Still got a little leftover Christmas spirit? Or some very early Christmas spirit? Either way, here is an amazing dessert that you will love. Chocolate Peppermint Ice Cream. And wait, it’s vegan!
Vegan Chocolate Peppermint Ice Cream Recipe
- 1 15 oz. can coconut cream, you can also use coconut milk but the cream will make the ice cream so much creamier
- 1 cup almond milk
- 2/3 cup cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1/4 cup + 2 tbsp brow sugar
- pinch salt
- optional add-ins: brownie chunks, chocolate chips
If you haven’t already, leave your ice cream maker bowl in the freezer for at least 24 hours or however many hours said in the instructions.
First mix the dry ingredients together in a large bowl, as shown above. Then whisk in the almond milk. Then vigorously whisk in the coconut cream to get a thick liquid.
Cover and leave in the fridge for 2 hours, or until thoroughly chilled. Then pour into your ice cream maker and let churn according to the instructions. This ice cream will stay pretty firm when it’s done churning, so you can serve it now.
If not, pour into a container and freeze until serving. The ice cream will be hard as ice, so you’ll want to let it thaw for at least 15 minutes. I’m still working on a recipe to stop the ice cream turning into a solid block, so stay tuned!