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–+ servings

No Churn Peppermint Cookie Ice Cream

Course: Dessert
Cuisine: Christmas, North American
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 12 servings
Calories: 391kcal
Author: Lord Byron's Kitchen
If you're going to indulge with ice cream, it had better be a good one and nothing beats this No Churn Peppermint Cookie Ice Cream!
Print Recipe

Ingredients

  • 2 cups heavy cream, 35%
  • 14 ounces sweetened condensed milk
  • 1/2 cup candy canes, crushed
  • 1 teaspoon peppermint extract
  • 10 ounces Oreo Thins, mint flavour, roughly broken into bits

Instructions

  • Use a hand-held mixer to beat the heavy cream until stiff peaks form - about 4-5 minutes.
  • On medium speed, continue to beat while slowly adding the sweetened condensed milk and peppermint extract.
  • Use a rubber spatula to stir in all of the crushed candy canes, but keep one tablespoon of the candy canes aside.
  • Keeping a small handful of the crushed Oreo Thins aside, stir the rest into the cream mixture.
  • Transfer the cream to a freezer-friendly container with a tight fitting lid.
  • Smooth out the top and sprinkle over the remaining crushed candy canes and the remaining Oreo Thins.  
  • Cover and freeze for 6 hours before serving.

Nutrition

Calories: 391kcal | Carbohydrates: 45g | Protein: 4g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 65mg | Sodium: 165mg | Potassium: 203mg | Sugar: 34g | Vitamin A: 670IU | Vitamin C: 1.1mg | Calcium: 125mg | Iron: 2.1mg