So for the past week I’ve been super hungry after dinner, like reeeaaallly hungry (and no, I’m not pregnant hah! That would have a post all on its own filled with tears and self denial –no offense to those who are with child…) and late last night I decided something Christmasy would satisfy my tummy. So I came up with Peppermint Ice Cream!
This ice cream is the best I’ve made so far. It got so creamy and stayed creamy even after it froze overnight in the freezer – not icy at all like most homemade ice creams!
I didn’t have any eggs left over (because of the gross amount of baking I did last week) and Beau and I try to limit our dairy so I googled “vegan peppermint ice cream” and came up with a few good ideas on how I should make it!
Peppermint Ice Cream
1 can sweetened condensed reduced fat milk
1 3/4 – 2 cups original flavor almond milk
1 heaping TBS tapioca flour
1 1/2 – 2 tsp peppermint extract
1 tsp vanilla extract
1/4 cup cream (next time I’m just going to use more almond milk instead)
2 candy canes crushed
handful semi-sweet chocolate chips
1) Add condensed milk to measuring cup and fill up to 3 cups liquid with almond milk.
2) Add extracts and tapioca flour and mix until dissolved.
3) Add mixture to ice cream making machine.
4) About 5 minutes from when ice cream will be done, add candy cane pieces, chocolate chips, and cream to machine.
*This ice cream took about 20 minutes to make. No refrigeration required before adding it to the machine so this is a super quick and delicious treat!
*If you think it’s too pepperminty, add a little more liquid to suit your taste. This is what I used the cream for… I usually don’t use it, but I had some left over and thought what the heck! It’ll make a super creamy treat. And it did!