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Of all the homemade ice cream recipes I have shared, this one here JUST might be my favourite. Big statement, right?! If you have read any of my previous homemade ice cream recipes (apple pie ice cream, mini egg ice cream, peach ice cream…) you will know that every time I make a new recipe I think it is better than the last. The truth is, homemade ice cream is just really the best. With Christmas just a few days away (how did that happen?) I wanted to give candy cane ice cream a try. I happened to be baking ginger molasses cookies on the same day and the two flavours together were too perfect not to make them a ‘thing’. Hey ginger molasses cookies and candy cane ice cream, you two are dating now, ok?
Making homemade ice cream can be a bit intimidating if you have never tried it before. It was only about a year ago that I decided to give it a try for my first time after thinking ‘I wish I could make ice cream’ for YEARS. Honestly, it could not be easier to make and I actually mean that. If I am being totally honest with you, baking is not something that has come easily to me (and I’m still working on it). I’ve always been a good cook and love experimenting with recipes but baking has always been a bit of a struggle (following a recipe isn’t really my style but oh so mandatory with baking!). However, baking is something that I have been really determined to become good at. Making ice cream is kind of like baking and, with my baking track record, I had a VERY strong feeling that the homemade ice cream would be a fail the first time I tried it. Well, since this is my fourth recipe I am sharing here, you can safely guess that it turned out well! The recipe is too fool proof and only takes 10 minutes to put together (and then 6 hours to freeze…patience is indeed a virtue, friends!). I know we are all busy and really none of us have time to mess around in the kitchen (and especially not on a recipe that could potentially fail) but if you’re going to give any dessert a shot…I think homemade ice cream is a good one.
I am looking forward to making some of this candy cane ice cream to take to my family gathering on Christmas (seriously, my nieces and nephews LOSE IT for ice cream). I’m wishing you all reading here a wonderful holiday season. I hope that all of you have time off work and get to spend it with family or however you most enjoy. Thank you for reading!
This homemade no churn ice cream is delicious and festive with candy cane flavour.
Using a hand or stand mixer, whip your carton of whipping cream until it forms stiff peaks. This usually takes me about 4-5 minutes using my hand mixer on a high speed but will vary for each machine.
In a separate bowl combine the condensed milk with the vanilla and peppermint extract and stir until well combined.
Remove the candy canes from any plastic wrapping and crush into small bits using a rolling pin.
Add the whipped cream into the condensed milk and gently fold together using a spatula. Add the crushed candy cane into the mixture and lightly fold.
Pour mixture into a loaf pan or glass pan (anything works!) and cover with with a wrap. Place in the freezer for 6 hours or until frozen.
Place 1 scoop of frozen ice cream on the bottom cookie and place the top cookie to flatten the ice cream between the two cookies. Roll the edges in crushed candy cane for an extra festive flare!
I followed a basic ginger molasses cookie recipe from allrecipes.com and the flavour combination was delicious! However, for a Christmass-y treat I could also see sugar cookies or shortbread being a delicious combo. And the candy cane ice cream is a definite winner on its own as well (that’s what I’ll be doing on Christmas). You really just can’t lose with this recipe, Friends!
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