This copycat Trader Joe’s Candy Cane Jo-Jo Ice Cream is nearly identical to the store bought variety! Smooth and creamy with both vanilla and peppermint ice creams, it has plenty of crushed peppermint jo-jo cookies and a generous swirl of chocolate ganache. Finish it with crushed candy cane for a pop of holiday goodness.
This popular ice cream flies off the shelves (or out of the frozen section) during the holidays! Now you can make on your own in about twenty minutes, and save a trip to the store. Plus, how much better is homemade anyway? You can eliminate the food coloring or use an all natural variety. You can also make this totally gluten and dairy free with a few easy subs that I’ve used and love. This copycat Trader Joe’s Candy Cane Jo-Jo Ice cream will have you decking the halls in not time flat, and ssssh, you can even make it year around when the craving strikes outside of December. Without further ado, let’s make it.
What you’ll need to make this Candy Cane Jo-Jo Ice Cream:
Heavy Cream
Sweetened Condensed Milk
Half and Half
Pure Vanilla Extract
Pure Peppermint Extract
Candy Cane Jo-Jo Cookies (regular or gluten free)
Semisweet Chocolate Chips or Chunks (or a chopped up bar)
Crushed Candy Canes, optional
Red Food Coloring, optional
The No-Churn Ice Cream
This ice cream is no-churn, which means you do not need an ice cream maker to whip this up. You only need some sweetened condensed milk, whipped cream, your flavor mix ins, and some time to freeze. I wrote an entire book on no churn ice cream, and you can purchase it at a variety of retailers HERE. It would make a great holiday gift. I truly love all of the recipes in this book!
To start, you will want to make your ganache and allow that to cool to room temperature. Next whip up your heavy cream and set that aside. Prepare an 8-inch baking pan by lining it with parchment paper. You can use a larger pan, and it can be round or square. Just make sure to have enough room for the ice cream mixture without it spilling over the sides.
In a medium sized bowl, combine your half-and-half, sweetened condensed milk, and pure vanilla extract. Whisk that good, and then fold in your heavy cream until there are no lumps remaining.
If you are planning to swirl some red in, remove two tablespoons of ice cream mixture to a smaller bowl, and then divide the rest of the mixture into two medium sized bowls. Place the pure peppermint extract in one of the larger bowls, and mix to combine. Add a drop or two of red food coloring to the 2 tablespoons of batter (this is completely optional though. You can keep the ice cream all white and it will taste just the same!).
To assemble the ice cream, pour half of the vanilla and then half of the peppermint ice cream into your prepared pan. Swirl half of the ganache in, and repeat with the remaining ice creams and ganache. Crush your candy cane JoJos and gently place those in the ice cream. Swirl in the red last, and top with a few more crushed cookies and crushed candy canes if desired. Freeze for 3-4 hours or overnight until fully frozen. Store any leftover covered in the freezer for up to three weeks.
The Dietary Substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy.
Enjoy Life makes a dairy free + allergen friendly semi sweet chocolate chip that would work great in this recipe.
Silk Plant Based Half and Half Alternative is a great alternative to dairy based cream.
Silk Dairy Free Heavy Cream is a great option for this ice cream.
Nature’s Charm makes a Sweetened Coconut Condensed Milk that can be subbed in at a 1:1 ratio for the dairy version. There will be a slight coconut flavor but it will be well camouflaged in this recipe by the peppermint extract.
Opt for the gluten free Trader Joe’s Candy Cane Jo-Jo’s if you want to avoid gluten. Trader Joe’s Jo-Jo’s are naturally egg free and vegan.
If you loved this recipe I’d be so grateful for you to leave a 5 star rating + review!
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Happy Ice Cream Making!
XO,
Heather
Candy Cane Jo-Jo Ice Cream
Ingredients
FOR THE GANACHE:
- ½ Cup Semisweet Chocolate Chips or Chunks
- ¼ Cup Heavy Cream
FOR THE ICE CREAM:
- 1 ½ Cups Heavy Cream, measured then whipped
- ½ Cup Half and Half
- 1 Tablespoon Pure Vanilla Extract
- 1 14 Ounce Can of Sweetened Condensed Milk
- 1 Teaspoon Pure Peppermint Extract
- 15 Candy Cane Jo-Jo’s, regular or gluten free
- Red Food Coloring, optional
- Crushed Candy Canes, optional
Instructions
- To make the ganache: warm the cream in the microwave on high for 30-45 seconds. Be cautious as the cream will be hot. Place the chips in the bowl and allow to sit for five minutes. Whisk until smooth and set aside to cool to room temperature, about 20-30 minutes.
- To make the ice cream : Whip the cream until still peaks form. Set aside. Prepare an 8-inch pan, round or square, by lining it with parchment paper. Set aside.
- In a medium sized bowl, combine the half and half, sweetened condensed milk, and vanilla and whisk well. Fold in whipped cream until smooth and lump-free.
- Divide the ice cream mixture into two bowls, and save 2 tablespoon in a third small bowl. Add the peppermint extract to one of the medium bowls, and mix well. Add a drop or two of red food coloring to the small bowl, and mix until color is evenly incorporated.
- Swirl half of the the vanilla and half of the peppermint ice cream together into your prepared pan. Pour half of the ganache over the ice cream, and gently swirl it in. Repeat with the remaining vanilla and peppermint ice creams, and add the crushed cookies. Swirl in the red ice cream batter and Sprinkle with crushed candy cane if desired.
- Freeze for several hours or overnight until set. Serve and enjoy! Store covered in the freezer for up to three weeks. Enjoy!
Notes
Todd Rodgers says
My wife received the No-Churn Ice Cream Recipe book for Christmas and was so excited. Last night she put a recipe together, was ecstatic at how simple it was, and this evening we all enjoyed a HuGe bowl!!! Holy cow this was delicious…we are trying to decide which one we are doing next!!
Heather Templeton says
Thank you so much Todd!! I can’t wait to hear which one she likes best!