Peppermint ice cream that scoops creamy straight from the freezer, loaded with crushed sugar-free candy canes — 2.4g net carbs. Five ingredients, no eggs, and a keto vodka trick I landed on after a few batches of frozen minty bricks.
I started making peppermint ice cream in 2018 and it took me three batches to crack the one problem everyone has with homemade frozen desserts: they come out of the freezer like bricks. The fix was vodka. Two tablespoons in the base keeps everything soft enough to scoop without sitting on the counter. More than that and you can taste it. I tested.
There are no eggs here. No custard, no tempering yolks (I curdled them every single time anyway). Just heavy cream, powdered sweetener, salt, peppermint flavoring, and vodka. Five ingredients for a keto holiday dessert that actually holds a scoop shape.
The crushed candy is what takes this over the top. I use sugar-free peppermint candies, and they turn the base a natural soft pink with crunchy red-and-white chunks in every bite. No food coloring needed. My kids always go straight for the scoops with the most pieces.
If you don't have a churn, this still works. I've done the mason jar shake and the electric mixer route. Both get you a solid result. The churned version has slightly better texture, but no-churn gets you 90% of the way there. Either way, plan on 6-8 hours of freeze time before it's fully set and scoopable.
I keep a batch in the freezer through most of December. It's our Friday night holiday dessert, right alongside keto fudge and chocolate mousse. Want something drinkable? Blend a scoop with heavy cream for a low carb milkshake that tastes like a candy cane melted into it.
One thing I'll say: use powdered sweetener, not granulated. Granulated won't dissolve into cold cream and you'll get a gritty texture. I learned that on batch one.
What else can I fold in?
If you want to dress it up, fold any of these in during the last minute of churning:
I’ve also done a peppermint bark spin with melted sugar-free white chocolate swirled through right before freezing. If you want a completely different flavor profile, I use the same vodka base for my vanilla, strawberry, and mocha coffee versions.
How I store this (and why container shape matters)
I keep mine in a shallow loaf pan in the freezer, covered with plastic wrap pressed directly on the surface, then a lid on top. The loaf pan shape gives you a thinner layer that’s easier to scoop compared to a deep round container. No digging required.
It holds up for about two weeks before ice crystals start forming on top. The plastic wrap trick is key: press it right against the surface so there’s no air gap. I’ve had batches last three weeks this way with barely any texture change.
Can you use fresh mint leaves instead of extract?
I’ve done this and it works, but it’s a different process. Add heavy cream, sweetener, salt, and a handful of fresh mint leaves to a saucepan. Let it simmer over medium-low for a few minutes, then pull it off the heat and steep for 30 minutes. Strain out the leaves, add your vodka, and continue with the rest of the recipe.
The flavor is more subtle than extract or oil. I prefer the extract version for that punchy peppermint hit, but the fresh mint route gives you a softer, more herbal note that’s nice if you want something less intense.
How to crush the candy (without destroying your counter)
If you watched the video, you saw me struggle with this. I started with a rolling pin and it did nothing to the thick peppermint swirls I was using. Ended up grabbing a hammer, which worked but was not graceful. Candy canes are much easier to crush than the swirl candies. Put them in a zip-top bag and give them a few solid whacks with a rolling pin. Done in 30 seconds.
How to make peppermint ice cream
Whisk together your five ingredients: heavy cream (or coconut milk for dairy-free), powdered sweetener, vodka, salt, and peppermint oil.
Refrigerate the mixture for 2 hours. I know it's tempting to skip this. Don't. The mint flavor develops and melds with the cream during that rest. You get a rounder, more pronounced flavor and a creamier final texture.
Churn until thick and frozen. Pour the base into your machine and churn according to the manufacturer's instructions.
No machine? No problem. For the no-churn method, beat the mixture with an electric mixer until fluffy, or pour it into a mason jar and shake until thickened. Then freeze.
Key ingredients
Heavy cream: This is meant to be indulgent. For the silkiest texture, I use heavy cream. If you need dairy-free, swap in canned full-fat coconut milk.
Sweetener: I use powdered (confectioner's style) because it dissolves into cold cream without a trace. Granulated leaves a gritty texture. I've tested both enough times to be sure.
Vodka or rum: A clear spirit like vodka or white rum raises the freezing point, which is the whole reason this scoops instead of shattering under a spoon. Two tablespoons for the full batch. You won't taste the alcohol at that amount.
Salt: Enhances sweetness and lowers the freezing point. Both good things when you want a soft, scoopable result.
