Ice cream isn’t typically something I think of during the cold of winter, especially with how cold it has been here. However, I have been thinking about an ice cream that features candy canes, they are a Christmas classic and I knew not only would it taste amazing, it would look so beautiful. I am in love with vegan ice creams and how easy they are to make. I made the Pumpkin Spice ice cream a while back and it was so incredible that I wanted to go that route again this time. I especially love how much more light it is, you aren’t left with that terrible feeling in your stomach from eating a massive bowl of dairy.

I added in the peppermint extract in addition to vanilla, to really highlight the mint flavor, but if you want it to be a bit more subtle and just highlight the mint flavor from the candy, just leave it out and simply go with the vanilla. If you are wanting to be certain this is totally vegan, as I did, make sure to choose a vegan dark chocolate such as Green and Black’s, many chocolates contain dairy. You can also skip the chocolate all together, if you wish.

I love how this ice cream just tastes like the holidays and though it is cold out, couldn’t be any more perfect for dessert this time of year.

Vegan Peppermint Stick and Chocolate Chunk Ice Cream

1 14 ounce can organic coconut milk
1 1/4 cups almond milk (or any other non-dairy milk)
1/2 cup organic pure cane sugar
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
3/4 cup crushed peppermint stick (you can just bash any ‘ol kind of candy cane)
1 3.5 ounce bar of good quality dark chocolate, cut into small pieces (choose a vegan chocolate like Green & Black’s Organic)

In a large bowl, combine coconut milk, almond milk, cane sugar, vanilla extract, and peppermint extract, whisk together well. Refrigerate for at least 2 hours. Once chilled, make according to your ice cream maker‘s instructions. Add in peppermint pieces and chocolate chunks just before your machine’s freezing cycle is finished and allow to incorporate thoroughly. I find that putting the ice cream in the freezer for at least an hour after to allow it to get a bit harder is best. Pull it out a few minutes before serving, scoop and top with a little candy cane or a few crushed candy cane pieces. Enjoy!

Even though the ice cream is very blurry in this photo, I couldn’t help but share this photo. That is our little girl, Seri. She is going to be 4 months old this weekend! I am sure you’ll see a ton of photos with her little face in them.