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Peppermint Cookies and Cream Ice Cream

Servings: 8 (1/2 cup) servings
Prep Time: 10 mins
Cook Time: 5 mins
2 hrs
Total Time: 2 hrs 15 mins
A rich and creamy ice cream flavored with peppermint and filled with candy cane pieces and crushed peppermint sandwich cookies.
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  • 1 cup whole milk (237 ml)
  • ¾ cup granulated sugar (150 grams)
  • Pinch salt
  • 6 large egg yolks
  • 2 cups whipping cream (475 ml heavy)
  • 1 teaspoon peppermint extract
  • 1 cup candy cane or holiday sandwich cookies , crushed (85 grams)
  • ½ cup crushed candy canes


  • In a saucepan over medium heat, combine the milk, sugar, and salt together. Heat the mixture, stirring until sugar is dissolved and mixture is smooth.
  • In a large bowl, whisk together the egg yolks. Add the hot milk mixture in a steady stream to the egg yolks, while whisking constantly.
  • Pour the mixture back into the saucepan and set over medium heat. Cook until the mixture is thickened and coats the back of a spoon, while stirring constantly, about 3 minutes.
  • Pour the mixture through a strainer into a large bowl. Stir in the heavy cream and peppermint extract. Chill completely in the fridge.
  • Freeze in an ice cream maker according to manufacturer's directions, adding the crushed cookies and candy cane pieces during the last 5 minutes of churning. Scoop ice cream into a large bowl or plastic container and freeze for 2 hours to firm up before serving.
Note: I used candy cane Oreos. Trader Joe's also has a candy cane sandwich cookie. If you can't find any, regular sandwich cookies will work just fine.


Calories: 490kcal, Carbohydrates: 50g, Protein: 5g, Fat: 31g, Saturated Fat: 17g, Cholesterol: 231mg, Sodium: 134mg, Potassium: 143mg, Fiber: 1g, Sugar: 39g, Vitamin A: 1119IU, Vitamin C: 1mg, Calcium: 95mg, Iron: 2mg
Course: Dessert
Cuisine: American
Author: Annalise

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