Vegan Peppermint Stick Ice Cream
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Vegan Peppermint Stick Ice Cream calories by ingredient
Introduction
This. Is. Amazing!Super duper minty fresh, leaves your mouth cold from the sheer peppermint goodness. If you like mint, this is the recipe for you. Mmmm.
Slightly altered to be lower fat/cal from here:
http://veganicecream.blogspot.com
/2007/12/chocolate-candy-cane-ice-crea
m.html
Slightly modified to be lower calorie. This. Is. Amazing!
Super duper minty fresh, leaves your mouth cold from the sheer peppermint goodness. If you like mint, this is the recipe for you. Mmmm.
Slightly altered to be lower fat/cal from here:
http://veganicecream.blogspot.com
/2007/12/chocolate-candy-cane-ice-crea
m.html
Slightly modified to be lower calorie.
Number of Servings: 8
Ingredients
-
2 c. almond milk (or any non-dairy milk)
1.5 c lite coconut milk
.5 c. sugar
2 T. arrowroot
1 t. vanilla extract
2 t. peppermint extract
4 chopped candy canes
Directions
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.