Peppermint: Extract or oil, your call. Extract is alcohol-based and milder. Oil is concentrated, so a little goes further. I prefer oil.
Peppermint candies: The finishing touch. Crushed candy canes or peppermint swirls folded into the base.
In a medium bowl, whisk together heavy cream, powdered sweetener, salt, vodka or white rum and peppermint flavoring. Cover with plastic wrap and refrigerate for 2 hours before churning or freezing.
For this step
Heavy cream
Powdered sugar-free sweetener
Salt
Vodka or white rum
Peppermint flavoring
2
Churn instructions
Add ice cream base to your ice cream maker and churn according to manufacturer instructions. Add crushed peppermint candies during the last few minutes of churning.
For this step
Crushed peppermints
3
No churn instructions
Add ice cream base to a mason jar and shake until thickened or whip base with an electric mixture until fluffy. Stir in crushed peppermint candies. Freeze in an freezer safe container.
Nutrition
Per serving: 1/2 cup ice cream
Calories
480
Fat
48g
Protein
2.4g
Total carbs
2.4g
Net carbs
2.4g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
Can I skip the vodka and still get scoopable results?
I've made batches without it, and they freeze harder. You'll need to let the container sit on the counter for 5-10 minutes before a spoon can break through. If you want a substitute that keeps things soft, I've had good results with 1/4 cup of allulose syrup or 1/2 teaspoon of xanthan gum mixed into the base.
Why does my low carb frozen dessert turn out icy instead of creamy?
Nine times out of ten, it's the sweetener. I tested granulated vs powdered side by side, and the granulated version had noticeable ice crystals. Powdered dissolves fully into cold cream. The other fix is the vodka. Alcohol lowers the freezing point, which is why commercial brands stay soft. My two-tablespoon ratio gives you that same effect at home.
Can I add food coloring to make it more pink?
You can, but I don't bother. The crushed sugar-free candy canes tint the base a natural soft pink that I actually prefer over the neon look you get from food coloring. If you want deeper color, add 1-2 drops of natural pink or red coloring when you whisk the base. It won't change the flavor.
What's the difference between peppermint oil and peppermint extract?
I've used both in this recipe. Extract is alcohol-based and milder, so you need a full teaspoon. Oil is concentrated, so start with 1/4 teaspoon and taste. Both lower the freezing point slightly, which is a nice bonus. My go-to is oil because a bottle lasts forever, but extract works fine if that's what you have in the cabinet.
How long does this need to freeze before it's ready to eat?
Plan on 6-8 hours. I usually churn mine in the afternoon and it's ready after dinner. If you're doing the no-churn method, give it the full 8 hours. The vodka means you can scoop straight from the freezer once it's set. No thawing on the counter.
Do I measure the peppermint candies before or after crushing?
After crushing. I measure 1/4 cup of the crumbled pieces, then fold them in. And just to be clear, my recipe calls for sugar-free candies, not regular ones. The carb difference is significant.
Can I use coconut milk instead of heavy cream?
I've made a dairy-free version with canned full-fat coconut milk (not the carton kind). The texture is a little less silky but it still scoops well with the vodka in there. Make sure your sweetener and peppermint flavoring are dairy-free too if that matters for you.
I had zero faith this was going to work and now I’m annoyed at myself for waiting so long. Kept thinking I needed an actual ice cream machine and apparently I just needed a mason jar. Shook it for maybe ten minutes, arms were done, then it went in the freezer and I basically paced around waiting. When it came out the next day and scooped clean I actually said something out loud to myself, which felt a little embarrassing but there it is. I used the vodka and I think that’s honestly why it worked, because I’ve seen other no-churn versions that come out like flavored ice bricks and this is not that. The peppermint is strong, like actually strong, and the candy cane bits melt into the cream just enough that the texture stays interesting. I keep telling people I make my own ice cream now like I’m a whole different kind of person.
Four servings sounds like it should last a week and it actually does. I portion right after churning into separate containers before the full freeze sets, and each one comes out ready to eat in about five minutes. Small containers freeze harder, so individual portions need that vodka even more. Two batches in one session and I’m covered for close to two weeks at 2.4 carbs each.
Powdered sweetener matters here. Some granulated-to-powdered blends recrystallize after freezing and leave gritty patches, so check before using. Swerve Confectioners has worked well for me. The cream churns faster than expected and the vodka keeps it scoopable.nnOne complaint: the recipe never says which mint flavoring. Pure peppermint extract is way stronger than candy-style, and 1 teaspoon means something pretty different depending on what you grab.
