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.
Servings: 4
Calories: 299.1kcal
Ingredients
- 2 cups soy milk
- ½ cup organic sugar or coconut sugar
- ¼ cup cashews
- 2 tablespoons corn starch
- Pinch of salt
- 1 ½ teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ½ tablespoon vodka (optional)
- 5 drops red food coloring (optional)
- ½ 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, peppermint extract, and vodka.
- Transfer the mixture into a glass jar or covered bowl and refrigerate until cool.
- Churn 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 frozen 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