It is spring but we are already hitting the hot temperatures. And there is nothing better to beat the heat than a cold bowl of ice cream. I had some candy canes left over from Christmas and thought a peppermint ice cream would be very refreshing. I used to love it as a kid when my parents would by Peppermint Stick ice cream at Christmas time. We were very big ice cream eaters back in the day! Anyway, this is what I came up with and it turned out just as delicious as I remembered the dairy version to be. I hope you like it too!
Peppermint Stick with Chocolate Chunks Ice Cream
Ingredients
1 13.5 ounce can organic coconut milk
1 1/4 cups non-dairy milk
1/2 cup organic pure cane sugar
1 tsp vanilla extract
1 tsp peppermint extract
8 candy canes or 25 round peppermint hard candies, divided
½ cup semi-sweet chocolate chips
½ tsp olive oil
Directions
In a large bowl, combine coconut milk, non-dairy milk, cane sugar, vanilla extract, and peppermint extract, whisk together well. Refrigerate for at least 2 hours.
While you are waiting, unwrap candy canes and throw in
to a food processor or blender. Pulse
repeatedly until the candies become course pieces. Set aside.In a large bowl, combine coconut milk, non-dairy milk, cane sugar, vanilla extract, and peppermint extract, whisk together well. Refrigerate for at least 2 hours.
Once ice cream base is chilled, make according to your
ice cream maker‘s instructions. While it
is churning, melt the chocolate chips and oil in a small sauce pan on low
heat. Stir often, until completely
melted and smooth; take off heat and set aside.
Add in ½ the candy cane pieces during the last five minutes of churning
to incorporate thoroughly.
Transfer spoonfuls of the ice cream into an airtight
container and drizzle each addition with a very fine ribbon of the liquid
chocolate. The chocolate will set up
almost immediately upon contact. Also
sprinkle each addition with the remaining candy cane pieces. Once all of the ice cream and chocolate is in
the container, give the whole mixture a good stir with the end of a wooden
spoon to break up the chocolate ribbon into pieces.
Stash in your freezer for at least three hours to firm
up before serving.
3 comments:
Growing up I loved going to my grandfather's pharmacy and getting peppermint ice cream at the soda fountain. With a dairy free kiddo I'm going to have to try this recipe out. Thanks.
I hope you like it - I can't seem to get enough!
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