Candy Cane Cheesecake Ice Cream Cones
These festive Candy Cane Cheesecake Ice Cream Cones combine creamy no-churn cheesecake ice cream with crushed candy canes, all served in crispy waffle cones. They’re the perfect holiday dessert that requires no ice cream maker and tastes like peppermint heaven.
Whether you’re hosting a Christmas party or just craving something sweet and seasonal, this recipe delivers big on flavor with minimal effort. The cheesecake base stays perfectly scoopable straight from the freezer, and the candy cane swirl adds that signature holiday crunch.
Why You’ll Love This Recipe
This no-churn ice cream comes together in just 15 minutes of active prep time. The cream cheese adds richness and prevents icy crystals, giving you smooth, creamy scoops every single time without any special equipment.
The candy cane pieces stay crunchy even when frozen, creating textural contrast in every bite. Plus, these cones look absolutely stunning with their red and white swirls perfect for your holiday dessert table or Instagram feed.
You can make a big batch ahead of time and store it in the freezer for up to a month. It’s an easy make-ahead dessert that actually gets better as the flavors meld together.
Read More: Peanut Butter Pretzel Cheesecake Bites
Ingredients You’ll Need
The ingredient list is surprisingly short and uses pantry staples you likely already have. Heavy cream whips up into the fluffy base, while cream cheese and condensed milk create that signature cheesecake tang and sweetness.
Crushed candy canes bring the peppermint flavor and festive color. Make sure to use traditional red and white candy canes for the best visual effect—the all-white ones won’t give you those pretty swirls.
For the ice cream:
For serving:
Equipment Needed
You don’t need an ice cream maker for this recipe just a few basic kitchen tools. A stand mixer or hand mixer makes whipping the cream effortless, but you can also do it by hand if you’re feeling ambitious.
A 9×5 inch loaf pan works perfectly for freezing and storing the ice cream. Make sure it’s freezer-safe and has a lid or can be covered tightly with plastic wrap to prevent freezer burn.
Essential tools:
Step-by-Step Instructions
Start by beating the softened cream cheese until it’s completely smooth and lump-free. This step is crucial any lumps now will stay lumpy in the final ice cream, so take your time here.
Add the sweetened condensed milk, vanilla, peppermint extract, and salt to the cream cheese and mix until fully combined. In a separate bowl, whip the heavy cream to stiff peaks this will take about 4-5 minutes with an electric mixer.
Gently fold the whipped cream into the cream cheese mixture in three additions, being careful not to deflate the air you just whipped in. Once combined, fold in ¾ of the crushed candy canes, reserving some for topping.
Detailed steps:
- Prep the cream cheese: Beat 8 oz softened cream cheese on medium speed for 2-3 minutes until completely smooth and fluffy with no lumps.
- Mix the base: Add sweetened condensed milk, vanilla extract, peppermint extract, and a pinch of salt. Beat on low speed until fully incorporated and smooth.
- Whip the cream: In a separate large bowl, beat 2 cups cold heavy cream on high speed until stiff peaks form, about 4-5 minutes. The cream should hold its shape when you lift the beaters.
- Fold together: Gently fold the whipped cream into the cream cheese mixture in three batches using a rubber spatula. Use a folding motion to preserve the airiness—don’t stir vigorously.
- Add candy canes: Fold in ¾ cup crushed candy canes, reserving some for topping. The mixture should have pretty red and white streaks throughout.
- Freeze: Pour the mixture into a 9×5 inch loaf pan and smooth the top. Sprinkle remaining crushed candy canes over the surface. Cover tightly with plastic wrap and freeze for at least 6 hours or overnight.
- Serve: Let the ice cream sit at room temperature for 5 minutes before scooping. Fill waffle cones and top with extra crushed candy canes if desired.
Candy Cane Cheesecake Ice Cream Cones
Course: DessertCuisine: AmericanDifficulty: Easy8-10
servings15
minutes6
hours6
hours15
minutesCreamy no-churn cheesecake ice cream swirled with crushed candy canes and served in crispy waffle cones. This festive holiday dessert requires no ice cream maker and tastes like peppermint cheesecake heaven.
