Print Recipe

Peppermint Ice Cream



  • 1/2 pound peppermint stick candy, broken into pieces
  • 16 large marshmallows
  • 1 cup boiling water
  • 1 pint whipping cream, whipped
  • 1 cup half-and-half


  1. In top of double boiler over hot water melt candy and marshmallows in boiling water.
  2. Chill in loaf pan or oblong Pyrex dish in freezer until slightly thickened.
  3. Blend whipped and half-and-half creams. Add to partially frozen mixture.
  4. Freeze, stirring once.

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