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There’s something unforgettable about the first spoonful of Blue Bell Peppermint Ice Cream, that cool burst of mint and the sweet crunch of candy pieces that instantly feels like winter in a bowl.
Table of Contents
What is Blue Bell peppermint Ice Cream?
Blue Bell peppermint ice cream is a flavor of ice cream produced by Blue Bell, described as “cool, refreshing peppermint ice cream sprinkled with peppermint candy pieces.”
Ingredients:
For The Ice Cream Base:
- 2 cups heavy cream: gives a rich, velvety texture.
- 1 cup whole milk: keeps the consistency balanced and smooth.
- ¾ cup granulated sugar: sweetens and enhances the mint flavor.
- ⅛ teaspoon salt: deepens the flavor profile.
- 4 large egg yolks: thickens the custard and adds creaminess.
- 1 teaspoon pure peppermint extract: brings that signature minty freshness.
- 2–3 drops red food coloring (optional): to achieve the iconic pink hue.
For The Mix-Ins:
- ½ cup crushed peppermint candies or candy canes: adds a crunchy surprise and extra peppermint sparkle.
- Optional: ¼ teaspoon vanilla extract: softens the mint flavor slightly and adds warmth.
Instructions:
Prepare The Custard Base:
- In a medium saucepan, combine the heavy cream, milk, sugar, and salt over medium heat. Stir gently until the sugar dissolves and the mixture is warm, not boiling.
- In a separate bowl, whisk the egg yolks until smooth.
- Slowly ladle about ½ cup of the warm cream mixture into the yolks while whisking. This step helps temper the eggs so they blend without curdling.
- Pour the tempered yolk mixture back into the saucepan and return to medium-low heat.
- Stir continuously with a wooden spoon or spatula until the custard thickens enough to coat the back of the spoon — around 5–7 minutes.
Add Flavor And Chill:
- Remove from heat and stir in peppermint extract and vanilla extract (if using).
- Add a few drops of red food coloring for that signature peppermint pink.
- Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits.
- Cover the bowl with plastic wrap, pressing it directly on the surface to prevent a skin from forming.
- Refrigerate for at least 4 hours, or until completely chilled. Overnight works beautifully.
Churn The Ice Cream:
- Once the base is cold, pour it into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
- When the ice cream reaches a soft-serve consistency, fold in the crushed peppermint candies using a spatula.
Freeze And Set:
- Transfer the mixture into a freezer-safe container, smoothing the top evenly.
- Cover tightly and freeze for 4–6 hours, or until firm enough to scoop.
Tips For Perfect Blue Bell peppermint Ice Cream:
- Crush candies carefully: Place peppermint candies or candy canes in a sealed bag and tap with a rolling pin. You want small bits, not powder.
- Use quality peppermint extract: It makes a noticeable difference in the freshness and depth of flavor.
- Chill thoroughly before churning: The colder the base, the creamier the texture.
- Avoid over-mixing the candies: Fold them in gently so the red stripes don’t bleed too much into the cream.
- For a softer scoop: Let the ice cream sit at room temperature for about 5 minutes before serving.
What To Serve Blue Bell peppermint Ice Cream With
Chocolate Desserts:
- Fudgy Brownies: Serve a of Blue Bell peppermint Ice Cream scoop over a warm brownie so the ice cream melts slightly into the edges, creating a silky, minty chocolate swirl.
- Chocolate Lava Cake: The molten center of a lava cake complements the crisp peppermint candy pieces, creating a dessert that feels indulgent and festive.
- Chocolate Cookie Sandwiches: Place a scoop of Blue Bell peppermint Ice Cream between two chewy chocolate cookies, press gently, and freeze for a few minutes before serving.
Holiday Cookies:
- Sugar Cookies: Their buttery sweetness lets the peppermint flavor shine. Cut them into snowflake shapes for a seasonal flair.
- Gingerbread Cookies: The spice of ginger, cinnamon, and molasses complements the cool minty tones beautifully.
- Shortbread Cookies: The crumbly texture of shortbread adds richness, making each bite melt in your mouth alongside the ice cream.
Hot Drinks:
- Hot Chocolate: Drop a small scoop into a mug for an instant peppermint mocha twist. The ice cream slowly melts, blending into a creamy mint cocoa.
- Coffee or Espresso: Serve a scoop on top of freshly brewed coffee for a refreshing take on an affogato. The peppermint flavor brings brightness to the bitterness of the espresso.
- Chai Latte: The warm spices of cardamom, cinnamon, and cloves create a cozy pairing with the minty coolness of the ice cream.
Cakes And Pastries:
- Vanilla or White Cake: The simplicity of a light sponge allows the peppermint flavor to take center stage.
- Red Velvet Cake: The subtle cocoa flavor of red velvet complements peppermint perfectly while adding a beautiful color contrast on the plate.
- Chocolate Yule Log (Bûche de Noël): A festive pairing that feels luxurious and nostalgic, perfect for Christmas gatherings.
Fresh And Simple Pairings:
- Crushed Peppermint or Candy Canes: For extra crunch and color.
- Fresh Berries: Strawberries or raspberries add brightness and a gentle tartness.
- Whipped Cream: A soft, airy topping that complements the richness of the ice cream without overwhelming it.
- Mini Marshmallows: Perfect for a fun, child-friendly dessert presentation.
