Vegan Peppermint Stick Ice Cream
- Number of Servings: 8
Ingredients
2 c. almond milk (or any non-dairy milk)1.5 c lite coconut milk.5 c. sugar2 T. arrowroot1 t. vanilla extract2 t. peppermint extract4 chopped candy canes
Mix ¼ cup of almond milk with the 2 tablespoons of arrowroot and set aside.
Mix the almond milk, coconut milk and sugar together in a saucepan. Heat gently, then bring to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).
Add the vanilla and peppermint extracts.
Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions. Add the chopped candy canes in the last 5 minutes of freezing.
Makes one quart, 8 1/2 c. servings.
Number of Servings: 8
Recipe submitted by SparkPeople user LEONALIONESS.
Mix the almond milk, coconut milk and sugar together in a saucepan. Heat gently, then bring to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).
Add the vanilla and peppermint extracts.
Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions. Add the chopped candy canes in the last 5 minutes of freezing.
Makes one quart, 8 1/2 c. servings.
Number of Servings: 8
Recipe submitted by SparkPeople user LEONALIONESS.
Nutritional Info Amount Per Serving
- Calories: 130.1
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 41.3 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 0.3 g
- Protein: 0.3 g