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 |  |  gently fold with rubber scraper |  ready to freeze |  |
One of my favorite ice cream flavors is peppermint, but I've never seen a dairy-free version @ the grocery store (and I'm particular about the dairy-free ice cream I buy anyways b/c most is terrible). So I used the basic recipe I have for coffee ice cream (another of my favorites) because I know that it's super creamy and delicious. You can use the basic recipe for any flavor ~ just change the extract flavor and whatever you want to add in. The hardest thing about this recipe is waiting the 5 hours for it to harden up!
No-Churn PEPPERMINT ICE CREAM
8 oz. tub frozen whipped topping (i.e. Cool Whip) ~ thawed
1 (14 oz) can sweetened condensed milk (LACTOSE FREE ~ it's coconut milk)
about 1/4 cup crushed peppermint candy canes (or buy already crushed peppermint)
1 tsp peppermint extract (NOT mint ~ make sure it's peppermint)
2-3 drops pink food coloring (it's in a little package of neon gel colors)
***
In a large mixing bowl, gently fold the condensed milk together with the sweetened condensed milk, plus the extract and food coloring (I use a rubber scraper). Then gently fold the crushed peppermint in. Pour the ice cream mixture into a container with lid.
Pour ice cream mixture into an airtight container and freeze for 5-6 hours (for a soft serve texture) or about 7-9 hours for harder ice cream.
No-Churn PEPPERMINT ICE CREAM
8 oz. tub frozen whipped topping (i.e. Cool Whip) ~ thawed
1 (14 oz) can sweetened condensed milk (LACTOSE FREE ~ it's coconut milk)
about 1/4 cup crushed peppermint candy canes (or buy already crushed peppermint)
1 tsp peppermint extract (NOT mint ~ make sure it's peppermint)
2-3 drops pink food coloring (it's in a little package of neon gel colors)
***
In a large mixing bowl, gently fold the condensed milk together with the sweetened condensed milk, plus the extract and food coloring (I use a rubber scraper). Then gently fold the crushed peppermint in. Pour the ice cream mixture into a container with lid.
Pour ice cream mixture into an airtight container and freeze for 5-6 hours (for a soft serve texture) or about 7-9 hours for harder ice cream.
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