Peppermint Ice Cream.
The best dessert, the best ice cream, the best way to celebrate the Holidays and winter time. Forget the pies, forget the hot cocoa… bring on the cool, creamy, Peppermint Ice Cream.
It’s all around perfect. Keri, from I Eat Trees, had this recipe on her blog and I knew I had to feature it on TCEM.
Now all I need is an ice cream maker… and some candy canes. I cannot wait until I try this vegan version.
Vegan Peppermint Ice Cream
- 1 14 ounce can regular coconut milk
- 1 1/4 cups nondairy milk
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 3/4 teaspoon peppermint extract (optional)
- 1 cup crushed candy canes or small peppermint stick pieces
In a large bowl, combine coconut milk, nondairy milk, sugar, vanilla extract, and peppermint extract (for a more peppermint-y ice cream, rather than vanilla with peppermint sticks). Refrigerate batter for at least 2 hours. Once batter is chilled, make according to your ice cream maker‘s instructions. Add in peppermint pieces 5 minutes before your machine’s freezing cycle is finished and process. Enjoy!