Looking for a yummy peppermint ice cream that’s dairy-free?
Although we’ve not found one in stores yet, this homemade recipe is so easy.
Great use for leftover candy canes, too.
Our family is obsessed with making homemade, dairy-free ice cream,
even in the winter months.
Because when you have an easy convenient ice cream maker (affiliate) and candy canes on hand, why not. Right?
For basic peppermint ice cream, we love natural candy canes and natural food coloring from this online store (affiliate).
My boys absolutely adore this flavor any time of the year,
and you’ll love it, too!
HOMEMADE ICE CREAM TIPS
Sugar content varies by which creamer and milk you use.
Feel free to taste the mixture before adding the 1/4 cup of 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.
It’s easy to find cones that are dairy-free and allergy-friendly.
Cake and waffle cones are one of our Aldi staples and waffle bowls are one of our Target snacks.
PLEASE NOTE: Here at Milk Allergy Mom, we simply share products that work for our family. Please consult your own doctor before trying food, supplements, or other products. Also read all labels and call companies for the latest, most accurate product information.
Or serve your ice cream in a small bowl. Less mess.
See our easy recipe below.
DAIRY-FREE PEPPERMINT ICE CREAM
INGREDIENTS
1 cup plain dairy-free coffee creamer
1/2 cup dairy-free milk
1/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon peppermint extract
red food coloring
2 large candy canes crushed
DIRECTIONS
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.
Or these homemade ice cream storage containers (affiliate) with nearly five stars look great.
Hope you love this dairy-free homemade peppermint ice cream as much as we do!
Here are more dairy-free ice cream recipes you may like.
This was originally posted in November 2012.
Jamie Kaufmann
Friday 30th of November 2012
I think that would work! Would love a report back...as I just bought a can today. :)
Rebecca
Thursday 29th of November 2012
Do you think a can of full fat coconut milk would be an okay sub for the soy creamer and almond milk? We avoid carrageenan and most "creamers" have that. Thanks. ~ Rebecca at www.DieFoodDye.com
Jamie Kaufmann
Tuesday 27th of November 2012
Aw, thanks foodie. That means a lot coming from you! :)
Gratefulfoodie
Monday 26th of November 2012
I've been aching for my beloved peppermint ice cream...going to try this one ASAP!
Voted too!
Jamie Kaufmann
Tuesday 20th of November 2012
That sounds yummy. Unfortunately, my son is now allergic to cashews. He had a reaction a coupe months ago and our allergist sent us to the ER. :( Thanks for the info though!