‘Tis the season for all things peppermint! This festive vegan ice cream is rich and creamy (thanks to coconut milk) yet refreshingly cool from the pop of peppermint.
Vegan Peppermint-Cookie Ice Cream
2 (14-oz) cans light coconut milk
½ cup sugar
1 tsp vanilla extract
1 tsp peppermint extract
12 candy-cane sandwich cookies* (such as Trader Joe’s brand)
Freeze your ice-cream maker’s freezer bowl overnight. In a blender, blend coconut milk, sugar, vanilla extract and peppermint extract. Let chill in the refrigerator 8 hours or overnight.
Crush the sandwich cookies in a large bowl.
Freeze the coconut milk mixture in your ice-cream maker according to its directions. After the cycle is completed, stir in the crushed sandwich cookies and immediately transfer to a freezer container and place in the freezer.
Freeze 24 hours or until frozen hard and solid.
Enjoy the ice cream scooped over a warm brownie or topped with vegan whipped cream.
*If you don’t have candy-cane sandwich cookies, you can use 12 chocolate sandwich cookies and two crushed peppermint candy canes.