Christmas/ Dessert/ Entertaining/ Vegetarian

Candy Cane Ice Cream with Dark Chocolate Ganache

Candy Cane Ice Cream

Creamy, delicious, peppermint candy cane ice cream is a sure-fire way to treat the family this Christmas, while adding some festive flair to your Christmas dessert.

It’s the big day y’all! Merry Christmas!

I have been so busy that I haven’t posted half as many recipes as I had planned to this year. That being said, it would be sacrilege not to post this one.

You guys, I am so excited to share this ice cream with you!

Most of my followers come from the US, but it’s really hot here in Australia so I am going to have at it. And even though it might be snowing, blowing and sleeting hard outside most of your homes right now, I think it’s perfectly ok to enjoy a giant bowl of this beside the fireplace, while the weather howls away outside your windows.

It’s just so festive. And really, what other time of year are you going to have the chance to enjoy candy cane ice cream?

Now, I am by no means suggesting that you ditch your hot chocolates, cherry pies or anything like that… that would be sheer lunacy! I’m just saying that just because it’s cold out, doesn’t mean you should skimp on the classic goodness that is super creamy, delicious ice cream. And at Christmas time, what could be more perfect than a candy cane-laced rendition?

Seriously, I love eating ice cream all year round. This time last year, a friend gifted me a basic ice cream churner, and it’s just the best. I haven’t purchased a commercial tub of ice cream since. It’s just screams convenience. There is some kind of magical liquid housed inside the walls of the freezing container, which means you can just throw your ingredients in and walk away. All the while, it stays cold enough to churn that ice cream until it’s ready to indulge. Technology is the best, seriously – and in our household, we just keep the bowl in the deep freezer all the time. Homemade ice cream whenever we want it… boom!

I love this ice cream because the creaminess is off the charts, and it is so incredibly smooth. Normally I base my ice cream out with icing sugar and milk, but for this instalment, thought I would skip the sugar and try my hand at condensed milk instead. Totally worth it. 

I was light-handed when adding the peppermint extract, to avoid a ‘medicinal’ taste. Instead, I chose to bring this flavour into the fold with glorious chunks of smashed up candy cane. It lends itself well to the tiny hint of peppermint in the base of the cream, and the texture… oh boy!

When it comes to serving, the world is your creative and festive oyster. I went with giving the edges of some delicious waffle cones a generous bath in some melted chocolate, followed by a whip around a plate of crushed up candy cane… a quick set in the fridge and your serving vessel is ready to rock around the Christmas tree. 

Alternatively, just have at it in a sundae cup or bowl… it’s so good when smothered in extra chocolate ganache!

To be honest, I don’t like candy canes on their own. They are just one of those ‘seasonal’ things that I like to slap out of kids’ hands because they are rotting their teeth! And really, they are only consumed because someone, somewhere decided it would make a good ‘tradition’. Hallmark syndrome, anyone?

But seriously, I am so glad that I gave this one the time of day. It’s pretty much a festive dream. It wouldn’t surprise me to find that Santa has ditched his normal festive fare in order to have a taste. So here it is… a summery and wintery wonderland of creamy, minty, decadent deliciousness, that everyone will love. Yep, all at the same time. Who’d have thunk it… ice cream at Christmas? We do it regularly here in Australia… but I can’t wait to hear what our Northern Hemisphere counterparts think! 

White Chocolate Candy Cane Ice Cream with Dark Chocolate Ganache

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By Nosh - An Eater's Manifesto Serves: 8
Prep Time: 20 minutes Cooking Time: 1 hour (churning and freezing)

Peppermint candy cane ice cream is a sure-fire way to treat the family this Christmas, while adding some festive flair to your Christmas dessert.


  • For the ice cream:
  • 170g white chocolate, broken into chunks
  • 1 tin (395ml) sweetened condensed milk
  • 2 cups heavy whipping cream
  • ½ teaspoon peppermint extract
  • 12 crushed peppermint candy canes (+ extra for garnish)
  • For the ganache:
  • 170g dark chocolate, broken into chunks
  • ¼ cup heavy whipping cream
  • For Serving (optional):
  • 8 waffle cones
  • 2 tablespoons dark chocolate
  • 3 peppermint candy canes, crushed



Place the white chocolate and condensed milk in a large, microwave safe bowl. Heat in the microwave on high for 15 second increments, stirring in between, until the chocolate has melted and the mixture is of a smooth consistency. Be careful not to overheat. Place mixture in fridge to chill, stirring every 15 minutes to ensure a smooth consistency.


Once chilled, remove mixture from fridge and add whipping cream and peppermint extract. Pour mixture into ice cream maker and allow to churn (following manufacturer’s instructions) until thickened and at a soft serve consistency (approximately 45 minutes).


Meanwhile, prepare the ganache. In a medium microwave safe bowl, combine the chocolate chunks and heavy cream. Heat in the microwave on high for 15 second increments, stirring in between, until the chocolate has melted and the mixture is smooth and glossy. Stir well and set aside, allow to cool to room temperature.


Return to the ice cream and add the candy cane chunks and drizzle in ¾ of the ganache, allowing it to churn only enough to swirl through – not completely mix into the base.


Remove the mixture from the ice cream maker and pour into a lined loaf tin.


Drizzle the remaining ganache over the top of the ice cream and sprinkle the remaining crushed candy canes across the top. Return to the freezer until ready to serve.


To serve, melt the remaining dark chocolate chunks in a small bowl by heating in the microwave on high in 15 second increments, stirring between until it is of a smooth consistency.


Dip the rim of each waffle cone in the chocolate and place on a parchment-lined sheet tray to set. Place in the fridge for at least 20 minutes until the chocolate is set.


Once the chocolate has hardened, remove cones from the refrigerator and fill with 2-3 scoops of the ice cream. Eat immediately and enjoy!

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  • Reply
    December 28, 2018 at 12:58 am

    Have saved this to try soon! Yum! I have some candy canes left over – and I cannot think of anything that sounds more delicious than this! 🙂

    • Reply
      Jaimie | Nosh
      December 28, 2018 at 1:33 am

      Thanks Alexandra, let me know how you go… and Merry Christmas!

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