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.
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!
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.
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!
Thank you God for this ice cream. Help us to enjoy our dessert and honor You with our bodies.
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For more ice cream inspo check out my nice cream recipes:
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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.
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