Peppermint Candy Cane Ice Cream

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recipe by Tenina Holder

  • Time icon
    Total Time
    5hrs 20mins
  • Serves icon
  • Calories icon

A deliciously pink Candy Cane Ice cream, perfect for Christmas time...or after Christmas when you need to ditch the leftover candy canes.

Inspired by:

recipe updated 8 Jun 2020


  • Candy cane icon
    Candy cane
    120 g (about 120)
  • Double cream icon
    Double cream
    300 g (about 1 ¼ cups)
  • Whole milk icon
    Whole milk
    450 g (about 1 ¾ cups)
  • Egg icon
    4 (about 200 g)
  • Golden caster sugar icon
    Golden caster sugar
    170 g (about ¾ cup)
  • Cornflour icon
    40 g (about ¼ cup)
  • Vanilla bean paste icon
    Vanilla bean paste
    2 tbsp (about 33 g)
  • Peppermint oil icon
    Peppermint oil
    1 tsp (about 4.55 g)


  • kCook icon Wooden spoon
  • kCook icon TM5
  • kCook icon Large mixing bowl
  • kCook icon Medium bowl
  • kCook icon Tm5 bowl

Step preview

  1. Add candy cane to the TM5 bowl
  2. Fit TM5 bowl to TM5
  3. Chop - approx 1 sec, speed 6
  4. Transfer content of TM5 bowl to medium bowl
  5. Add double cream to the TM5 bowl
  6. Mix until soft peaks form - approx 20 sec, speed 4
  7. Transfer content of TM5 bowl to medium bowl
  8. Fold until combined
  9. Refrigerate in freezer
  10. Add whole milk, egg, golden caster sugar, cornflour, vanilla bean paste and peppermint oil to the TM5 bowl
  11. Cook - approx 8 min, 80°C, speed 4
  12. Transfer content of TM5 bowl to large mixing bowl immediately
  13. Chill in fridge
  14. Transfer content of medium bowl to large mixing bowl
  15. Fold until combined
  16. Freeze until set - approx 4 hr
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