I made a no-machine peppermint ice cream so creamy and speckled it reads like a Peppermint Milkshake Chickfila Recipe clone, and yes it turns into a ridiculous milkshake if you want one.

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I’m obsessed with this No Churn peppermint mess because it tastes like a grown-up Peppermint Frosty Recipe gone wild. I love the crunch from crushed candy canes and the way sweetened condensed milk makes every bite wickedly smooth.

And yes, I’ll turn it into a milkshake because Milkshakes Recipes are my weak spot, thick, speckled, and unapologetic. It’s simple, loud, and ridiculous in the best way.

I adore the cold punch of peppermint and the bits of candy rattling against the glass. No fluff.

Just cold, creamy, minty chaos that I can’t stop drinking. Seriously, bring me more, right now.

Ingredients

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Sweetened condensed milk — creamy sweetness that makes it rich and keeps it scoopable later.
Cold heavy whipping cream — makes the base fluffy and dreamy, like cloud-level dessert.
Peppermint extract — punchy mint kick, start small unless you want serious minty vibes.
Vanilla extract — warms the mint, gives depth so it’s not just candy sharp.
Crushed candy canes — crunchy bursts and nostalgic candy bits throughout, fun texture pop.
Fine sea salt — balances sweetness, cuts through richness so it’s not cloying.
Red gel coloring — optional speckles that make it festive and photo-ready, not flavoring.
Frozen peppermint ice cream — for milkshakes it’s the immediate minty, creamy base you want.
Whole milk — thins the shake to drinkable bliss, adjust for thickness you like.
Whipped cream — fluffy topper, extra indulgence and looks cute on photos.

Ingredient Quantities

14 ounce sweetened condensed milk (one standard can)

2 cups cold heavy whipping cream

1 teaspoon peppermint extract (start with less if you like it mild)

1/2 teaspoon vanilla extract

3/4 cup crushed candy canes or peppermint candies, plus extra for topping

pinch of fine sea salt

few drops red gel food coloring, optional for speckles

For the milkshake conversion per 2 servings: 2 cups frozen peppermint ice cream

For the milkshake conversion per 2 servings: 1/2 cup whole milk, adjust for thickness

whipped cream for serving, optional

How to Make this

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1. Chill a large metal bowl and beaters in the fridge for 10 minutes, then pour 2 cups cold heavy whipping cream in and whip to stiff peaks so it holds shape, don’t overbeat or it’ll get grainy.

2. In another bowl stir together one 14 ounce can sweetened condensed milk, 1 teaspoon peppermint extract (start with less if you like it mild), 1/2 teaspoon vanilla extract, a pinch of fine sea salt, and a few drops red gel food coloring if you want speckles.

3. Gently fold the whipped cream into the condensed milk mixture with a spatula, use long strokes and keep as much air as possible, stop when mostly combined but still fluffy.

4. Fold in 3/4 cup crushed candy canes or peppermint candies, reserving a little to sprinkle on top later, don’t crush them into dust or the ice cream will get gritty.

5. Transfer mixture to a loaf pan or airtight container, press a piece of plastic wrap directly on the surface to prevent ice crystals, freeze at least 6 hours or overnight until firm.

6. To make a milkshake for 2: scoop 2 cups frozen peppermint ice cream into a blender, add 1/2 cup whole milk (start with less and add more for thinner consistency), blend in short bursts until smooth so it doesn’t melt too fast.

7. Taste the milkshake and adjust: if it needs more mint add a drop of peppermint extract, if too strong add a splash more milk, if you want it sweeter add a spoon of sweetened condensed milk.

8. Pour into chilled glasses, top with whipped cream and the reserved crushed candy canes, and stir with a candy cane for extra fun.

9. Tips: use cold tools and keep mixing quick to avoid melting, freeze the loaf pan uncovered for 1 hour then cover if you want a firmer crust, store leftover ice cream in an airtight container with parchment on top to avoid freezer burn.

Equipment Needed

1. Large metal mixing bowl (for whipping cream)
2. Electric mixer with beaters (or a hand mixer)
3. Rubber/silicone spatula (for folding)
4. Can opener (for the condensed milk)
5. Measuring cups and spoons
6. Loaf pan or airtight freezer-safe container
7. Plastic wrap and parchment paper (to press on surface)
8. Blender (for milkshakes)
9. Ice cream scoop or large spoon
10. Chilled glasses and long spoons or candy canes for serving

FAQ

Q: Can I make this without an ice cream maker? A: Yes, it's a no churn recipe so you just whip the cream, fold in the sweetened condensed milk and flavorings, stir in the crushed candy, then freeze in a loaf pan or container until firm, usually 4 to 6 hours or overnight for best texture.

Q: How strong will the peppermint be? Can I use less? A: Peppermint extract is potent, so start with 1/2 teaspoon if you want it mild and taste the mix before freezing, you can always add more. Remember crushed candy also adds minty sweetness.

Q: How do I get nice candy cane speckles without them turning mushy? A: Crush the candy finely but not to dust, fold most into the ice cream base and save a few sprinkles for the top. If you want extra crunch, toss the crushed candy in a little cornstarch first, it helps keep them from softening too fast.

