Thermomix Peppermint Candy Cane Ice Cream

by Tenina Holder
posted 01 Oct, 2019 (last updated 08 Jun, 2020)
  • Serves icon
  • Total Time icon
    Total Time
    5hrs 20mins
  • Calories icon

Our blush pink Peppermint Candy Cane Ice Cream is perfect to use up any leftover candy canes you may have lingering after the festive season. During the week between Christmas and New Year, where indulgence is still permissible and leftovers aplenty, this recipe will takes some of that lounging time off your hands and leaves you with an appealing and refreshing dessert. The work is minimal but does require some chilling, so have a glance at your timing in ahead of time.



  • Candy cane icon
    Candy cane
    4.23oz/120g (about ½ cup)
  • Double cream icon
    Double cream
    10.14fl oz/300g (1¼ cups)
  • Whole milk icon
    Whole milk
    15.87oz/450g (about 1¾ cups)
  • Egg icon
    4 (7.05oz/200g)
  • Golden caster sugar icon
    Golden caster sugar
    6.00oz/170g (about ¾ cup)
  • Cornflour icon
    1.41oz/40g (about 5⅛ tbsp)
  • Vanilla bean paste icon
    Vanilla bean paste
    2 tbsp (1.15oz/33g)
  • Peppermint oil icon
    Peppermint oil
    1 tsp (0.16oz/4g)


  1. Add candy cane to the TM5 bowl
  2. Fit TM5 bowl to TM5
  3. Chop - approx 1 sec, speed 6
  4. Transfer content of TM5 bowl to medium bowl
  5. Add double cream to the TM5 bowl
  6. Mix until soft peaks form - approx 20 sec, speed 4
  7. Transfer content of TM5 bowl to medium bowl
  8. Fold until combined
  9. Refrigerate in freezer
  10. Add whole milk, egg, golden caster sugar, cornflour, vanilla bean paste and peppermint oil to the TM5 bowl
  11. Cook - approx 8 min, 80°C, speed 4
  12. Transfer content of TM5 bowl to large mixing bowl immediately
  13. Chill in fridge
  14. Transfer content of medium bowl to large mixing bowl
  15. Fold until combined
  16. Freeze until set - approx 4 hr

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