Go Back
Print Recipe
No ratings yet

Christmas Ice Cream and Jeni's in East Nashville

Christmas Ice cream, made with candy canes, peppermint schnapps, adapted using base of Jeni's Splendid Ice Cream.
Course: Ice Cream
Cuisine: American
Author: Angela Roberts


  • 1/4 cup ground up candy canes
  • 1 whole candy cane
  • 2 cups whole milk
  • 1 tablespoon plus 1 teaspoon corn starch
  • 1 1/2 ounces 3 tablespoons cream cheese softened
  • 1/2 teaspoon fine sea salt
  • 1 1/4 cups heavy cream
  • 1 tablespoons light corn syrup
  • 2/3 cup sugar
  • 2-4 drops of peppermint extract
  • 2 teaspoons peppermint schnapps


  • Grind enough candy canes up in blender or magic bullet to make 1/4 cup.
  • Whisk cream cheese in bowl until creamy.
  • Set a large bowl with ice that this bowl will fit into to cool.
  • Mix 2 tablespoons of milk with cornstarch to make a slurry.
  • Cook remaining milk, cream, sugar corn syrup in heavy bottomed 4 quart pot, including one candy cane. Bring to rolling boil and boil for 4 minutes on medium heat.
  • Remove from heat. Whisk in slurry of corn starch. Boil again until thickened, over med. high heat, about a minute.
  • Pour into bowl that has the cream cheese. Place that bowl in ice bath. Cool.
  • Place in refrigerator for 24 hours.
  • Use your ice cream maker.
  • Add in peppermint extract, peppermint schnapps and crushed candy canes during the last five minutes of ice cream churning.
  • Put in plastic with lid. Cover first with parchment. Freeze for at least 4 hours before serving.