Peppermint Candy Cane Ice Cream

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recipe by Tenina Holder https://bit.ly/TheWeekendTable

  • Time icon
    Total Time
    5hrs 20mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    813

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: https://tenina.com/recipes/thermomix-peppermint-candy-cane-ice-cream

recipe updated 12 Jan 2022

Ingredients

  • Mint candy cane icon
    Mint candy cane
    120 g
  • Double cream icon
    Double cream
    300 g
  • Whole milk icon
    Whole milk
    450 g
  • Egg icon
    Egg
    4
  • Golden caster sugar icon
    Golden caster sugar
    170 g
  • Cornflour icon
    Cornflour
    40 g
  • Vanilla bean paste icon
    Vanilla bean paste
    2 tablespoons
  • Peppermint oil icon
    Peppermint oil
    1 teaspoon

Tools

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

Step preview

  1. Place candy canes into the Thermomix bowl
  2. Chop with MC on - 1 sec, speed 6
  3. Remove from bowl and set aside. Do not clean the bowl
  4. Add cream to the Thermomix bowl
  5. Mix with MC on until soft peaks form - 20 sec, speed 4
  6. Remove from bowl and set aside folding through candy canes
  7. Refrigerate in freezer
  8. Place all remaining ingredients into the Thermomix bowl
  9. Cook - 8 min, 80°C, speed 4
  10. Remove from the Thermomix bowl immediately
  11. Cool completely until chilled
  12. Fold through whipped cream mixture
  13. Freeze for several hours
  14. Serve with or without the white choccie dipped waffle cones!
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