We’ve all craved that refreshing minty kick of peppermint ice cream especially during the holidays or hot summer days. But if you’re avoiding dairy our dairy-free version delivers the same creamy delight without any compromise on taste or texture.
This easy recipe uses simple plant-based ingredients to capture the essence of this classic treat. We’re excited to share our take that’s perfect for vegans lactose-intolerant folks or anyone seeking a lighter option. Dive in and whip up a batch that’ll wow your family and friends.
Ingredients
To craft our dairy-free peppermint ice cream, we start by assembling these key ingredients. We’ve ordered them based on how they’re typically used in the preparation process, ensuring a smooth workflow from base liquids to flavor enhancers.
- Coconut milk (2 cans, 13.5 ounces each, full-fat, chilled in the refrigerator for at least 2 hours to separate the cream)
- Agave syrup (½ cup, for a natural sweetener that blends seamlessly into the mixture)
- Peppermint extract (1 teaspoon, pure and high-quality to deliver that refreshing minty flavor without overpowering the creaminess)
- Fresh mint leaves (¼ cup, finely chopped, for an added burst of vibrant, cooling aroma that elevates the ice cream’s sensory appeal)
- Crushed candy canes (½ cup, for a crisp, festive texture that provides a delightful crunch in every scoop)
- Vanilla extract (1 teaspoon, to enhance the overall depth and smooth, creamy notes of our dairy-free base)
- Sea salt (a pinch, to balance the sweetness and intensify the peppermint’s refreshing zest)
This selection ensures our recipe remains vegan-friendly and lactose-free while maintaining a rich, velvety texture that rivals traditional ice cream.
Equipment Needed
To craft our dairy-free peppermint ice cream, we rely on a few essential tools that ensure smooth preparation and perfect texture. These items help us achieve that creamy, velvety consistency without dairy, making the process straightforward and enjoyable.
Here’s a list of key equipment we recommend:
- Ice Cream Maker: A high-quality electric ice cream maker is crucial for churning the mixture to create that light, airy texture. We prefer models with a built-in freezer bowl to avoid delays.
- Large Mixing Bowl: Use a sturdy, glass or stainless steel mixing bowl to combine ingredients like chilled full-fat coconut milk and peppermint extract evenly.
- Whisk: A reliable balloon whisk works best for blending the agave syrup and extracts, ensuring no lumps form in our dairy-free base.
- Measuring Cups and Spoons: Accurate measurements are key for flavor balance, so opt for a set of precise measuring tools to portion out items like pure peppermint extract and sea salt.
- Blender or Food Processor: For finely chopping fresh mint leaves or crushing candy canes, a powerful blender helps incorporate these elements seamlessly into the mixture.
- Freezer-Safe Container: A wide, shallow container with a lid is ideal for freezing the ice cream, allowing it to set uniformly and making scooping easier later.
- Spatula: A flexible silicone spatula aids in scraping down sides during mixing and transferring the final mixture, minimizing waste.
By gathering this equipment beforehand, we streamline the process and focus on creating a refreshing, dairy-free peppermint ice cream that delights everyone.
Instructions
We make our dairy-free peppermint ice cream with simple steps that ensure a creamy texture and refreshing flavor. Let’s dive into the process using the ingredients and equipment we’ve prepared.
Prepare the Ingredients
First, we gather and prep all items to streamline our recipe. Measure out 2 cups of chilled full-fat coconut milk into a large mixing bowl. Finely chop ¼ cup of fresh mint leaves and set them aside in a small bowl for easy addition later. Crush ½ cup of candy canes using a food processor or by placing them in a sealed bag and smashing with a rolling pin to achieve small, uniform pieces that will add a delightful crunch. Measure ½ cup of agave syrup, 1 teaspoon of pure peppermint extract, 1 teaspoon of vanilla extract, and a pinch of sea salt directly into separate small containers to keep everything organized and ready for mixing.
Make the Base
We create the smooth base that forms the foundation of our dairy-free peppermint ice cream. In a large mixing bowl, combine the 2 cups of chilled full-fat coconut milk with the ½ cup of agave syrup and the pinch of sea salt. Use a whisk to blend the mixture vigorously for about 2 minutes until it turns smooth and slightly thickened, evoking a velvety consistency that promises a rich, creamy mouthfeel. For an even creamier result, transfer the mixture to a blender and pulse on high speed for 30 seconds to incorporate air and eliminate any lumps, resulting in a base that feels luxuriously silky on the tongue.
Add Peppermint Flavor
Next, we infuse our base with the invigorating essence of peppermint to create that signature refreshing burst. Pour the 1 teaspoon of pure peppermint extract and the 1 teaspoon of vanilla extract into the blended base, then stir in the ¼ cup of finely chopped fresh mint leaves using a spatula. Gently fold in the ½ cup of crushed candy canes to distribute the peppermint flavor evenly without overmixing, allowing the mint’s cool, aromatic notes to mingle with the sweet undertones and produce a vibrant, festive taste that awakens the senses with every spoonful.
