Vegan Peppermint Ice Cream Recipe
By Loving It Vegan
🔪Prep Time: 60 mins
1 cup (150g) Raw Cashews (soaked in hot water for 1 hour)
1 cup (240ml) + 2 Tbsp (30ml) Water (total = 270ml)
2 cups (480ml) Homemade Cashew Milk
1 cup (240ml) Coconut Milk*
1 cup (200g) White Sugar
1/4 cup (60ml) Water
2/3 cup + 1 Tbsp (100g) Cacao Butter (Finely Chopped)
1/4 cup (55g) Coconut Oil
1 tsp Salt
2 tsp Peppermint Extract
1 cup Crushed Candy Canes (about 12 full size Candy Canes)
1At 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.
2When you’re ready to make your ice cream the first thing to do is make the homemade cashew milk.
3Place 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.
4Add 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.
5Add your homemade cashew milk and the coconut milk to a bowl and set aside.
6Then get all your other ingredients prepared as once you start, it will move quickly.
7Add 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.
8Add in the chopped cacao butter and coconut oil and salt and stir in until melted.
9Pour the melted sugar/cacao butter/coconut oil mix in with the cashew and coconut milk in the bowl and add the peppermint extract.
10Use 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.
11Place 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.
12Pour 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.
13In 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.
14Transfer 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.
15Heat up an ice cream scoop by placing it in a cup of hot water and scoop your ice cream into bowls and serve.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Brand New Vegan
Hi! I’m Chuck Underwood and I have a pretty unique job…..in that, I cook for thousands of people all over the world. No, I don’t deliver sorry…..but I do cook, and then provide you with the recipe 🙂 I do this because people want to eat healthily, and thanks to documentaries like “Forks Over Knives” and “What The Health”, plant-based diets are finally becoming mainstream. But… changing your diet overnight is not as easy as it looks. People usually have no idea where to start, or even how to cook for that matter….plus we are so addicted used to all of our favorite foods. From someone who has been there-done that – I know how difficult it can be.