Nothing says holidays like a bag of candy canes and a hammer, does it? Sure, peppermint pieces can be found, but I can’t think of any reason to go looking for them when I have a perfectly good excuse to use a hammer to break things! When I was younger, we stalked the ice cream isle, impatiently awaiting the peppermint stick “special edition” ice cream to hit the shelves. I’ve never been a huge peppermint lover, but when it comes to peppermint ice cream… well, that’s like frozen Christmas in a tub right there. After waiting, once again impatiently, for one of my favorite vegan ice cream companies to release a peppermint stick holiday flavor, I say it’s time to stop waiting and start making!
1 14 ounce can regular coconut milk
1 1/4 cups nondairy milk
1/2 cup sugar
1 teaspoon vanilla extract
3/4 teaspoon peppermint extract (optional)
1 cup crushed candy canes or small peppermint stick pieces
In a large bowl, combine coconut milk, nondairy milk, sugar, vanilla extract, and peppermint extract (for a more peppermint-y ice cream, rather than vanilla with peppermint sticks). Refrigerate batter for at least 2 hours. Once batter is chilled, make according to your ice cream maker ‘s instructions. Add in peppermint pieces 5 minutes before your machine’s freezing cycle is finished and process. Enjoy!