Homemade Peppermint Ice Cream Recipe #2

 

This is another spin-off recipe from the Homemade Peppermint Ice Cream Recipe.

The original Peppermint Ice Cream recipe uses a large candy cane for the flavoring.

This recipe uses Peppermint Extract instead, which is easily obtainable year round.

 

Homemade Peppermint Ice Cream

14 Marshmallows, the regular size

1 1/2 c. Whole Milk

1/3 c. Powdered Sugar

4 (or 5) Drops of Red Food Coloring

1/4 t. Peppermint Extract

4 oz. (1/2 container) Whipped Topping, like Cool Whip

4 (or more) Mini Candy Canes, crushed; optional

 

In a saucepan over low/medium heat mix the marshmallows with the milk and powdered sugar. When the marshmallows are mostly melted, add the food coloring and Peppermint Extract and stir well. Continue to heat and stir until the marshmallows are fully melted. 

Cool and allow to freeze  (in regular freezer) stirring every half hour or so, to mushy state. 
Then fold in the whipped topping and crushed candy canes. 
Return to freezer until firm; overnight is best. 

 

Bye for now.

Patty K. 
Follow Me on Instagram