That line should say peppermint extract – I wrote it for extract. Full teaspoon works because extract is alcohol-based and mild. Peppermint oil is concentrated, so 1/4 tsp max.
Added half a tsp of vanilla with the mint and the sharp candy-cane edge totally mellowed. My first batch tasted like toothpaste, so huge difference. If the peppermint feels too strong, vanilla’s worth a shot.
I gave up on ice cream when I went keto, just kind of accepted it was gone. The vodka trick is what got me, because every keto ice cream I tried before froze into a brick you couldn’t dent. This one came out of the freezer creamy on a 95-degree day and I genuinely got a little emotional about it.
Making this for a get-together next weekend and want to prep it a few days ahead. Will the vodka keep it scoopable after 4 or 5 days in the freezer, or does it firm up again? Also wondering if the crushed peppermint stays crunchy or softens the longer it sits.
Four or five days is totally fine with vodka in there. Mine’s stayed scoopable for close to a week without needing any counter time first. The peppermint is the thing that changes though. It’ll soften up by day two, noticeably more by day three as it soak up moisture from sitting in the cream. If the crunch matters for the get-together, fold in half the candy when you first make it and stir the rest in the day you’re serving it.
Served this at a neighborhood thing last week and someone asked what brand it was. The vodka trick is real, it scoops straight out of the freezer instead of that frozen brick situation I always end up with.
Third or fourth batch this spring, lost count. Tried cutting the candy canes down to about half and the mint flavoring actually comes through stronger without the crunch competing with it. The vodka trick holds up every time, scoops clean right out of the freezer.
The vodka thing is real. I skipped it the first time thinking it was optional, got a frozen brick I could barely scoop. Added it the second batch and it went straight from the freezer to a bowl without any of that hacking-at-it nonsense. Not optional.
Tip for anyone doing the no-churn mason jar version: shake it longer than you think (mine took about 5 minutes before it actually thickened). Scooped perfectly straight from the freezer the next morning, which I was genuinely not expecting.
Just got a Ninja Creami and I’m a little obsessed. The whole freeze-solid-then-re-spin method makes me wonder if the vodka is still necessary. Normally it keeps ice cream scoopable, but since the machine re-processes everything anyway, does it actually change the spin texture? Or can I just leave it out?nnAsking partly because I’ve had a few recipes come out weirdly crumbly before I dialed in my fat ratios, so I want to make sure a heavy cream base plays nice in the Creami container. Really excited for this one. Peppermint with crushed sugar-free candy canes is going to be dangerous.
The Creami handles frozen solid fine, so skip it if you want. Where the two tablespoons still matter is leftovers – the base sets up harder overnight without it, and the second spin suffers. Heavy cream base should give you clean results. Crumbly usually traces back to fat ratio.
The vodka step looked optional to me the first time and I almost skipped it. I’d made no-churn ice cream without alcohol before and ended up chipping at a frozen brick for 10 minutes. Used white rum since I had it on hand, same result: scoops perfectly straight from the freezer. Also figured out that adding the crushed candy canes halfway through the mason jar shake instead of at the end gets them spread through the whole batch. Didn’t expect either of those to make such a difference.
Rum works just as well. The halfway timing for the candy canes is smart though, I’ve always dumped them in at the end and had them all settle at the bottom.
I was genuinely skeptical about the vodka. Sounds like something you throw in a cocktail, not a dessert, but I’ve made enough keto frozen bricks that needed 25 minutes on the counter before a spoon could break through, so I figured why not. Churned this last Sunday and it scooped clean out of the freezer right away, soft and creamy with no ice crystals. The peppermint flavor hits exactly right, not the fake toothpaste kind. This solved the one problem I’ve never been able to crack with homemade keto ice cream.
My daughter has strong opinions on peppermint ice cream and she’s shot down every keto version I’ve made. Churned this in the Cuisinart last weekend and she asked if she could bring some to her friend’s house, the first time she’s ever wanted to share something I made. The crushed candy pieces in every scoop put it over the top for her.
After crushing – 1/4 cup of the crumbled bits. And those are sugar-free peppermint candies in the recipe, not regular ones, so the carbs are way lower than what you’d get from a standard candy cane.
I made this with peppermint flavor, 1 cup heavy whipping cream, 1 cup flaxseed milk, semi-natural pink food coloring, cheap vodka from a tiny bottle, Swerve confectioners, and organic peppermint candies made with real sugar. Made in ice-cream maker. Delicious.
