Our family is obsessed with making homemade, dairy-free ice cream, even in the winter months.
The boys absolutely adore this flavor any time of the year, and you’ll love it, too!
Gel Ice Cream Machine ~ Affiliate Link
Sugar content varies by which creamer and milk you use. Feel free to taste the mixture before adding the 1/4 cup of brown sugar and see if it’s already sweet enough. You can easily omit the sugar from this recipe.
Sometimes we chill the mixture in the freezer for 15 minutes before churning and/or chill the finished ice cream in the freezer for 15 minutes before eating.
Experiment a little and you’ll find a good system to get the best texture depending on the ingredients you choose.
Always check ingredients, of course.
Now see our easy recipe below!
DAIRY-FREE PEPPERMINT ICE CREAM
1 cup plain dairy-free coffee creamer
1/2 cup dairy-free milk
1/4 cup sugar
1/2 tsp. vanilla extract
1/4 tsp. peppermint extract
red food coloring
2 large candy canes crushed
Whisk all the ingredients together (except candy cane pieces) in a large measuring cup or bowl.
Put mixture in the freezer for 15-30 minutes to get it really cold. (optional)
Remove mixture from freezer and pour the mixture into your ice cream maker.
Churn according to your machine directions. Ours takes about 30 minutes in our small gel machine.
Add crushed candy canes to the churned ice cream.
If you want the ice cream firmer for cones, cover container and put the ice cream in the freezer for another 15-30 minutes. (optional)
If you have any leftover, freeze it for later. Put the leftover ice cream in your blender before serving in order to make it creamy again.
Enjoy your simple homemade dairy-free peppermint ice cream!
Original Post 11-18-12