Candy Cane Brownie Ice Cream

I gushed about how much I love candy canes in Monday’s post so I won’t bore you all with it again but just know, if I could put it in everything I would. It’s rather convenient that just as I start to grow tired of all things pumpkin, candy cane comes back into my life.

I haven’t tried out a new ice cream recipe so it felt like as good a time as any since I had a pile of candy canes calling my name. My family is coming to me for the first time this holiday season so the pressure is on to find some fantastic festive recipes to make for them in a few weeks.

I’ve also got some very lofty plans for my blog content this month so stay tuned if you like cookies. And if you don’t, tune in later this month anyways because I haven’t given up on convincing you that there is the perfect cookie for everyone, you just have to find it.

Now that I’ve left you all confused about what I’ve got in store, let’s get back to the matter at hand: candy cane brownie ice cream! I didn’t plan on the candy canes melting once I added them to the still warm batter (not my brightest moment) but I really liked the effect it had on the batter’s (and the final ice cream’s) color! It also allowed the peppermint flavor to properly infuse the batter. You know that commercial where the woman who looks like she’s never actually eaten candy takes a bite out of a York Peppermint Pattie and a cool ‘whoosh’ rolls over her? Well taking bites of this ice cream feels like that except without the hair tangling.


  • 2 Cups heavy cream
  • 1 Cup milk
  • 5 Egg yolks, large
  • ⅔ Cup granulated sugar
  • 4 Candy canes, crushed
  • 1 ½ Cup brownie crumbles


  • Heat cream and milk over medium heat until simmering
  • While the milk mixture is warming up, whisk egg yolks and sugar
  • Temper heat mixture into egg mixture once it begins to simmer
  • Mix in ¾ of the candy canes
  • Cover batter and place in fridge to cool completely (8 hours or overnight)
  • Once cool, churn according to manufacturer’s instructions
  • In the last two minutes of the churning process, add in the brownie pieces
  • Top ice cream with remaining candy cane pieces when serving