Dairy-Free Peppermint Ice Cream

Something I always looked forward to as a little girl around the holidays was seasonal peppermint ice cream at the grocery store. As soon as Thanksgiving was over I would anxiously walk down the frozen dessert section wide eyed just waiting for this year long anticipated treat with each grocery store trip. Once it arrived it was like an early Christmas present. It was something we all enjoyed as a family together, cozied up on the couch and watching Christmas movies while reveling in our cool, minty, holiday tradition treat.  

When I started SCD I didn’t think I could participate in this tradition, or be able to make anything that could even resemble it, especially since it would be dairy-free. I can now however say with confidence that I have successfully recreated this treat that’s close to my heart not only in flavor, but texture, and appearance too! The ice cream base is velvety smooth, thick, and creamy, while the peppermint ‘candy’ adds refreshing mint as well as a delightful and satisfying crunch texture that is sure to spread some holiday joy!     

I hope you and your family enjoy this peppermint ice cream as much as we do. Who knows, maybe after trying it it will become a holiday tradition for you too! Happy Holidays! 

Note: If you need to make cashew butter, no sweat! It’s easier than you think! Preheat the oven to 350°F. Place 2 cups of cashews on a sheet tray lined with parchment paper. Evenly spread out on the tray and roast in the oven for 5-10 minutes. Remove and allow to cool slightly. Get your food processor set up with the standard blade attachment. Add all the cashews and blend. In the first few minutes you will see a flour form, after that it will become a ball. Don’t stop! Keep going until a creamy butter forms. Add a pinch of salt if desired. This will take some time, but I promise the end result is worth it! Scoop it out and store in an airtight container in the refrigerator for up to a month. Note: You will have a little bit left over after making the recipe, so be sure to measure out your cashew butter before making this ice cream.

Note: If you can’t find beet juice that doesn’t have any additives, you can easily make your own. Simply boil beets until tender (times will vary depending on size). Drain and cool them. Using gloves, peel them with a paper towel or old kitchen towel by gently wiping them. The skin should peel right off. You can then put the peeled beets through a juicer or squeeze yourself. And don’t worry, you can’t actually taste the beets in this ice cream at all!

Dairy-Free Peppermint Ice Cream

Serves 4
Prep: 30 min
Freezing: 4 hours
Blending: 5 min
Total: 4 hours 35 min   
Beginner

Ingredients:

For the Peppermint ‘Candy’:

½ cup cocoa butter, melted

1 Tbsp. + 1 tsp. cashew butter (see note) 

2 Tbsp. honey 

2 tsp. beet juice, for coloring (optional)  

⅛ tsp. salt

½ tsp. peppermint extract

 

For the Ice Cream:

2 cups cashew milk, no thickeners 

½ cup cashew butter (see note)

¼ cup honey 

½ tsp. Peppermint extract 

⅛ tsp. salt 

  Method Of Prep:

1. Gather and prep ingredients. If you need to make your cashew butter do so now. (see note) Next, If you need to make your beet juice, do that next. (see note)
2. Now, grab a medium bowl and add all the ice cream base ingredients.
3. Whisk until the cashew butter is evenly distributed and dissolved in the mixture. It’s okay if there are still small pieces of visible cashew butter, as it will all be blended after it freezes.
4. Pour mixture into ice cube trays and chill for at least 4 hours, or until completely frozen.
5. While the cubes are freezing, we will work on our peppermint candy. Start by lining a half sheet tray or a 9X9 baking dish with either a silpat mat or parchment paper, and set aside.
6. Next, melt your cocoa butter either in the microwave, or over a double boiler.
7. Once melted add in all other ingredients and whisk together until all ingredients are evenly incorporated.
8. Once mixed well, pour onto a lined sheet tray and smooth out into an even layer with a spatula.
9. Place in the freezer for 30-45 min or until hardened all the way through.
10. Once frozen, carefully break up into small pieces either with your hands or a knife. Try to work quickly as it will start to melt.
11. Put the pieces back onto your sheet tray and leave in the freezer until ready to assemble the ice cream.
12. Once your ice cream base cubes are all the way frozen, set up your high-speed blender with the standard blade attachment.
13. Put the cubes in the blender and blend on high for a few minutes. You may need to scrape down the sides in the process to ensure an even consistency throughout. It will look icy at first, don’t worry, just keep blending! It will thicken up and smooth out.
14. Pour your ice cream into a large bowl and fold in ⅔ of your peppermint pieces (reserve the rest for topping. Remember to keep these topping pieces in the freezer until ready to serve).
15. You can serve this ice cream right away, or pour into a loaf pan and put it back in the freezer to enjoy later. If eating later, let it sit out at room temperature for 15 minutes before enjoying. This will help the consistency to be its best and creamiest. Happy Holidays!   

Nutrition Facts: 
Calories- 573
Carbs- 37.5 g
Fat- 45.6 g
Protein- 5.5 g