Peppermint Cookies and Cream Ice Cream

by Lori on January 17, 2012

I know we’re all supposed to be starting the New Year off right with a renewed sense of mindful eating and physical fitness, and here I am showing up with an ice cream post.  In January no less.

But I have a pulse and feel it’s more important to not deprive oneself of the little joys in life.

So when someone in my household, who shall remain nameless,  leaves the cookie jar open and turns the last remaining box of my beloved Trader Joe’s Peppermint Jo-Jo’s (a slightly better – and by that I mean I can pronounce the ingredients on the label – holiday version of and Oreo)  into a slightly stale and less-than-appealing snack for a mint-chocolate lover such as myself,  I am left with no other choice than take matters into my own hands.

Since I couldn’t let the last of these seasonal triumphs go to waste, I did what needed to be done without any regard for those who may actually follow the New Year’s rule:  I made ice cream.  Glorious, homemade creamy peppermint cookies and cream ice cream.  Studded with crushed candy canes.  Candy canes, I might add, that I may have borrowed without asking from a certain nameless member of my household.

So turn away if you must;  I’ll completely understand.  But moderation is definitely where it’s at.



Peppermint Cookies and Cream Ice Cream

Rating: 51

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: About 1 quart

Vanilla ice cream is the perfect vehicle for all sorts of flavor variations. In this case, I used leftover holiday chocolate and peppermint studded sandwich cookies and crushed candy canes. But really, the sky is the limit, and you can add whatever you'd like to create your own flavor combinations.


  • 3 cups half and half
  • 6 extra-large eggs, separated
  • 2/3 cup sugar
  • Pinch of salt
  • 2 teaspoons vanilla extract
  • 1 1/4 cups crushed cookies (I used Trader Joe's Peppermint Jo-Jo's)
  • 1 candy cane, crushed


  1. In a medium sized sauce pan, heat the half and half just until bubbles begin to appear around the edge and steam begins to rise.
  2. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks, sugar and salt until mixed.
  3. Slowly add the hot half and half until combined.
  4. Wipe out the pan and pour the combined mixture back into the clean pan.
  5. Cook over medium-low heat stirring constantly with a wooden spoon until thickened, about 5-10 minutes.
  6. Pour the cream through a fine-meshed sieve and into a medium sized bowl.
  7. Add the vanilla and mix.
  8. Cover the cream mixture with plastic wrap until completely chilled or overnight.
  9. Pour the vanilla cream into the frozen bowl of an electric ice cream machine and allow it to churn according to manufactures guidelines.
  10. As the vanilla cream begins to freeze, add the crushed cookies.
  11. Candy cane bits can be added to the mixture to increase the peppermint flavor or they can be used as a garnish.


This is a adaptation of an Ina Garten recipe I've used in the past.

The times given above do not include chilling and freezing time.


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{ 12 comments… read them below or add one }

Stacey January 17, 2012 at 5:08 pm

moderation? Kill joy.


Lori January 18, 2012 at 9:26 am

Well Stacey, I won’t tell if you throw moderation to the wind. I say we live in the moment!


abby January 17, 2012 at 11:13 pm

No need to feel bad…it’s called creative recycling! I put my old candy canes into brownies, but I love this idea! This ice cream sounds soooo good! Peppermint ice cream and cookies and cream all in one…mmmmmm!
abby recently posted..Candy Cane BrowniesMy Profile


Lori January 18, 2012 at 9:28 am

Thanks Abby. Ice creams are such a great vehicle for all sorts of new flavor discoveries. You almost can’t go wrong.


yummy supper January 18, 2012 at 9:58 am

I hate to admit that I am moderating myself these days;)
But that isn’t to say that I cannot make this soon, really soon. And my kids will freak out and smother me with kisses if I bust this out after dinner.
yummy supper recently posted..CHICKPEAS + DANDELION GREENSMy Profile


Lori January 18, 2012 at 12:41 pm

E, I think it goes without saying that we food bloggers hope the dance we do between our kitchens and computers is enough to compensate for our food-centric lives. For me, it’s not, so I have to enjoy the sweet rewards in moderation. I’m okay with that. Enjoy the kisses from your babes – I’m sure they are always well-deserved :)


Gloria January 20, 2012 at 7:09 pm

I could never turn away from homemade ice cream. :) I am all about moderation so I can taste it all!
Gloria recently posted..Roasted Red Pepper PestoMy Profile


Lori January 20, 2012 at 9:34 pm

Gloria, I like the way you think 😉


Laura (Tutti Dolci) February 20, 2012 at 7:40 pm

Wow, peppermint cookies & cream sounds heavenly! I only wish I had seen this sooner – I’m not sure that it’s still acceptable for me to eat peppermint in February, but I’d be willing to give it a shot! :)
Laura (Tutti Dolci) recently posted..maple-glazed cinnamon rollsMy Profile


Lori February 21, 2012 at 11:48 am

I think it’s perfectly acceptable to eat peppermint at any time of the year! Go for it.


Jen @ Pretty Plate February 28, 2012 at 8:45 am

What a lovely site! This ice cream looks delicious!!

: ))
Jen @ Pretty Plate recently posted..{ Veggie } Taco TuesdayMy Profile


Lori February 28, 2012 at 11:16 am

Thanks Jen and welcome!


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