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–+ servings
Melted peppermint candy cane ice cream with chocolate chips in a glass bowl.

Dairy Free Peppermint Candy Cane Ice Cream Recipe

Dairy-Free Peppermint Ice Cream tastes like a creamy candy cane! This festive holiday treat is light, refreshing, and you only need a few ingredients to make it.
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Prep Time 30 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 8 Servings
Calories 257 kcal

Equipment

  • 1 Ice Cream Maker I used the Cuisinart 1.5 quart ice cream maker.
  • 1 High Speed Blender I used my Vitamix Blender.

Ingredients
  

  • 27 Ounces Full Fat Coconut Milk I used two 13.5 ounce cans of Native Forest Full Fat Coconut Milk.
  • ¼ Cup Raw Cashews
  • ⅓ Cup Sweetened Condensed Coconut Milk
  • 2 Teaspoons Vanilla Extract
  • 2 Teaspoons Peppermint Extract
  • ½ Teaspoon Salt

Optional Toppings

  • Crushed Candy Canes I used Yum Earth naturally dyed candy canes.
  • Mini White Chocolate Chips I used Pascha Vegan & Dairy-Free Mini Chips.
  • Dark Chocolate Chips

Instructions
 

  • Start by adding full fat coconut milk, raw cashews, sweetened condensed coconut milk, vanilla extract, peppermint extract, and salt into a blender.
  • Blend on high for about 1-2 minutes or until it's a smooth and creamy consistency. Then blend on low for 15-20 seconds to remove any bubbles or froth from the top of the mixture.
  • If you notice that the coconut milk is getting clumpy at the top, pour into a saucepan and cook on low heat for a few minutes until it's smooth and creamy. This tends to happen during the colder months!
  • Next, pour the creamy ice cream mixture into an ice cream maker and churn for 20-25 minutes.
  • Once the ice cream is thick and creamy, transfer into a loaf pan or freezer safe container. Top with crushed candy canes and chocolate chips. Freeze for 30-60 minutes for a firmer consistency.

Notes

** Note that the nutrition facts are for the ice cream only - you will need to calculate the candy canes and chocolate chips separately. 

Expert Tips

  • When it comes out of the ice cream maker it has more of a soft serve consistency, but you can transfer it into a container and freeze for 30-60 minutes for a firmer consistency.
  • The ice cream base for the Cuisinart Ice Cream Maker must be stored in the freezer for 24 hours prior to making the ice cream.
  • For best results, I recommend using an electric ice cream maker, but you can use a no churn method by freezing the mixture for 6-8 hours or overnight.
  • I noticed when I make ice cream in the colder months, the coconut milk separates when I blend it. Just follow instructions on how to warm in a saucepan before churning.

How to Store Leftover Ice Cream

Store leftover ice cream in an airtight container freezer-safe container. If the container does not have a cover, it will get freezer burn.
Leave the ice cream at room temperature for about 5-10 minutes before serving. Because of the cashews and full fat coconut milk, it does maintain a pretty soft texture even after freezing overnight.
** See full post for step-by-step photos and more information!

Nutrition

Serving: 1ServingCalories: 257kcalCarbohydrates: 11gProtein: 4gFat: 23gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 4mgSodium: 175mgPotassium: 287mgFiber: 0.1gSugar: 7gVitamin A: 34IUVitamin C: 1mgCalcium: 55mgIron: 3mg
Keywords candy cane ice cream, dairy free candy cane ice cream, dairy free peppermint ice cream, peppermint ice cream
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