Creamy Peppermint Fudge Ripple Ice Cream with all of the flavor and none of the dairy! Vegan, gluten-free, and totally delicious.
So this is life-changing. I mean, next to no churn ice cream, vegan ice cream is pretty darn cool. Who knew you could make thick, creamy vegan ice cream at home?
I didn’t. That is, up until this week when I tried my hand at it. Wow was I pleasantly surprised.
Though lacking the dairy component, this ice cream is still velvety smooth due to full-fat coconut milk. And for those of you that are thinking but I don’t like coconut, well, you’re in luck because you can’t taste it at all. The end result is pure pepperminty goodness.
Of course I had to include a little chocolate in the ‘scream. Plus, I really like the name fudge ripple. It makes me drool.
I love the fact that though this ice cream is vegan, it doesn’t mean it’s for vegans only. Some vegan desserts taste a little off to me, because they’re not meant to be vegan. But this ice cream really shines sans dairy.
I know it’s winter and all, but I’m actually a huge fan of seasonal ice creams. Though the ice cream is cold, the winter flavors are warm and delicious, and make for an awesome cold-weather treat.
This ice cream would be a great addition to your holiday table, whether that means served on its own or dolloped on top of a warm, ooey gooey brownie.
Oh god, now I know exactly what I’m doing with my leftover ice cream. Off to the kitchen to bust out a batch of brownies…
For the ice cream
- 1 can full-fat coconut milk
- 1 cup Almond Breeze Almondmilk Cashewmilk Blend
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- pinch salt
- 40 crushed peppermint candies
For the fudge ripple
- 1/2 cup dark chocolate (dairy-free), either chips or chopped
- 1 tablespoon Almond Breeze Almondmilk Cashewmilk Blend
- In a medium saucepan over low heat, combine coconut milk, Almond Breeze, and sugar. Mix until sugar is completely melted. Remove from heat and stir in extracts and salt. Place in a freezer-safe gallon ziplock bag and place on its side in the freezer. Allow to chill for at least 30 minutes.
- Remove from freezer and churn in an ice cream maker according to manufacturer's instructions. While your ice cream is freezing, combine chocolate and Almond Breeze and microwave in 20 second increments until smooth and completely melted.
- Once ice cream has frozen, stir in crushed peppermints. Scoop half of ice cream into a large loaf pan, then drizzle with half the melted chocolate. Use a toothpick or knife to slightly swirl in the chocolate, then top with second half of ice cream and repeat with remaining chocolate.
- Cover tightly with plastic wrap and chill for at least 12 hours before serving.
This post is sponsored by Almond Breeze Almondmilk. Enter for a chance to win the Ultimate Kitchen Prize Pack, get great savings and ideas for delicious Blendabilities at AlmondBreezeBlendabilities.com.