Dairy-freeVegetarian Ice Cream
Dairy-Free Candy Cane Coconut Ice Cream
A dairy-free peppermint ice cream with oat milk, coconut cream and crushed candy canes.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 90 g | ¾ cup | crushed peppermint sweets | |
| 240 ml | 1 cup | unsweetened oat milk | |
| 160 ml | 5⅜ oz | unsweetened coconut cream |
Ingredients
Method
- Whisk all the ingredients together in a small saucepan over a medium-high heat. Cook for about 10 minutes, until the sweets have completely dissolved.
- Take off the heat and pour into a Creami pint. Stand the pint in an ice bath until cool. Once cool, cover and freeze for 24 hours.
- Press: ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select ice cream.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 245 kcal
- Fat
- 14 g
- of which saturates
- 12 g
- Carbohydrate
- 29 g
- of which sugars
- 16 g
- Fibre
- 1.3 g
- Protein
- 2 g
- Sodium
- 35 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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