Peppermint Candy Cane Ice Cream


Tenina Holder

Posted December 9, 2019 (Last updated January 12, 2022)



Total Time

5hrs 20mins



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


  • Mint candy cane icon
    Mint candy cane120 g
  • Double cream icon
    Double cream300 g
  • Whole milk icon
    Whole milk450 g
  • Egg icon
  • Golden caster sugar icon
    Golden caster sugar170 g
  • Cornflour icon
    Cornflour40 g
  • Vanilla bean paste icon
    Vanilla bean paste2 tablespoons
  • Peppermint oil icon
    Peppermint oil1 teaspoon

  • 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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