Desserts

December 18, 2021

Vegan No-Churn Peppermint Ice Cream

Vegan No-Churn Peppermint Ice Cream is an easy plant-based ice cream recipe - no ice cream maker required! This festive recipe is dairy free, gluten-free, and banana-free.

Vegan No-Churn Peppermint Ice Cream

Why I love this Vegan No-Churn Peppermint Ice Cream

It's no-churn. No need for an ice cream maker. If you do have an ice cream maker, feel free to put this mixture in your machine. But an ice cream maker is not necessary for this peppermint ice cream to turn out creamy and delicious!

It's vegan and dairy-free. All my recipes are vegan-friendly, of course, but I have to celebrate what a treat it is to eat ice cream that is actually healthy. This ice cream is mostly whole food ingredients, except the candy canes. If you're looking for an option without candy canes, see my note below.

It's banana-free. I LOVE bananas, but sometimes you don't want your ice cream tasting like banana. This Peppermint Ice Cream is much more decadent than banana ice cream - with lots of fat to create rich flavor.

It's beautifully pink. The candy canes create a soft, pink color. I love it!

Vegan No-Churn Peppermint Ice Cream

What's the secret to No-Churn Ice Cream?

Two things make a good ice cream: texture and flavor. Without hours of churning in an ice cream machine, you have to make sure your no-churn ice cream has plenty of both.

I modeled this recipe closely after my Pumpkin Pecan Ice Cream recipe, but with a few tweaks. Either way texture and flavor are so important.

Texture. For the perfect texture we need something creamy. I started with a base of non-dairy milk. But on it's own, non-dairy milk isn't super creamy. So I added coconut cream and nut butter. Coconut cream is a lot thicker than non-dairy milk and has a higher fat content. Adding the coconut cream along with the nut butter creates a creamy, luscious texture.

Flavor. Candy canes are the star of the show. But it's the combination of fat from the coconut milk and nut butter, along with the sweetness of candy canes and a bit of maple syrup that really create a good flavor. You need both fat and sweet.

Vegan No-Churn Peppermint Ice Cream

Ingredient Notes & Substitutions

  • Non Dairy Milk: I used oat milk in this recipe. I would recommend using either soy milk or oat milk, since they tend to be creamier than almond or coconut milk.
  • Coconut Cream: you can find coconut cream in the Asian section of the grocery store in a can. It might be labeled coconut milk or coconut cream. Either way, be sure to buy the canned stuff. If you are allergic to coconut or can't find it, sub with an equal amount of nut butter.
  • Nut Butter: any neutral nut butter will work here, like almond, cashew, or mixed nut butter.
  • Maple Syrup: This recipe gets sweetness from the maple syrup and the candy canes. If you are using the substitute for candy canes, outlined below, you may want to add another tablespoon or two of maple syrup to increase the sweetness to your desired level.
  • Candy Canes: While not plant-based, candy canes are technically vegan. If you want a whole food version of this recipe, use a few drops of peppermint extract to get that minty flavor.

Vegan No-Churn Peppermint Ice Cream Ingredients

How to make Vegan No-Churn Peppermint Ice Cream

Step 1. Add the non-dairy milk, coconut milk, nut butter, and maple syrup to a bowl or blender. Mix or blend until smooth.

Step 2. Transfer to a freezer-safe container. Freeze for 30 minutes or until the mixture is semi-solid.

Step 3. Stir in the candy canes. Then freeze for an additional 2-3 hours, or overnight.

Step 4. When ready to eat, let the ice cream thaw several minutes before scooping. Top with extra candy canes and enjoy!

Recipe Prayer

Thank you God for this ice cream. Help us to enjoy our dessert and honor You with our bodies.

Vegan No-Churn Peppermint Ice Cream

Related Recipes

Love this no-churn ice cream? Check out my fall-themed Pumpkin Pecan Ice Cream.

For more ice cream inspo check out my nice cream recipes:

Tried this recipe?

Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.

Vegan No-Churn Peppermint Ice Cream

Vegan No-Churn Peppermint Ice Cream is an easy plant-based ice cream recipe - no ice cream maker required! This festive recipe is dairy free, gluten-free, and banana-free.

Author:

Elizabeth

Serves:

4

Prep:

10

min

cook:

0

min

total:

120

min

Ingredients

  • 1 1/2 Cup Non Dairy Milk
  • 1 Cup Coconut Milk
  • 1/4 Cup Nut Butter
  • 1/4 Cup Maple Syrup
  • 1/3 Cup Crushed Candy Canes

Instructions

  1. Add the non-dairy milk, coconut milk, nut butter, and maple syrup to a bowl or blender. Mix or blend until smooth.
  2. Transfer to a freezer-safe container. Freeze for 30 minutes or until the mixture is semi-solid.
  3. Stir in the candy canes. Then freeze for an additional 2-3 hours, or overnight.
  4. When ready to eat, let the ice cream thaw several minutes before scooping. Top with extra candy canes and enjoy!
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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography