Peppermint Ice Cream

Recipe from Oxmoor House

More From Oxmoor House


  • 1/2 pound peppermint candy, crushed
  • 2 cups milk
  • 2 egg whites
  • 2 cups whipping cream, whipped


  1. Soak crushed peppermint candy in milk in a large metal mixing bowl overnight.
  2. Beat egg whites (at room temperature) until stiff peaks form. Slowly fold egg whites and whipped cream into candy-milk mixture. Freeze 2 hours. Beat with an electric mixer until mixture is slushy. Return ice cream to freezer for several hours or until firm.
  3. Spoon into individual bowls, and serve immediately.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Peppermint Ice Cream Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy