Candy Cane Ice Cream & Chocolate Shell Topping

Difficulty: Easy

Makes about 1 litre

It’s beginning to look a lot like Christmas and I’ve teamed up with the epic team at Your Home Depot to create another recipe using my Cuisinart Ice Cream Maker with Compressor. I’ve been shopping with these guys for years because they have great prices, an awesome range of products and a super easy checkout process. These guys even hooked me up with a bitchin’ Global Ikasu Knife Set for helping out with this recipe, it doesn’t get much sweeter than that!

Candy Cane Ice Cream

Candy canes are the official sweet of the festive season so I thought why not combine them with the guaranteed deliciousness of ice cream?! So I did and I know I say this all the time but this may be my best ice cream yet. The texture is smooth and creamy with the crunch of teensy candy cane pieces, plus with the addition of my super easy homemade chocolate shell topping, you’re going to be the hero at this year’s Christmas feast!


  • 1 400mL can full fat coconut cream (placed upside-down in the fridge for at least 24 hours)
  • 1 320mL can condensed coconut milk
  • 1 cup non-dairy milk (I used almond milk for this recipe)
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint essence
  • 12 candy canes

Chocolate Shell Topping

  • 1/2 cup coconut oil
  • 200g dark chocolate
  • Pinch of salt

Candy Cane Ice Cream


  1. Open up the coconut cream and remove the liquid from the top. Scoop out the remaining cream and blend with the condensed coconut milk, non-dairy milk, vanilla extract and peppermint oil until smooth.
  2. Prepare your Cuisinart Ice Cream Maker with the ice cream paddle and pour the mixture into the bowl.
  3. Set the timer to 60 minutes and press start.
  4. Crush or chop your candy canes and after about 45 minutes, open the candy compartment to add 3/4 of the crushed candy canes.
  5. When the timer goes off, you’ve got yourself some killer ice cream! Place into a container and pop into the freezer until you’re ready to serve.
  6. To make the Chocolate Shell Topping, melt the coconut oil in a saucepan over a low-medium heat before adding the chocolate and salt.
  7. Once completely melted, add to a jar or squeeze bottle and pour over the top of the ice cream before finishing off with the remaining crushed candy cane.
  8. Bask in the glory of making this Christmas the best one yet!