Wow we have been on an ice cream kick for the past few weeks! I think it’s mainly stress (I am working incredibly insane hours at work right now).
Nathan’s favorite ice cream is peppermint ice cream. Which, I must confess, I had never even heard of until I met him. It really only comes around at Christmas-time in mass production. It wouldn’t be my choice if I had a pick of flavors, but if it’s all that’s there, I’m not passing it up!
Now, you’ll notice that this recipe looks shockingly similar to the Maple Almond (with Chocolate Shavings) Ice Cream from a few days ago. It is, basically, the same base recipe, just adjusted for flavor.
We used peppermints made by ‘Newman’s Own’ – they were the least processed that I could find. I used all of them. Minus a few we nibbled on!
The dates in the recipe are technically optional – but they do help with the consistency tremendously. If you left them out, I would increase the maple syrup by a few tablespoons. Don’t be afraid of the fat in the coconut milk. It gives the ice cream the ultra rich and creamy consistency. Plus, we’re making ICE CREAM. Not a salad…
When this ice cream came out of my ice cream maker it was soft serve consistency. It hardened a bit in the freezer, and seemed to reach peak scoopable state if it sat out of the freezer for about 10 minutes. It seems to be best if eaten within a week.
So..Here it goes…
Peppermint Ice Cream [Vegan / Gluten Free]
- 1 can (13.5 oz) full fat coconut milk
- 3/4 a cup of non dairy milk of your choice
- 1/2 cup of dates (mine were really dry, so I soaked them for about 30 minutes then drained them)
- 1/4 cup of maple syrup
- 1/2 teaspoon vanilla
- 1/4 a teaspoon peppermint extract
- 1/8 teaspoon sea salt
- 1/2 a cup of peppermints
Mixins at the end:
- Another 1/4 a cup (or whatever you have left) of peppermints, crushed (optional)
- Combine all of the ingredients (except for the mixins) in the blender. Blend until the dates and mints are completely ground and only little bits remain
- Pour into ice cream maker, and make according to the directions for your ice cream maker
- When it is finished (mine took about 30 minutes), turn the machine off and stir in the extra peppermint pieces, if desired
- Serve immediately, or freeze for a harder consistency.
- Store in the freezer for up to one week. Serves best if left to sit for about 10 minutes out of freezer before scooping
…And it gets the seal of approval!
I may be MIA for the next two weeks – big project at work – I’ll miss you guys! And I’ll be back as soon as possible!!