Creamy Peppermint Fudge Ripple Ice Cream with all of the flavor and none of the dairy! Vegan, gluten-free, and totally delicious.

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. 

Creamy Peppermint Fudge Ripple Ice Cream with all of the flavor and none of the dairy! Vegan, gluten-free, and totally delicious.

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.

Creamy Peppermint Fudge Ripple Ice Cream with all of the flavor and none of the dairy! Vegan, gluten-free, and totally delicious.

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.

Creamy Peppermint Fudge Ripple Ice Cream with all of the flavor and none of the dairy! Vegan, gluten-free, and totally delicious.

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…

5.0 from 2 reviews
Vegan Peppermint Fudge Ripple Ice Cream
 
Author:
Ingredients
For the ice cream
For the fudge ripple
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.

29 comments

Reply

Giiirrrrrl YES! I have backed away from making ice cream for the season (why? I have no idea!) but I think this might have to be made before Christmas comes and goes!

Sarah | Broma Bakery
Reply

Yes, this is SO you, Abby!!

Reply

Lovely ice cream (and photos!), Sarah and love the peppermint/chocolate combination.

Sarah | Broma Bakery
Reply

Thank you Jennifer! I had a lot of fun with these photos 🙂

Reply

I want and need this ice cream now girlfriend! YAS!

Sarah | Broma Bakery
Reply

Thank you my dear!

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This looks so much like real ice cream! Absolutely decadent. I have a friend who can’t have dairy and I always wonder what to do for her when the rest of us are inhaling ice cream… I can’t wait to give this recipe a try!

Sarah | Broma Bakery
Reply

You’ve got to try it! It’s a pretty suitable alternative for all tastebuds 🙂

Reply

Such a stunning holiday ice cream! I really love the coconut milk in there too. Such an awesome addition!

Sarah | Broma Bakery
Reply

Thank you Katrina! It makes the ice cream velvety smooth 🙂

Reply

Y to the ES!!! This is one freakishly gorgeous ice cream and I can’t believe it’s vegan! You are speaking to my heart, gurrl.

Sarah | Broma Bakery
Reply

You’re such a sweetheart, thank you 🙂

Reply

You are my hero! This is totally life changing and I cannot wait to make this! LOVE.

Sarah | Broma Bakery
Reply

Yes, you must Lauren! Thank you thank you <3!

Reply

Ooh yum! This looks delish 🙂

Sarah | Broma Bakery
Reply

Thank you cutie!

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I’d like to think I refrain from making myself even colder by eating ice cream in the winter but who are we kidding?! obsessed with this holiday flavor!!

Sarah | Broma Bakery
Reply

Oh god ice cream is a year round thing in my book. Duh!

Reply

This sounds amazing. I just really need to get an ice cream maker! I always struggle with the dairy in ice-cream, if I make this I can eat a whole tub without feeling ill 🙂

Sarah | Broma Bakery
Reply

That’s fantastic, Angela! Hope that you enjoy it, then!!

Reply

I freaking love this ice cream and LOVE that it’s vegan!!! Definitely going to look for that Almond Breeze Almondmilk Cashewmilk Blend!!

Sarah | Broma Bakery
Reply

Thank you Alice! I’m thinking about experimenting a lot more with vegan and gluten free in 2016, so I’m glad you enjoy it!

Reply

So gorgeous! Peppermint fudge ripple sounds like a dream flavour combo, and so perfect for Christmas. Coconut milk ice creams always surprise me with how good they are too – and I just tried a (non-vegan) no-churn recipe and that was seriously life-changing for me – much more of a homemade ice cream fan now!! <3

Sarah | Broma Bakery
Reply

Thank you Claudia! Vegan no-churn is definitely my next ice cream to make 🙂

Reply

Hehe… that’s all I’ll make anymore… vegan ice cream is just as delicious as dairy and it’s easier to make! Love it! Delicious recipe my dear!

Sarah | Broma Bakery
Reply

Thank you Traci!

Reply

This looks easy to give a try 🙂 I bet people can’t stand the attraction of ice cream. Thanks for sharing the recipe!

Reply

Looks fantastic~! Can you recommend a substitution for the cashew milk though? I live overseas (Asia) and it’s just not available here. Do you think soy or almond milk would work? Or actual cashews? Any suggestions welcome and thanks!

Sarah | Broma Bakery
Reply

Yes, almond milk would work! Thanks for asking Dawn, and enjoy!

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