Our family loved being the taste testers for my peppermint stick ice cream. The idea started from a peppermint craving I was having last Christmas season when I had many leftover marshmallows from my gingerbread house and hot chocolate.
Eggs are often used as an ingredient in ice cream to enhance the richness and add a creamy texture. I've experimented with marshmallows and a bit of gelatin instead. And, the results are delicious! You don't even taste the coconut flavor from the coconut milk. This is a super easy recipe and just right for the holidays (or mid summer).
Dairy-Free Peppermint Stick Ice Cream
Makes 1 quart
1 can full-fat coconut milk (13.5 ounces)
3 cups gluten-free mini marshmallows (I used Elyon brand)
1 1/3 cups dairy-free creamer, such as nutpods original flavor or So Delicious*
2 teaspoons peppermint extract
1 1/8 teaspoons gelatin dissolved in 1 tablespoon water**
few drops red food coloring (I used India Tree brand)
1/2 cup crushed gluten-free peppermint sticks (or candy canes)
1. In a saucepan over medium-low heat, combine coconut milk, marshmallows and dairy-free creamer. Stir until marshmallows have melted. Add peppermint extract and food coloring. Stir in gelatin that has been softened in 1 tablespoon of water.
2. Cool mixture in refrigerator for at least 4 hours (12 hours is best).
3. The cold mixture will be quite thick once thoroughly chilled, as the gelatin has firmed up. Just whisk it until smooth before adding to your ice cream machine. Pour into ice cream maker and follow manufacturer’s instructions. During last few minutes of churning, add crushed peppermint sticks.
4. Transfer mixture out of ice cream maker and into freezer container. The texture is best a few hours after freezing. The ice cream will become quite firm after it's been in the freezer for 24 hours, so bring it out at least 15 minutes before serving.
* My preference is nutpods dairy-free creamer.
**I used Great Lakes brands, but I'm sure that Knox brand will work too.
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