Ingredients
- For the ice cream
2 cups heavy whipping cream, cold
8 oz cream cheese, softened to room temperature
1 (14 oz) can sweetened condensed milk
1 teaspoon vanilla extract
½ teaspoon peppermint extract
¾ cup crushed candy canes (about 12 mini candy canes), divided
Pinch of salt
- For serving
8-10 waffle cones
Extra crushed candy canes for topping
Optional: melted white chocolate for dipping
Directions
- Prepare cream cheese base
- In a large bowl, beat softened cream cheese with an electric mixer on medium speed for 2–3 minutes until completely smooth and fluffy with no lumps remaining.
- Add sweeteners and extracts
- Pour in sweetened condensed milk, vanilla extract, peppermint extract, and salt. Mix on low speed until fully combined and smooth, scraping down the sides as needed.
- Whip the cream
- In a separate large bowl with clean beaters, whip cold heavy cream on high speed for 4–5 minutes until stiff peaks form. The cream should hold its shape firmly when you lift the beaters.
- Fold mixtures together
- Gently fold whipped cream into cream cheese mixture in three additions using a rubber spatula. Use a folding motion from bottom to top to preserve airiness—avoid stirring or mixing vigo
Notes
- Make-ahead tip: This ice cream can be made up to 1 month in advance. Store in an airtight container with plastic wrap pressed directly on the surface to prevent ice crystals.
Candy cane crushing: Place unwrapped candy canes in a sealed zip-top bag and crush with a rolling pin. Aim for pea-sized pieces—too fine and they’ll dissolve, too large and they’ll be hard to eat. - Texture tip: Don’t skip softening the cream cheese completely or you’ll have lumps in your ice cream. Leave it out at room temperature for 30-45 minutes.
Alcohol variation: Add 2 tablespoons peppermint schnapps for adult-only cones. Note that this will keep the ice cream slightly softer.
Storage: Keep leftover ice cream in the freezer for up to 1 month in an airtight container. For best results, place parchment paper directly on the surface before sealing.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 385 |
| Total Fat | 24g |
| Saturated Fat | 15g |
| Cholesterol | 85mg |
| Sodium | 135mg |
| Total Carbohydrates | 38g |
| Dietary Fiber | 0g |
| Sugars | 35g |
| Protein | 6g |
Tips for Perfect Results
Let your cream cheese soften at room temperature for at least 30 minutes before starting. Cold cream cheese will create lumps that won’t mix out, ruining the smooth texture of your ice cream.
Crush your candy canes in a sealed plastic bag using a rolling pin or meat mallet. This contains the mess and gives you control over the size aim for pieces about the size of a pea for the best texture.
Don’t over-whip the heavy cream or it will turn into butter. Stop when you reach stiff peaks the cream should stand up straight when you lift the beaters but still look smooth and glossy.
Variations and Swaps
Swap peppermint extract for vanilla if you want a classic cheesecake flavor without the mint. You can also use 1 teaspoon of mint extract for a more intense peppermint punch.
Try different mix-ins like crushed Oreos, chocolate chips, or graham cracker pieces. Swirl in some raspberry or strawberry sauce for a fruity twist on the cheesecake theme.
Make it boozy by adding 2 tablespoons of peppermint schnapps or Irish cream. Keep in mind that alcohol will make the ice cream slightly softer and prevent it from freezing completely solid.
Frequently Asked Questions
Can I make this without an electric mixer?
Yes, but it will take more effort. You can whip the cream by hand with a whisk for about 10-15 minutes until stiff peaks form. Make sure your bowl and cream are very cold to help it whip faster. The cream cheese can be beaten smooth with a wooden spoon if it’s properly softened first.
Why is my ice cream icy instead of creamy?
This usually happens when the cream wasn’t whipped to stiff peaks or when the folding was too vigorous and deflated the air. Make sure your heavy cream is very cold and whip it until it holds firm peaks. Also, fold gently in three additions rather than stirring everything together at once.
Can I use sugar-free candy canes or sugar substitutes?
Yes, you can use sugar-free candy canes for the mix-ins. For the base, you can try sugar-free sweetened condensed milk, but note that the texture may be slightly different and less creamy. The ice cream may also freeze harder, so you’ll need to let it soften longer before scooping.
