The arrival of peppermint stick ice cream in stores is the signal that Christmas has started. When I was a kid, the Schwan’s man would bring peppermint stick ice cream to our small town. Quantities were limited so one family couldn’t buy the truck out and stash it in the deep freeze.
I thought this was just a small town issue until today, in our big city grocery store, I saw a sign on the Hudsonville Peppermint Stick ice cream limiting people to 2 containers. This is serious business.
For better or worse, when you make this at home, there are no limits! This dairy-free and egg-free peppermint stick ice cream is very easy to make. It’s just my basic vanilla ice cream with some crushed candy canes. I add a little peppermint extract to punch up the peppermint, but you can skip it as well.
If you want to take this over the top, serve it up with some dairy-free chocolate syrup and hot cocoa. Merry Christmas!
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Peppermint Stick Ice Cream
- Total Time: 20 minutes
- Yield: 1 quart 1x
Description
This dairy-free and egg-free peppermint stick ice cream is a traditional holiday treat here, add some hot fudge to the top and it’s heaven.
Ingredients
- 3 cups dairy-free creamer
- 20 regular-sized marshmallows
- 1/4 teaspoon peppermint extract (optional)
- 2-3 candy canes, crushed
Instructions
- Put the marshmallows in a big microwave safe bowl (I have an 8 cup Pyrex that is perfect for this)
- Heat for 1-2 minutes, until soft and puffy.
- Whisk the soft marshmallows with 1/2 cup creamer until smooth. You may have to return the mixture to the microwave for another minute or so to get the marshmallows to fully melt into the creamer.
- Add the remaining 2 1/2 cups of creamer. Whisk until smooth and the marshmallows are all melted.
- Add the peppermint extract.
- Cool the mixture down in the freezer or refrigerator before pouring into an ice cream maker to churn and freeze. I have a Cuisinart that is wonderful.
- At the end of churning, fold the crushed candy canes in to the ice cream, right before transferring to an ice cream freezer container. If you add them too early, they just clog up the ice cream maker’s churning blades.
Notes
You can use plain dairy-free creamer, just add 1/2 cup sugar and 1 t. vanilla to the ice cream mix before churning.
If you can’t find any creamer, just use plain dairy-free milk of your choice but add 1/2 cup sugar, 2 T oil, and 1 t. vanilla to the ice cream mix before churning.
- Prep Time: 10
- Cook Time: 10
- Category: Dessert
- Method: Freezer
- Cuisine: American
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I love homemade ice cream and use my ice cream maker a lot! Thanks for the motivation to put my bowl in the freezer!
Thank you for this wonderful recipe. I made this for a family holiday treat. It was absolutely delicious! It will become a family staple. (My son is allergic to dairy, eggs, and nuts and has celiac disease.)
ooooooh. And now I'm hungry!
thanks for this – the Eldest asked for "ice cream" for his birthday dinner, and I was stumped.
Time to make some ice cream…
Thank you for posting this! I have recently found out that I am allergic to egg whites, cows milk, pretty much all nuts, wheat and soy and a host of other foods making it difficult to figure out what to eat! I love peppermint ice cream and look forward to making this in my ice cream freezer!!!