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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 4 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.
Prep Time30 mins
Cook Time15 mins
Chilling Time3 hrs
Total Time3 hrs 45 mins
Course: Dessert
Cuisine: American
Keyword: Christmas, Ice Cream, Peppermint
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