Substitute Ingredients:
Dairy Substitutes
Heavy Cream:
- 1 cup whole milk + 2 tablespoons melted unsalted butter: to replace 1 cup of heavy cream. This combination helps maintain creaminess in the base.
- Coconut cream: can also work beautifully. It creates a lush, tropical smoothness that blends well with peppermint, adding a delicate note that feels surprisingly festive.
Whole Milk:
- 2% milk can be used for a lighter texture while keeping good flavor.
- For non-dairy options: almond milk, oat milk, or soy milk provide smooth results, though oat milk tends to give the best body in ice cream recipes.
- Tip: If using plant-based milk, add 1 tablespoon of cornstarch to the custard step to help thicken the base and mimic the creaminess of dairy.
Sugar Substitutes:
- Coconut sugar: Adds a hint of caramel flavor, giving the ice cream more depth.
- Honey or maple syrup: For natural sweetness, replace the sugar with ½ cup of liquid sweetener per ¾ cup of sugar. Reduce the milk slightly to balance the liquid content.
- Stevia or erythritol: If making a low-sugar version, these can substitute granulated sugar. Be sure to follow the conversion ratio on the packaging, as sweetness levels vary widely.
Egg Yolks (Custard Thickener):
- Cornstarch (2 tablespoons): mixed into the warm milk helps thicken the base.
- Cream cheese (2 ounces): blended into the chilled base adds creaminess and structure.
- A small amount of xanthan gum (⅛ teaspoon): stabilizes the mixture and prevents iciness, especially useful for dairy-free recipes.
Peppermint Flavor Substitutes:
- Mint Extract: If you don’t have peppermint extract, regular mint extract can be used, though it brings a softer herbal flavor.
- Crushed Candy Canes: These already contain peppermint oil, so if extract is unavailable, use an extra handful of crushed candy and let it steep in the warm custard for 10 minutes before straining.
- Fresh Mint Leaves: For a more natural approach, steep ½ cup fresh mint leaves in the warm milk and cream mixture for 20 minutes, then strain before chilling. The flavor is more subtle but wonderfully aromatic.
Food Coloring Alternatives:
- Beet juice or powder: A natural way to add color without affecting flavor. A few drops of juice or ½ teaspoon of beet powder will tint your ice cream beautifully.
- Strawberry purée: Adds a soft pink hue and a hint of fruity sweetness. Use sparingly to avoid overpowering the peppermint.
- Pomegranate juice: A few teaspoons can add both color and a gentle tang.
Peppermint Candy Substitutes:
- Crushed candy canes and starlight mints both work well.
- Mini peppermint patties or white chocolate chips add a creamy texture and a fun twist.
- Homemade peppermint bark (white chocolate layered with crushed candy canes) can be chopped into small bits and folded in before freezing.
Optional Add-Ins:
- Mini marshmallows: for a peppermint s’mores feel.
- Crumbled chocolate cookies: to mimic the mint cookie crunch ice cream.
- Crushed graham crackers: adds warmth and texture.
- Drizzled white or dark chocolate: for visual appeal and richness.
Final Thoughts
There’s something timeless about a bowl of Blue Bell Peppermint Ice Cream. Every spoonful feels like the sparkle of winter lights, the hum of carols, and the comfort of gathering around the table with people you love.
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Ingredients
For The Ice Cream Base:
- 2 cups heavy cream: gives a rich, velvety texture.
- 1 cup whole milk: keeps the consistency balanced and smooth.
- ¾ cup granulated sugar: sweetens and enhances the mint flavor.
- ⅛ teaspoon salt: deepens the flavor profile.
- 4 large egg yolks: thickens the custard and adds creaminess.
- 1 teaspoon pure peppermint extract: brings that signature minty freshness.
- 2–3 drops red food coloring (optional): to achieve the iconic pink hue.
For The Mix-Ins:
- ½ cup crushed peppermint candies or candy canes: adds a crunchy surprise and extra peppermint sparkle.
- Optional: ¼ teaspoon vanilla extract: softens the mint flavor slightly and adds warmth.
Instructions
Prepare The Custard Base:
- In a medium saucepan, combine the heavy cream, milk, sugar, and salt over medium heat. Stir gently until the sugar dissolves and the mixture is warm, not boiling.
- In a separate bowl, whisk the egg yolks until smooth.
- Slowly ladle about ½ cup of the warm cream mixture into the yolks while whisking. This step helps temper the eggs so they blend without curdling.
- Pour the tempered yolk mixture back into the saucepan and return to medium-low heat.
- Stir continuously with a wooden spoon or spatula until the custard thickens enough to coat the back of the spoon — around 5–7 minutes.
Add Flavor And Chill:
- Remove from heat and stir in peppermint extract and vanilla extract (if using).
- Add a few drops of red food coloring for that signature peppermint pink.
- Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits.
- Cover the bowl with plastic wrap, pressing it directly on the surface to prevent a skin from forming.
- Refrigerate for at least 4 hours, or until completely chilled. Overnight works beautifully.
Churn The Ice Cream:
- Once the base is cold, pour it into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
- When the ice cream reaches a soft-serve consistency, fold in the crushed peppermint candies using a spatula.
Freeze And Set:
- Transfer the mixture into a freezer-safe container, smoothing the top evenly.
- Cover tightly and freeze for 4–6 hours, or until firm enough to scoop.
