Home for the holidays means a lot to me. My family has made some pretty amazing Christmas memories and traditions over the years.
One of my favorite parts about Christmas dinner was dessert (I know I’m not alone here). My Mom always had a tray of delicious homemade cookies and of course some Candy Cane Ice Cream stashed in the freezer!
I knew it would be such a treat to make Candy Cane Ice Cream for my kids so they could enjoy it too. And now the tradition continues because this was a hit with all of my taste-testers!
Candy Cane Ice Cream (with optional chocolate chunks)
2 cans of chilled full fat coconut milk (we use Thai Kitchen)
½ cup maple syrup or agave
1 tsp mint extract (we use Simply Organic)
1 cup crushed candy canes (we use Tru Sweets)
½ cup Enjoy Life chocolate chunks (optional but highly recommended)
1. Chill your coconut milk for at least 12 hours in the refrigerator.
2. Add the chilled coconut milk, agave, and mint extract to the bowl of your food processor. Process until well combined and smooth.
3. Pour into a large bowl and add crushed candy canes and chocolate chunks if using. Chill this mixture if time permits.
4. Pour into ice cream maker and follow your ice cream maker’s instructions.
Dairy-free ice cream is best served shortly after making it. It gets quite hard upon freezing. Once thawed it’s still yummy though!
Yield: 4 and a 1/2 cups of delicious and dairy-free Candy Cane Ice Cream, just like your Momma served!
Here’s a great tip for keeping your dairy-free ice cream scoopable: use an ice cream scoop to portion ice cream and store in an air-tight freezer-friendly container. Take scoops out as needed and allow to thaw for a few minutes on the counter before serving.
Here’s the ice cream maker I use, and it’s oh so easy. Not too late to add one to your Christmas list!
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