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 ūüôā


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 ūüôā Transfer the ice cream to a freezer container and allow to freeze overnight. Enjoy!

Yum!

Yum!

Yum!

Yum!

Dairy free ice cream

For Christmas this year my parents got me the ice cream attachment for my Kitchen Aid stand mixer.¬†I asked for this specifically so that I could make dairy free ice cream treats for JT. ¬†Although¬†he¬†is able to have some sorbet¬†and popsicles, there are not a whole lot of options for him in the frozen treat category. Now we can make our own “ice cream” at home…¬†Yay! I can’t wait to experiment with different¬†flavors. Maybe this year I will even be able to serve cake AND ice cream at his birthday party!

We tried our first batch last night and it was a success. The kids loved it. JT was thrilled to be able to have “real” ice cream! It’s always amazing when you can give a kid like him, who has so many allergies, the experience of eating things that other kids talk about and get to eat all of the time. Hooray! Oh and the kids had a blast helping me too, although making ice cream requires alot of patience!

My Favorite Helpers!

My Favorite Helpers!

My new ice cream attachment

My new ice cream attachment

I found the original recipe for dairy free marshmallow ice cream at picture perfect cooking. We did have to make a few changes due to JT’s soy and egg allergies. In the end I couldn’t decide exactly what the “flavor” of this ice cream was. Sort of vanilla, marshmallow, banana-y. It doesn’t matter anyway¬†because it’s good and it’s smooth and surprisingly creamy! This is how I adapted the recipe:

Marshmallow Ice Cream

2 cups dairy free rice milk

10 oz. mini marshmallows

1 can coconut milk

1/2 cup sugar

1 large jar of baby food bananas

2 tbsp. vanilla

In a large microwave¬†safe bowl heat marshmallows in microwave for¬†30 seconds at a time until melted¬† (leave room in bowl as they expand quite a bit). Add in rice milk and stir well. In a small saucepan heat coconut milk almost to boiling. In a seperate small bowl mix sugar and banana together. Mix¬†Banana and sugar mixture into heated coconut milk¬†and then whisk¬†into the marshmallow¬†mixture.¬†Add the vanilla and stir. Refrigerate overnight ( I tried to cut corners and skipped this step, it was a bad idea, it’s necessary). Process in your ice cream maker according to directions. Once processed it will be like soft serve, freeze overnight for a hard ice cream consistency.

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