Q: What's the milkshake conversion and how thick will it be? A: For two servings, blend 2 cups frozen peppermint ice cream with 1/2 cup whole milk, add more milk a tablespoon at a time to loosen if needed. Use less milk for a thicker shake, more for sipping consistency.

Q: Can I make this dairy free or vegan? A: You can try using canned sweetened condensed coconut milk and a full fat coconut whipping cream substitute, but texture and mouthfeel will be different. Also pick vegan peppermint candies. It works okay but won't be identical to the dairy version.

Q: How long will the ice cream keep and can I refreeze scoops? A: Store in an airtight container in the freezer up to 2 weeks for best flavor. If you scoop it and let it soften a lot, refreezing can make it icy, so try to keep scooped portions chilled until serving.

No Churn Peppermint Ice Cream Milkshake #spon Recipe Substitutions and Variations

Sweetened condensed milk: swap with 1 cup evaporated milk plus 1 cup granulated sugar, simmer gently until it thickens and cools. It takes longer but tastes basically the same.
Heavy whipping cream: use chilled full fat coconut cream for a dairy free version. Whips up a little differently, but still gives good creaminess.
Peppermint extract: replace with 1 tablespoon peppermint schnapps or 2 teaspoons finely crushed peppermint candies dissolved in a tablespoon hot water. Schnapps gives boozy heat, crushed candy is non alcoholic and milder.
Whole milk (for the shake): sub in oat milk or half and half for thicker, richer shakes; almond milk works too if you want it lighter.

Pro Tips

1. Chill everything first — bowl, beaters and the loaf pan. Cold gear means faster whipping and fewer ice crystals later, so pop them in the fridge while you prep other ingredients.
2. When folding, use long gentle strokes and stop while there are still streaks of white. Over-mixing knocks out the air and makes the texture dense, so quit a little early and it’ll finish setting in the freezer.
3. Crush the candy canes coarsely so you get crunchy bits not gritty dust. If some pieces are tiny, sift them out for a sprinkle on top instead, that keeps the ice cream from tasting sandy.
4. For storage, press plastic directly onto the surface to block freezer burn, then put the lid on. If you want a firmer crust, stick the container in the freezer uncovered for about an hour before covering.

No Churn Peppermint Ice Cream Milkshake #spon Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I made a no-machine peppermint ice cream so creamy and speckled it reads like a Peppermint Milkshake Chickfila Recipe clone, and yes it turns into a ridiculous milkshake if you want one.

Servings

servings

Calories

406

kcal

Equipment: 1. Large metal mixing bowl (for whipping cream)
2. Electric mixer with beaters (or a hand mixer)
3. Rubber/silicone spatula (for folding)
4. Can opener (for the condensed milk)
5. Measuring cups and spoons
6. Loaf pan or airtight freezer-safe container
7. Plastic wrap and parchment paper (to press on surface)
8. Blender (for milkshakes)
9. Ice cream scoop or large spoon
10. Chilled glasses and long spoons or candy canes for serving

Ingredients

14 ounce sweetened condensed milk (one standard can)
2 cups cold heavy whipping cream
1 teaspoon peppermint extract (start with less if you like it mild)
1/2 teaspoon vanilla extract
3/4 cup crushed candy canes or peppermint candies, plus extra for topping
pinch of fine sea salt
few drops red gel food coloring, optional for speckles
For the milkshake conversion per 2 servings: 2 cups frozen peppermint ice cream
For the milkshake conversion per 2 servings: 1/2 cup whole milk, adjust for thickness
whipped cream for serving, optional

Directions

Chill a large metal bowl and beaters in the fridge for 10 minutes, then pour 2 cups cold heavy whipping cream in and whip to stiff peaks so it holds shape, don’t overbeat or it’ll get grainy.
In another bowl stir together one 14 ounce can sweetened condensed milk, 1 teaspoon peppermint extract (start with less if you like it mild), 1/2 teaspoon vanilla extract, a pinch of fine sea salt, and a few drops red gel food coloring if you want speckles.
Gently fold the whipped cream into the condensed milk mixture with a spatula, use long strokes and keep as much air as possible, stop when mostly combined but still fluffy.
Fold in 3/4 cup crushed candy canes or peppermint candies, reserving a little to sprinkle on top later, don’t crush them into dust or the ice cream will get gritty.
Transfer mixture to a loaf pan or airtight container, press a piece of plastic wrap directly on the surface to prevent ice crystals, freeze at least 6 hours or overnight until firm.
To make a milkshake for 2: scoop 2 cups frozen peppermint ice cream into a blender, add 1/2 cup whole milk (start with less and add more for thinner consistency), blend in short bursts until smooth so it doesn’t melt too fast.
Taste the milkshake and adjust: if it needs more mint add a drop of peppermint extract, if too strong add a splash more milk, if you want it sweeter add a spoon of sweetened condensed milk.
Pour into chilled glasses, top with whipped cream and the reserved crushed candy canes, and stir with a candy cane for extra fun.
Tips: use cold tools and keep mixing quick to avoid melting, freeze the loaf pan uncovered for 1 hour then cover if you want a firmer crust, store leftover ice cream in an airtight container with parchment on top to avoid freezer burn.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.