Churn the Ice Cream
With our flavored base ready, we churn it into a soft, scoopable delight using the ice cream maker. Pour the entire mixture into the ice cream maker bowl and churn according to the manufacturer’s instructions, typically for 20-25 minutes, until the mixture thickens to a soft-serve consistency. As it churns, you’ll notice the base expand and become light and airy, transforming into a fluffy, dairy-free peppermint ice cream that captures a cool, minty freshness on the palate while maintaining that irresistible creaminess we love.
Freeze and Serve
Finally, we freeze our churned ice cream to achieve the perfect firm texture for serving. Transfer the churned mixture to a freezer-safe container, spreading it evenly with a spatula to avoid air pockets. Cover the container and freeze for at least 4 hours or until fully set, allowing the flavors to intensify and the texture to firm up into a scoopable treat. When ready to serve, let it sit at room temperature for 5 minutes to soften slightly, then scoop into bowls or cones for a refreshing dairy-free peppermint ice cream experience that delights with its cool minty finish and creamy bite.
Make-Ahead and Storage
As we perfect our dairy-free peppermint ice cream, planning ahead ensures you enjoy its cool, creamy texture and refreshing peppermint flavor without last-minute rushes. Let’s break down how we make and store this delightful treat to keep it at its best.
Make-Ahead Tips
We love preparing our dairy-free peppermint ice cream in advance to let the flavors intensify. Follow these steps for seamless preparation:
- Prepare the base mixture ahead: Whisk together the coconut milk, agave syrup, peppermint extract, vanilla extract, sea salt, fresh mint leaves, and crushed candy canes as outlined in our instructions. Cover and refrigerate the mixture in a large bowl for up to 24 hours. This step allows the peppermint essence to infuse deeply, resulting in a more vibrant and aromatic ice cream.
- Churn and initial freeze: If you’re making the full batch, churn the base in your ice cream maker right before serving or store it post-churning. Scoop the soft-serve consistency into a freezer-safe container and freeze for at least 4 hours to firm up. This method lets you have freshly churned goodness ready when guests arrive.
Storage Guidelines
Proper storage preserves the velvety smoothness and crisp peppermint notes of our dairy-free peppermint ice cream. Always use an airtight, freezer-safe container to prevent freezer burn and maintain quality.
To help you track storage durations effectively, we’ve compiled the key details in the table below:
| Storage Method | Duration | Key Tips for Optimal Results |
|---|---|---|
| Freezer (tightly sealed container) | Up to 2 weeks | Wrap the container in plastic wrap or use one with a secure lid to lock in the creamy texture; avoid frequent opening to prevent crystallization. |
| Refrigerator (for softening) | Up to 1 hour | Transfer a portion to the fridge 30–60 minutes before serving to achieve that perfect soft-serve feel without losing flavor. |
| Room Temperature | Not recommended | Only for immediate serving; exposure beyond 5–10 minutes can compromise the structure and freshness. |
By following these guidelines, we ensure our dairy-free peppermint ice cream remains a cool, irresistible delight every time you scoop it.
Conclusion
We’ve loved creating this dairy-free peppermint ice cream that’s as creamy and refreshing as the classic version. It’s perfect for sharing with friends or treating yourself to a guilt-free dessert.
Remember, experimenting with flavors lets you make it your own, so dive in and enjoy the cool, minty goodness we’ve crafted together.
Frequently Asked Questions
What is dairy-free peppermint ice cream?
Dairy-free peppermint ice cream is a refreshing, creamy treat made without milk or dairy products, ideal for vegans or those with lactose intolerance. This recipe uses coconut milk as a base to mimic traditional ice cream’s texture, infused with peppermint extract, fresh mint, and candy canes for a cool, festive flavor.
What ingredients are needed for this recipe?
You’ll need chilled full-fat coconut milk, agave syrup, pure peppermint extract, fresh mint leaves, crushed candy canes, vanilla extract, and a pinch of sea salt. These vegan-friendly ingredients create a rich, velvety texture that rivals traditional ice cream, keeping it lactose-free and delicious.
What equipment is required to make it?
Essential equipment includes an ice cream maker for churning, a large mixing bowl, whisk, measuring cups and spoons, a blender or food processor, a freezer-safe container, and a spatula. This setup ensures a smooth consistency and simplifies the process for a perfect dairy-free treat.
How do I prepare the dairy-free peppermint ice cream?
Start by whisking coconut milk, agave syrup, and sea salt for a smooth base. Add peppermint and vanilla extracts, fresh mint, and crushed candy canes. Churn in an ice cream maker until soft-serve, then freeze until firm. Let it soften slightly before serving for the best creamy texture.
Can I make this recipe ahead of time?
Yes, prepare the base mixture up to 24 hours in advance and refrigerate to enhance flavors. After churning, freeze it right away. This makes it convenient for planning ahead, ensuring fresh, delicious results when you’re ready to serve.
How should I store the ice cream?
Store in an airtight, freezer-safe container to maintain quality. It keeps well for up to 2 weeks in the freezer. Let it thaw slightly before scooping to preserve the velvety texture and crisp peppermint notes for an enjoyable experience every time.