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Vegan Peppermint Ice Cream

5 from 2 votes

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This delicious homemade Vegan Peppermint Ice Cream is creamy but light. Flavored with pure peppermint extract and flecked with crushed candy canes, it’s a perfect dessert for the holidays, but also refreshing any time of year.

Two glass dessert dishes with peppermint ice cream, with two candy canes sitting next to them

Ever since I figured out my ice cream base recipe with my Vegan Vanilla Ice Cream, I’ve been looking forward to making this peppermint ice cream. Growing up, it was always one of my favorite ice cream flavors. It was so exciting each winter when the peppermint ice cream finally hit the store freezer compartments. The Christmas season was definitely here!

Unfortunately, even though there are many brands and flavors of vegan ice cream available in the stores today, I’m not aware of any brand that has come up with a vegan peppermint flavor. Rather than wait for that to happen, I’ve decided to make it myself.

An added benefit of making your own ice cream is that you can control what goes into it, so no unrecognizable ingredients.

Making homemade ice cream takes a bit of time, but is very easy. Growing up we made our ice cream in an old fashioned ice cream maker that required ice and rock salt. Now there are electric ice cream makers that eliminate the need for the ice and salt. I love this ice cream maker from Cuisinart. Just freeze the inner bowl in advance, fill it with your ice cream mixture, and turn it on.

Why do I love this Vegan Peppermint Ice Cream?

  • I love peppermint! And this ice cream is full of peppermint deliciousness with the pure peppermint extract and the crushed candy canes.
  • This ice cream is creamy, but lighter than most ice creams. I love that it’s not heavy, but has a satisfying ice cream texture.
  • It’s easy to make and is great on its own. But it’s amazing with a chocolatey brownie! (Here is a great oil free brownie recipe from Engine 2)

How to Make This Ice Cream

Two glass dessert dishes with peppermint ice cream, with two candy canes sitting next to them

For this recipe, blend together the soy milk, sugar, cashews, cornstarch and salt in a high speed blender. If you don’t have a high speed blender like a Vitamix or Blendtec, you will want to soak the cashews for a few hours or overnight to soften them before making this recipe.

Pour the mixture into a saucepan and heat it over medium heat, stirring constantly until the mixture comes to a boil and is thickened. Remove the pan from the heat and stir in the vanilla, peppermint extract, and the optional vodka. The small amount of vodka will not be tasted, but will help keep the ice cream from freezing so solidly. You can also mix in a few drops of red food coloring at this time if you want to add a pink tint to your ice cream. Here are some vegan food coloring options:

Pour this ice cream mixture into a jar or other covered container and refrigerate until the mixture is cool. You can make the mixture in the morning, and it will be ready to churn by evening, or chill it overnight.

Freeze the mixture in an ice cream maker. About 5 minutes before the freezing cycle is over, add in the crushed candy canes. I found these vegan, all natural candy canes by Wholesome at my local Natural Grocers store.

Transfer the ice cream to a loaf pan or a covered container, and freeze until firm. Allow the ice cream to sit on the counter for about 5 minutes before scooping.

For other Vegan Ice Cream Recipes, see:

Vegan Vanilla Ice Cream

Closeup view of Vegan Vanilla Ice Cream

Vegan Strawberry Ice Cream

Closeup of Vegan Strawberry Ice Cream

Make this Vegan Peppermint Ice Cream and let me know what you think by leaving a comment and a star rating below. I love to hear from you!

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Two glass dessert dishes with Vegan Peppermint Ice Cream, with two candy canes sitting next to them
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5 from 2 votes

Vegan Peppermint Ice Cream

This delicious homemade Vegan Peppermint Ice Cream is creamy but light. Flavored with pure peppermint extract and flecked with crushed candy canes, it's a perfect dessert for the holidays, but also refreshing any time of year.
Course Dessert
Cuisine American
Keyword Christmas, Ice Cream, Peppermint
Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 3 hours
Total Time 3 hours 45 minutes
Servings 4
Calories 299.1kcal
Author Teresa Sklenicka

Ingredients

  • 2 cups soy milk
  • ½ cup sugar
  • ¼ cup cashews
  • 2 tablespoons corn starch
  • Pinch of salt
  • 1 ½ teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • ½ tablespoon vodka
  • 5 drops red food coloring (optional)
  • 1/2 cup crushed candy canes

Instructions

  • Blend the soy milk, sugar, cashews, corn starch, and salt in a high speed blender.
  • Pour the contents into a saucepan. Cook over medium heat until the mixture is thickened.
  • Remove the saucepan from the heat and stir in the vanilla extract, pepperming extract, and vodka.
  • Transfer the mixture into a glass jar or covered bowl and refrigerate until cool.
  • Freeze the ice cream mixture in an ice cream maker. Approximately 5 minutes before the end of the freezing cycle, add the crushed candy canes.
  • Then transfer to a covered freezer safe container and freeze until firm.
  • Allow the ice cream to sit on the counter for 5 minutes before scooping.

Notes

If you don’t own a high speed blender, soak the cashews in water for a few hours or overnight before making this recipe. Drain and rinse the cashews before using.

Nutrition

Calories: 299.1kcal | Carbohydrates: 57.1g | Protein: 5.4g | Fat: 5.5g | Sodium: 92.3mg | Fiber: 1.6g | Sugar: 41.6g | Vitamin A: 250IU | Vitamin C: 0.41mg | Calcium: 154.27mg | Iron: 1.19mg

Nutrition calculations are approximate.

By on December 16th, 2019

About Teresa Sklenicka

I love creating tasty, oil-free, vegan recipes that everyone will love (even non-vegans)! Here you'll find vegan versions of your favorite comfort foods, as well as some new tastes! Join me on a path to improving your health, helping the planet, and saving animals.

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