Nothing tells your mouth it’s Christmas like the taste of peppermint. I love peppermint ice cream, but there are only a limited number of flavors of dairy free ice cream on the market, so I started looking into how to make my own. I came across this recipe and thought I’d share. It happens to be gluten free also!
Peppermint Ice Cream
2 cans of coconut milk or coconut cream (unsweetened- 14 oz each)
1/2 c. honey
1/4 to 1/2 tsp salt (so crucial to making it taste like the stuff from a carton!)
1 tsp vanilla
2 tsp peppermint extract
1/2 c. crushed candy canes (some stores sell crushed candy canes next to the chocolate chips in the baking aisle)
Freeze ice cream bowl a day ahead of time (as per your ice cream maker directions.) Stir together all ingredients except the candy canes. Refrigerate for a few hours. Pour ice cream liquid into the frozen bowl as it is turning. Allow to turn for about 20 minutes until it begins to thicken. Add crushed candy canes and allow to spin a few more minutes. Ice cream will be soft. I usually take a bite and then put the rest of it in a plastic tub in the freezer to harden. There are a lot of gluten free cones on the market now, so check your store to see if you can find some!
I use a Cuisinart ice cream maker with the bowl that you freeze ahead of time. Theoretically this recipe should work with any ice cream maker, but I haven’t tested it with others. Merry Christmas!