I was looking for a peppermint ice cream recipe and stumbled upon a vegan version that looked as good as any.
I could not find any candy canes (in December?!?!) so I used the round peppermint candies that you often see on hostess stands at restaurants. Breaking them up is a great way to get out some aggression.
To me, this ice cream is more luscious than normal ice cream. Coconut milk can be super rich, almost too much. In my first batch I used regular coconut milk, but I switched to light coconut milk for the second batch. Also, in my first batch I used only vanilla extract, but for the second I used only peppermint extract, and I liked the second batch a lot better than the first. I reduced the amount of sugar from the original recipe because it was just too much.
1 can light coconut milk
1 3/4 cups non-dairy milk (I used almond milk)
1/4 cup sugar
1 teaspoon peppermint extract
Mix together all ingredients and refrigerate for about two hours.
Freeze in your ice cream maker, adding about 20 crunched up peppermint candies towards the end of the ice cream maker cycle.
No comments:
Post a Comment