A delicious holiday menu
- How much ice cream does this recipe make
- How long to freeze before serving
- How to store in the freezer
- Top tips for success
- Additional peppermint recipes
- Peppermint Schnapps Ice Cream (No-Churn)
The ingredient list
*Please note that the exact measurements along with a new "shop the recipe" feature from Instacart is available in the printable recipe card.
I recommend using full-fat heavy whipping cream for the best tasting and best consistency for this no-churn ice peppermint cream. Using anything less will prevent your ice cream from having the very best flavor (and all important texture) it can have. After all, it's the holidays, so give in and go all out!
Sweetened condensed milk is a non-negotiable ingredient in a no-churn ice cream recipe. Since it's the only sweetener in the recipe (other than the crushed candy) it will give your ice cream a delicate sweetness you'll love spoonful after delicious spoonful.
The peppermint schnapps in this recipe is optional (especially if you're feeding young children), but if you can, I encourage you to use it. The alcohol (even in a small amount) helps to prevent ice crystals from forming in no-churn ice cream, making it creamier and more like a custard-based ice cream that is made in an ice cream maker.
Pink or red gel food coloring is another entirely optional ingredient in this recipe. I like my peppermint ice cream to be pink in color, so that's why I used it. If that isn't an issue for you, by all means, omit the food coloring. Your homemade peppermint ice cream will still be delicious, with or without the pretty pink color.
The type of peppermint candy you choose doesn't matter since you'll be crushing it anyway. Feel free to use the round starlight mints, candy canes, or peppermint sticks. Whatever you have or can find in the store will work just fine.
Peppermint extract is an ingredient that can creep up on you and overwhelm the palate if you're not careful. Adding a little at a time and tasting as you go is the best way to ensure you'll love the flavor. Remember, you can always add more, but you can't remove it once it's added.
The easy instructions
Crush peppermint candy in a zip-top bag. You'll need about 1-1¼ cup of crushed candy. Set aside.
Add 4 cups of cold heavy whipping cream (make no substitutions) to a chilled bowl.
Start on low and gradually increase the speed to high to blend. Whip the cream until soft peaks form. It takes about 3-4 minutes. Add the sweetened condensed milk to the whipped cream,
and the peppermint and vanilla extract to the whipped cream and sweetened condensed milk mixture.
Whip again until thoroughly combined (but don't overbeat) and soft peaks are still present.
Add the peppermint schnapps to the bowl and stir well.
Add most of the crushed candy (reserving some for garnish). Stir again to combine.
Add in the pink (or red) gel food color until the desired shade of pink is achieved. Taste, and If more peppermint flavor is required, add a little more peppermint extract.
Stir well to achieve an even color throughout, and spoon the mixture into a freezer-safe container.
Smooth the top of the ice cream and sprinkle the remaining crushed candy on top.
Place the ice cream into the freezer for at least 4 hours before serving.
After freezing, allow the ice cream to sit at room temperature for 10 minutes before scooping and serving.
A delicious holiday menu
Here are a few suggestions for Christmas menu where this peppermint candy ice cream would fit in perfectly as a delicious ending to a fabulous meal.
This festive Pork Roast with Cranberry Relish Glaze is special enough to serve your family and friends over the holidays, but you'll never have to tell your guests just how easy it was to make. That can be our little secret!
This easy colorful Holiday Vegetable Sauté is a feast for the eyes as well as the taste buds, and it's the perfect accompaniment to any holiday meal.
The ultimate comfort food is kicked up a notch or two with these Celery Root Mashed Potatoes. The flavor of potato and celery root complement each other amazingly well.
Ho! Ho! Ho! This tasty and charming Buttermilk Honey Santa Bread is as whimsical as he is delicious. With my easy-to-follow step-by-step instructions, he'll be on your holiday table in no time.
How much ice cream does this recipe make
As written this recipe will make approximately one and a half quarts of no-churn peppermint ice cream. If needed you can easily cut the recipe in half, but why would you? *wink*
How long to freeze before serving
I like to go for a minimum of four hours or even overnight. However, if you can't wait that long, of course, you can serve it sooner, but it will be more like a soft-serve consistency than a scoop-able consistency.
How to store in the freezer
Once made and completely frozen, store the ice cream in a freezer-safe container and make sure to cover it well with a few layers of plastic wrap or foil. It will keep well in the freezer for up to 3 weeks if stored properly.
Top tips for success
Keep all the ingredients as cold as possible before starting.
It's also best to place the bowl and beaters in the freezer for at least 10 minutes before starting. A cold bowl and beaters will whip the cream faster and with more volume than using a warm bowl and beaters.
Additional peppermint recipes
These Chocolate Dipped Peppermint Shortbread Cookies will be the star of any cookie platter. They're all dressed up and ready to party!
Chocolate Espresso Peppermint Fudge is rich, creamy, and not overly sweet. It makes the perfect homemade food gift which will show the people on your gift list just how much you care!
These festive and charming Holly Berry Chocolate Peppermint Cupcakes are sure to be a hit with your family and friends this holiday season!
No-Bake Peppermint Buttercream Wafer Cookies are the perfect holiday cookie. Homemade peppermint buttercream is sandwiched between two crispy wafer sheets, sliced, and then dipped into white chocolate and festive sprinkles.
Kick up your hot chocolate game this winter by making and serving this delicious Peppermint White Hot Chocolate! It's like a holiday hug from the inside out!
⭐If you've made this recipe, or are excited to make this recipe, I'd appreciate it if you'd take a moment to leave it a star rating on the recipe card, along with a comment if you're so inclined. Thank you. 🙂
Peppermint Schnapps Ice Cream (No-Churn)
- 4 cups heavy cream very cold
- 1 can sweetened condensed milk
- 1¼ cups crushed peppermint candy reserve 2 tablespoons for garnish
- ¼ cup peppermint schnapps optional
- 1 teaspoon pure vanilla extract
- ½ teaspoon peppermint extract or to taste
- 5 drops pink (or red) gel food color optional, or to color preference
- Crush peppermint candy in a zip-top bag using a rolling pin. You'll need about 1-1¼ cups of crushed candy. Set aside.
- Add the very cold heavy whipping cream to a chilled bowl.
- Start the beaters on low and gradually increase the speed to high. Whip the cream until soft peaks form. This takes about 3-4 minutes.
- Add the sweetened condensed milk to the whipped cream along with the peppermint and vanilla extract. Whip again until thoroughly combined, but don't overbeat.
- Add the peppermint schnapps and most of the crushed candy (reserving some for garnish) to the whipped cream mixture. Switch to a spatula and stir well.
- Add the pink (or red) gel food color until the desired shade of color is achieved. Stir well to achieve an even color.
- Taste, and If more peppermint flavor is required add a touch more peppermint extract. Spoon the ice cream mixture into a freezer-safe container.
- Smooth the top of the ice cream and sprinkle the remaining crushed candy on top. Place the ice cream into the freezer for at least 4 hours before scooping and serving.
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!
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