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Homemade Peppermint Ice Cream

Homemade Peppermint Ice Cream

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  • Author: Sharon Matten
  • Prep Time: 5 minutes
  • Refrigeration: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 25 hours
  • Yield: 1 pint of Homemade Peppermint Ice Cream 1x
  • Category: Dessert
  • Method: Churning
  • Cuisine: Plant Based
  • Diet: Kosher

Description

During the Holiday season, special effort is made to give everything that homemade touch.  Holiday decorations, cookies, special foods, even matching pajamas!  I wanted to come up with the perfect winter Holiday season dessert, that’s quick to make with simple “I’ve got this in my pantry” ingredients.    Homemade Peppermint Ice Cream is just the thing to top off all the warm, welcoming desserts and drinks that are so common during this season.  Imagine a warm brownie, slice of chocolate cake or a big mug of hot chocolate topped with Homemade Peppermint Ice Cream.  So festive.  So delicious!

Ingredients

Units Scale
  • 1/2 cup dairy free whipping cream (I used Rich's Whip)
  • 1/2 cup dairy free coffee creamer (I used vanilla flavored oat coffee creamer)
  • 1/4 teaspoon xanthan gum, optional
  • 1/2 teaspoon pure peppermint extract
  • 1/4 cup crushed peppermint candy (can use more)
  • 1/2 cup (peppermint) mini marshmallows, optional
  • crushed peppermint candy and mini marshmallows for garnish

Instructions

  1. Freeze the base of the ice cream maker for at least 24 hours.
  2. Place the whipping cream, coffee creamer, xanthan gum (if using) and peppermint extract into a medium bowl.  Whisk together, then cover.  Refrigerate for at least 30 minutes.
  3. Transfer to the bowl of the ice cream maker.
  4. Assemble the ice cream maker, turn it on, then allow the ice cream to churn for 20-30 minutes until the ice cream is thick like a thick soft serve.
  5. Turn off the machine, remove the lid and stir in the peppermint candy and marshmallows.
  6. You can serve immediately or transfer to a pint freezer container with a tight lid and place in the freezer until ready to serve.
  7. When serving, garnish with additional crushed peppermint candy and mini peppermint marshmallows.

Equipment

Notes

Make sure to freeze the bowl of your ice cream maker for at least 24 hours.

Part of the reason I’m adding xanthan gum to the recipe is I’m making my ice cream completely vegan/plant based/dairy-free/pareve, which means that I’m not working with stuff like real whipping cream and whole milk – which would change things dramatically.  To solve the consistency issue I’m adding a very small amount of xanthan gum as a vanilla base.  The result is really perfect.  If you don’t have, or prefer not to use Xanthan Gum, feel free to leave it out.  The consistency won’t be quite as creamy but will still be delicious.

Feel free to add your own fun ingredients.  I included a link to chocolate peppermint bark below – you can add it for extra fun and flavor.

Nutrition

  • Serving Size: 1 big 4-ounce scoop
  • Calories: 151
  • Sugar: 16.8 g
  • Sodium: 48.4 mg
  • Fat: 5.8 g
  • Saturated Fat: 3.7 g
  • Carbohydrates: 23.8 g
  • Fiber: 0.2 g
  • Protein: 1.4 g
  • Cholesterol: 18.4 mg

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Find it online: https://koshereveryday.com/homemade-peppermint-ice-cream/

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.

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