Andes Peppermint Crunch candies are great by themselves, but why not chop them up and stir them into homemade peppermint ice cream?
Doesn’t that look delicious?
When I first thought of a peppermint ice cream, I picked a few boxes of mini candy canes off the grocery store shelf. That makes sense, right? Of course! I’ve used candy canes for a chocolate bark before, but let me ask you this – have you ever tried to break those suckers up? You know, put them in a plastic bag and beat them up with a rolling pin?
Yeah, not so easy. Maybe I don’t have enough yoga muscles yet, but that is hard! The sound I make banging around on the candy canes drives my dogs nuts, and I don’t know what’s worse – the sound of banging with a rolling pin on some candy canes or the sound of that PLUS dogs barking their heads off.
Anyway, I have a much easier way for you to enjoy peppermint ice cream and that’s with Andes Peppermint Crunch candies. Only found around this time of year, these candies are soft and break up easily. It takes longer to unwrap each of the candies than it does to crush them up.
Andes Peppermint Crunch candies add a gorgeous red color to the ice cream. There is a crunch of candy in each bite.
Andes Peppermint Crunch Ice Cream
Makes 1 Quart
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup white granulated sugar
- Pinch of salt
- 1 tsp peppermint extract
- 1 package Andes Peppermint Crunch candies, chopped
- In a small saucepan, heat 1 cup heavy cream with the sugar over medium heat until sugar dissolves completely. Stir in the peppermint extract and a pinch of salt.
- In a large container, pour in the other 1 cup heavy cream and the whole milk. Stir in the warm cream and sugar mixture.
- Cover and place in the refrigerator for 4 hours or until mixture is completely chilled. Churn in your ice cream maker for 25 minutes.
- At the very end, add the chopped Andes Peppermint Crunch candies. Scoop ice cream into freezer-safe containers and freeze for one hour before serving.