No-Churn Candy Cane Fudge Ice Cream 

Oh my goodness gracious! Just read that title again: No-Churn Candy Cane FUDGE Ice Cream. Can it get any better than that?! The Christmas season is always full of sweet treats and using peppermint as much as you possibly can. This Candy Cane Fudge Ice Cream reminds me of those little peppermint-flavored ice cream Santa Clause sandwiches that you used to get as a kid. Anyone know what I’m talking about? Anyways, a blast from the past or a current craving, this no-churn ice cream will fulfill all of your peppermint ice cream dreams.


I was able to whip this up on our cookie baking day (oh my goodness it was snowing and Christmas music was playing and it was so magically perfect) and it was fun to have a little variety between the cookies! Yes, I got a little flak about making ice cream on our cookie baking day, but calm their nerves by letting them know how happy they will be to have a little ice cream to accompany their cookies. If this little, beautiful mess of a bowl doesn’t scream “Eat me I’m a bowl of holiday delight!”, then I don’t know what does. Maybe Turkish Delight… Narnia anyone?


One thing I love the most about this recipe is the “no-churn” part! This wonderful ice cream can’t get any more convenient! Just whip it up, fold it together and stick it in the freezer and you are good to go. The candy cane flavor is brought out by the sweet, little Candy Cane Kisses by Hershey, so I would highly recommend tracking them down for this recipe. You should be able to find them at most local grocery stores, but if you can’t then I would sub in a peppermint-flavored chocolate and/or candy of some sorts. But you just gotta have the Kisses! This recipe does keep in the freezer well for about a week, so you have enough time for a little midnight snack here and there!

No-Churn Candy Cane Fudge Ice Cream


Ingredients: 

  • 1 14-oz can sweetened condensed milk
  • 2 cups heavy whipping cream
  • 1/4 teaspoon peppermint extract
  • 1 cup dark chocolate chips, melted
  • 1 1/2 cups chopped Candy Cane Kisses
  • Red food coloring

Directions: 

  1. In a bowl of an electric mixer with a whisk attachment, whip the heavy cream on medium speed until soft peaks form, about 5-6 minutes. On low speed, whip in the sweetened condensed milk and peppermint extract until combined.
  2. Being careful not to overmix, fold in the melted chocolate, Candy Cane Kisses, and a couple drops of red food coloring until swirled and slightly combined with the whipped cream mixture.
  3. Freeze the mixture either in the bowl or a small-medium sized bread loaf pan for at least 3-4 hours, or until frozen. The ice cream can be kept up to a week in the freezer.