Non Dairy Peppermint Ice Cream Recipes

PEPPERMINT NO-CHURN ICE CREAM

Steps:

• Put a 9-by-5-by-3-inch metal loaf pan in the freezer to chill. Put the chocolate-peppermint candies and 3/4 cup of the heavy cream in a medium saucepan over medium heat and cook, stirring frequently, until the candies are melted, about 5 minutes. Cool completely.
• Meanwhile, whip the remaining 2 cups heavy cream in a large bowl with an electric mixer on medium high until firm peaks form, about 2 minutes. Pour the condensed milk into a medium bowl and fold in 1 cup of the whipped cream with a rubber spatula until combined, then fold the lightened mixture back into the whipped cream until well blended. Gently fold in the marshmallows.
• Remove 2 tablespoons of the chocolate-peppermint candy sauce and set aside. Pour a third of the ice cream mixture into the chilled pan, then top with half of the remaining chocolate-peppermint candy sauce, add a third more of the ice cream mixture, then the remaining chocolate-peppermint candy sauce. Cover with the remaining ice cream mixture and sprinkle the crushed peppermint puffs on top. Drizzle the top with the reserved chocolate-peppermint candy sauce. Loosely cover with plastic wrap and freeze until solid and scoopable, about 3 hours and up to overnight. Serve in a cup with a candy cane if using.

MINT-CHIP COCONUT MILK ICE CREAM

Steps:

• Chill all the ingredients prior to preparing to quicken the freezing process.
• Blend coconut milk in a blender until smooth and evenly mixed; add agave syrup and peppermint extract and blend until smooth.
• Transfer coconut milk mixture to an ice cream maker and follow manufacturer's instructions for ice cream, adding chocolate pieces when indicated. Freeze for 2 hours before serving.

DAIRY-FREE PEPPERMINT ICE CREAM

Steps:

• Add peppermints, bananas, vanilla extract, and food coloring to blender.
• Pulse frozen banana chunks until smooth.
• Scoop and serve immediately if you enjoy soft serve style.
• If you prefer hard scoops, place dairy free ice cream into a reusable plastic container and let it harden up for 30 minutes to an hour, before you scoop and serve.
• Enjoy!

NON-DAIRY PEPPERMINT ICE CREAM

Steps:

• Mix all ingredients together and beat till well combined. Put in ice cream machine for 30 minutes.
• Pro tip: Put a Tbsp of peppermint schnapps or vodka into the mix to keep it from freezing as solid in the freezer as the soy ice cream usually does.

PEPPERMINT ICE DREAM

Steps:

• In a large saucepan, whisk together sugar and cornstarch, then whisk in soy milk.
• Bring to a boil over medium heat, whisking frequently, and boil whisking constantly for one minute; remove from heat.
• Whisk several large spoonfuls of hot milk mixture into egg whites, then whisk egg mixture back into saucepan of hot milk.
• Return saucepan to heat and cook over medium flame, whisking constantly, until mixture returns to a boil.
• Tranfer mixture to a bowl and stir in Creme de Menthe and peppermint extract.
• Refrigerate until cold (or overnight, if desired--I find that helps it thicken up more).
• Freeze mixture in ice cream maker according to manufacturer's directions.
• Add chopped chocolate towards the end of the freezing process.