I know, I know- it’s DECEMBER. “Why on earth is this crazy woman sharing a no-churn peppermint cookie ice cream recipe?” In our house, ice cream is supreme, and mint Oreos are a favorite. This simple frozen treat is one all of my people enjoy, and I hope it becomes one of yours too.
But first, let me just tell you that this has been such a special week. Truly. Last week’s release of my first book, Her Daily Bread, found me on the receiving end of SO. MUCH. LOVE. I was over the moon for all of the encouragement, and so many of the heartfelt texts, emails, and DMs had me in tears. Her Daily Bread is truly an outpouring of my heart, and it means the world to see so many people embracing it as such. We won’t talk about the book on this site forever, but I just couldn’t let the moment pass without saying thank you.
In addition, Christmas is just around the corner! My kids have been out of school for a few days now, and I have enjoyed doing all the fun Christmassy stuff: cookie decorating, movies, crafts, and way too much Pentatonix. My kids love to get in the kitchen with me almost as much as they enjoy eating the fruit of that labor, and, as a result, this no-churn peppermint cookie ice cream has been made twice this month. A favorite in our house, this simple frozen dessert is a go-to when our pantry is overflowing with candy canes and cookies from class parties and gift baskets. If you like peppermint and ice cream, this one will definitely be a winner for you.
I hope the next few days are full of the good stuff: rest, joy, and lots of no-churn peppermint cookie ice cream. Don’t forget to slow down long enough to enjoy every bit of it. Merry Christmas to you all!
If you like this no-churn peppermint cookie ice cream you should try:Print
No-Churn Peppermint Cookie Ice Cream
This no-Churn Peppermint Cookie Ice Cream is loaded with crushed candy canes and chocolate sandwich cookies and can be made in less than 5 minutes without an ice cream machine!
- Prep Time: 5
- Total Time: 360
- Yield: 1 Quart
- Category: Dessert
- 1 (14 ounce) can sweetened condensed milk
- 2 cups heavy whipping cream
- 1/2 cup finely crushed candy canes or peppermints
- 1–1/4 cups crushed chocolate sandwich cookies (about 12 cookies)
- In a large bowl or the bowl of a stand mixer, combine the sweetened condensed milk and whipping cream and whip on medium speed until it thickens to a fluffy, cloud-like mixture. Fold in the crushed candy canes and sandwich cookies until well combined. Spread the mixture out into a 9×4″ loaf pan or freezer-safe dish and cover with aluminum foil to protect. Allow to freeze until solid, about 6 hours or overnight. Enjoy!