Desserts / Ice Cream

Candy cane ice cream

Chances are, you have some leftover candy canes from your Christmas tree or for random decorations or maybe you just like the taste of them. Actually, I hope that last one is the case, because otherwise you’d probably not like today’s post.

(NOTE: This is a refire from the old site. I did not make this or assume you had candy canes in early June.)

My excellent girlfriend spoiled me last Christmas and bought me a Ninja blender, which does everything you can possibly think of, but better than you can possibly imagine. Crush ice? Child’s play. Puree? Done. Make dough? It does! Use nunchucks and throwing stars? Wrong type of Ninja.

The very best function so far: it makes ice cream. I’ve done a dozen batches of the stuff. Also, I’ve been going to the gym. Alot.

1 cup heavy whipping cream
1/3 cup sugar
1 tsp. vanilla extract
1 tsp. mint extract
2 candy canes, crushed

(LONG FREAKIN’ NOTE: You can probably do this in a processor or a heavy duty blender. The Ninja is clutch because it has like 7 blades though, so it works fast and thoroughly. So if you’re using anything with fewer blades, it will take much longer than the 30 seconds it takes in the Ninja.)

Pulse the the cream, sugar and extracts together in a blender or processor until the cream begins to crystalize.

Place in a container and freeze for 30 – 45 minutes. The ice cream will not be completely set yet. At this time, fold in the pieces of broken candy cane very gently to incorporate them throughout the ice cream. Return the container to the freezer for another hour (or more if the ice cream isn’t setting).

Garnish with whatever you want. The picture has more candy canes (cause I have like two dozen) and some crushed graham cracker.


Ninja vanish.


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