So when I first saw peppermint ice cream online I was a bit confused. Cos you have the mint ice cream, which is green (usually), and peppermint ice cream, which is pink!
But then I realized that you add in crushed peppermint candy canes and suddenly the pink color made perfect sense!
And the more minty/pepperminty things there are in the world, the better as far as I’m concerned.
I added in quite a bit of crushed candy cane for this ice cream, because why not!
But then while I was churning the ice cream I had a bit of a panic at first because I didn’t know if I was supposed to put the crushed candy canes in at the beginning or the end, and I had gone with the beginning, but was hearing some strange noises coming from my machine and was hoping like heck the candy pieces weren’t scratching my ice cream bowl!
Luckily, they weren’t and all was fine.
So I think throwing them in at the beginning is okay, but later on (when the ice cream has churned for a while and is thicker) would be good too.
You’d likely just have less of a pink color as the color from the candy canes wouldn’t have as much time to seep through the ice cream.
The candy canes I got were also very pink/red (I had two different kinds) so if yours are less so then the color is also going to be less strong.
But this ice cream is not about the color, it’s about the glorious peppermint flavor and using some peppermint extract along with peppermint candy canes makes the flavor really pop.
And then you add crushed candy canes to the top of the ice cream when you serve it as well. Perfect!
As you can see, when serving it, it got a little melty! We’re in the midst of summer here in South Africa, which is lovely, but when photographing ice cream….
You will love this vegan peppermint ice cream, it is:
- Sooooo creamy
- Loaded with peppermint flavor
- Packed with crushed candy canes
- Topped with more crushed candy canes
- Christmassy, but good for anytime of year too!
The texture of this ice cream is spot on, not a hint of graininess, just smooth, creamy ice cream goodness!
So let us know your thoughts on this lovely vegan peppermint ice cream! Comment down below. And if you make this recipe, please rate it and let us know how it worked out for you! Pics – please tag them #lovingitvegan on instagram so we can see them! Makes us super happy!
For more ice cream goodness, check out these great recipes:
- Vegan Mint Chocolate Chip Ice Cream
- Vegan Salted Caramel Ice Cream
- Vegan Chocolate Ice Cream
- Vegan Pumpkin Ice Cream
- Coconut Ice Cream with Toasted Coconut Topping
And that’s not even all of them, type ‘ice cream’ into the search bar to find all the flavors we’ve done so far!
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The smoothest creamiest vegan peppermint ice cream with crushed candy canes. Loaded with peppermint flavor and fabulous any time of year!
For the Cashew Milk:
- 1 cup (150g) Raw Cashews (soaked in hot water for 1 hour)
- 1 cup (240ml) + 2 Tbsp (30ml) Water (total = 270ml)
For the Ice Cream:
- At least the day before you want to make ice cream, make sure you place the bowl of your ice cream maker into the freezer to freeze.
- When you’re ready to make your ice cream the first thing to do is make the homemade cashew milk.
- Place the cashew nuts in a bowl and pour boiling water from the kettle over the top until they’re covered. Leave them to soak for one hour then drain and rinse.
- Add the soaked cashews to your blender along with the water and blend very well until you have a thick creamy milk, it’s more like a cream consistency than a milk consistency, this is perfect. You will use all of this in your ice cream, it may be a little more or a little less than 2 cups, this is not an issue.
- Add your homemade cashew milk and the coconut milk to a bowl and set aside.
- Then get all your other ingredients prepared as once you start, it will move quickly.
- Add the sugar and water to a pot or saucepan and heat, stirring constantly until the sugar is melted. You will know the sugar is melted when your wooden spoon is no longer making a scratching sound against the bottom of the pot.
- Add in the chopped cacao butter and coconut oil and salt and stir in until melted.
- Pour the melted sugar/cacao butter/coconut oil mix in with the cashew and coconut milk in the bowl and add the peppermint extract.
- Use an immersion blender to get everything properly mixed. If you don’t have an immersion blender then transfer the mix to a blender jug and blend and then return it to the mixing bowl.
- Place the mixing bowl into the freezer for about 15 minutes to chill. If the mix has hardened slightly along the sides of the mixing bowl after 15 minutes then just give it a stir.
- Pour the ice cream mix into your ice cream machine and churn according to manufacturer instructions until you reach soft serve consistency. This could take anywhere from 25-45 minutes.
- In the last 5 minutes of churning, when it has reached soft serve consistency but still soft enough to churn another 5 minutes, then add your crushed candy canes and let them churn with the ice cream for 5 minutes.
- Transfer the ice cream to a loaf pan and smooth down with the back of a spoon. Cover with foil and place into the freezer for at least 6 hours (or overnight) until properly set.
- Heat up an ice cream scoop by placing it in a cup of hot water and scoop your ice cream into bowls and serve.
*Coconut milk must be canned full fat coconut milk.
*Even though this is ice cream, it is still at its best within about a week after making it. It will still be good after that, but it’s at its best when fresh.
*Prep time does not include time spent chilling/setting.
- Category: Dessert, Gluten-Free
- Method: Churn
- Cuisine: Vegan
- Serving Size: 1 Serve (of 10)
- Calories: 413
- Sugar: 32.5g
- Sodium: 250mg
- Fat: 26.1g
- Saturated Fat: 15.2g
- Carbohydrates: 42.7g
- Fiber: 0.5g
- Protein: 3g
Keywords: vegan peppermint ice cream