Homemade Peppermint Crunch Ice Cream is dairy free, ultra creamy and filled with peppermint candies! Just like my favorite store bought ice cream only better for you and better tasting too!
Originally Post December 2014 – Post Updated December 2016
Say hello to my ideal Christmas dessert.
Yes, I am fully aware there may be snow on the ground, and I may have to wrap myself in a blanket and wear gloves while enjoying this cup of ice cream. But ice cream always has been and forever will be my favorite dessert.
I am completely infatuated with all things ice cream. It reminds me of being a kid. Where I would come home from school in the afternoon, scoop myself the largest bowl of Caramel Delight ice cream, doused with Hershey’s chocolate syrup, let it melt a bit then swirl it all together to make an “ice cream” soup.
I wish I was kidding.
Ice cream is my go to dessert and it’s a good thing my husband has an ice cream tooth as well because there would be times when his sweet tooth would go unheard. But granted, between the peppermint blondies and the peanut butter chocolate cookies, the past few weeks have had him on a sugar high. Who can complain? December is the month for cookies and treats!
So to curb my craving, I couldn’t get the idea of peppermint ice cream out of my mind. For years, my mom and I would buy Edy’s Slow Churned Peppermint Ice Cream and polish off the whole container in a few days. We don’t mess around.
The base of this recipe is my go to ice cream recipe as it is healthier and dairy free. Only more of a reason to add another scoop into my bowl or enjoy another cookie. But I have to admit, my previous ice cream recipes were lacking that extreme creaminess that Edy’s had. So after some bowls of ice cream and experimenting, I found the idea of cornstarch! A natural thickener. With a pinch, the ice cream was pure creamy bliss. No need to even let it thaw before diving in. With each peppermint candy filled bite, my dreams had come true this Christmas! A big bowl of peppermint ice cream with room for another cookie.
Who says you can’t have your ice cream cake and eat it too?
meal prep tips:
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ice cream is the ideal make ahead dessert for a holiday get together! Every year, my in laws serve peppermint ice cream with brownies at Christmas Eve dinner. I make this ice cream ahead of time, then set it out 10 minutes before serving. Stress free dessert!
Homemade Peppermint Crunch Ice Cream is dairy free, ultra creamy and filled with peppermint candies! Just like my favorite store bought ice cream only better for you and better tasting too!
3 hrPrep Time
20 minCook Time
3 hr, 20 Total Time
Yields 6
Save RecipeIngredients
- 1 can full fat coconut milk
- 1 can low fat coconut milk
- 1/4 + 1/8 teaspoon peppermint extract
- 1/2 cup maple syrup
- 1 1/2 tablespoons cornstarch
- 1 1/2 tablespoons milk (coconut, almond or milk of choice)
- 1/2 cup hard peppermint candies (or crushed candy canes), optional but recommended
Instructions
- In a sauce pan, add the coconut milks, extract, and maple syrup. Stir and cook until it comes to a boil. Bring to a boil then remove from heat. Let cool for a minute.
- Meanwhile, whisk together the cornstarch and remaining 1 1/2 Tbsp milk until it is lump free. Once the coconut milk mixture is boiling, add the cornstarch mixture and whisk.
- Let mixture boil for 5 to 7 minutes or until mixture is thick and creamy.
- Remove from the heat and place in the refrigerate to allow to cool for 3 hours or so.
- Then place in your ice cream maker and process due to manufactures instructions.
- During the last minute of churning, add the peppermint candies.
- Once done churning, place in container and freeze for a few hours or serve immediately for a soft serve ice cream.
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