Dairy and Soy free Peppermint Stick ice cream

Oh, the weather outside is frightful! Up here in the Northeast we got 2 decent sized snowstorms within a few days of each other and in between we had some bitter cold. Probably not the kind of weather that would normally make you crave ice cream, but there is something so perfect about peppermint stick ice cream in the winter. And I’m pregnant…so my normal, seasonally appropriate cravings are all off.

This recipe is originally from the Speed Bump Kitchen but because we are also soy free I needed to adapt it to our needs. The end result is a creamy, refreshing ice cream with just the right amount of peppermint flavor. Delicious!

Candy Cane Smashing Machine!

Candy Cane Smashing Machine!

Nope, Not having any fun here :)

Nope, Not having any fun here ๐Ÿ™‚


Ingredients

1 can of full-fat coconut milk (refrigerated until chilled, I kept mine in the fridge overnight)
3 cups of coconut milk (the kind in a box, I used So Delicious)
1/2 a bag of mini-marshmallows (10.5 oz size)
1/2 Cup of sugar
2 Tablespoons of mild oil (I used canola)
1/2 teaspoon peppermint extract
3 candy canes, put into plastic bags and crushed
Few drops red food coloring (optional)

025

Place the marshmallows in a large microwave safe bowl and heat for 1 minute, they will expand quite a bit. Whisk until smooth. Open your can of chilled coconut milk. There will be a thick, waxy layer on top, scoop this layer and any other solids out into a bowl and discard all of the water left behind. Add 3 cups of boxed coconut milk and whisk together. Slowly pour coconut milk and sugar into marshmallows. Microwave for another 3 minutes, stirring once every minute. Add the oil, the peppermint extract and the food coloring and stir. Cool down in the freezer or refrigerator before pouring into an ice cream maker. I let mine cool for about 4 hours in the fridge. Follow instructions for your ice cream maker (I love my Kitchen-Aid stand mixer attachment!) At the end of freezing, pour in the bags of crushed candy canes and mix well. The ice cream at this point will be a very soft frozen consistency. Not ideal, but definitely good enough for a taste ๐Ÿ™‚ Transfer the ice cream to a freezer container and allow to freeze overnight. Enjoy!

Yum!

Yum!

Yum!

Yum!

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One response

  1. This is wonderful! I`ll admit, since there are so many full allergies in the house, we often ignore relatively mild intolerances. (In our case, that`s casein and soy.) I`m glad to see such a yummy recipe to try though, as it`s best to take these things seriously before they become a real problem. (As I`m sure you know!)

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