This peppermint ice cream has a subtle chocolate flavor and a soft serve texture, plus it’s quick and easy with no heating necessary.



You’ll need an ice cream maker for this recipe.


Using a hand mixer or a whisk, combine the milk, vanilla extract, salt, and sugar together until the sugar and salt have dissolved. Whisk in the heavy cream. Cover and refrigerate at least 3 hours, or overnight. Add the cream mixture and churn for 20 min. or until the ice cream is soft serve texture. Serve immediately or transfer to a freezer safe container and freeze for at least two hours before serving for a firmer texture.

Serving Suggestions

Top ice cream with shaved chocolate, crushed peppermint, or chocolate syrup.


Approximately 1 quart

Thanks To

Abbey Cochran, Savory Spice—South End/Charlotte, NC

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Savory Spice Shop Ingredients
Vanilla Extract Pure Madagascar -2floz $9.95
Peppermint Essential Oil Pure -1floz Bottle $7.85
Black Onyx Chocolate Sugar 8 oz bag $12.65
Sea Salt, Mayan 2 oz bag $2.35
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