Vanilla Peppermint Ice Cream
10 minutes<br/> FREEZE: 8-11 hours
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250 ml evaporated milk
10 round peppermint candies
30 g powdered sugar
1/2 teaspoon peppermint extract
250 ml whole milk
- Stir together the heavy cream and evaporated milk. Pour into ice cube trays and freeze for 8 hours or overnight.
- Place peppermint candies, powdered sugar, peppermint extract, milk, and frozen cream cubes into the 2.1 L Total Crushing Pitcher.
- Select ICE CREAM.
- Remove mixture from the Total Crushing Pitcher and place in the freezer for at least 15 minutes before serving. If you prefer a hard ice cream consistency, pour mixture into a loaf pan and place in the freezer for 2 to 3 hours, or until hardened.