Indulge in the refreshing taste of peppermint with this creamy, dairy-free ice cream. Perfect for those with gluten sensitivities, this recipe combines the coolness of mint with the sweetness of maple syrup.
Ingredients: 2 cans full-fat coconut milk. 1/2 cup maple syrup. 1 teaspoon peppermint extract. 1/4 cup crushed candy canes or peppermint candies gluten-free. 1/4 cup dairy-free chocolate chips optional.
Instructions: In a blender, combine coconut milk, maple syrup, and peppermint extract until smooth. Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions. During the last few minutes of churning, add in crushed candy canes and dairy-free chocolate chips if desired. Once churned, transfer the ice cream to a freezer-safe container and freeze for at least 4 hours or until firm. Serve scoops of peppermint ice cream topped with extra crushed candy canes or chocolate chips, if desired.
Prep Time: 10 minutes
Cook Time: 30 minutes
carmen beissner
