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Vegan Candy Cane Ice Cream

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This festive ice cream is so sweet and minty and refreshing. It even has little bits of crunchy candy cane for a fun added texture! Bonus: It’s SO easy to make. Read on to see how…

Vegan candy cane ice cream in a glass cup with a spoon

Tis’ the season for beautiful decorations, fun holiday music, spending time with family, and of course, enjoying some special, out-of-the-ordinary treats!  Now, holiday cookies definitely fall into that “special treat” category, but sometimes nothing quite compares to a nice, frozen delight.  And since candy canes are everywhere this time of year (and since they’re fresh and delicious!), I figured, why not crush those minty beauties up and make them into a thick, creamy, non-dairy ice cream?!

So, that’s what I did.  

The result is something I’m certainly excited to share… an ice cream so sweet and minty and refreshing, with little bits of crunchy candy cane for a fun added texture. In fact, I’m pretty sure I’ll be doubling the recipe this Christmas so I’ll have plenty to add to a chocolate cookie crust for the ultimate candy cane inspired ice cream pie! Wow, I can’t wait. 

Why this Recipe Works:

  • This simple ice cream recipe only calls for 9 easy-to-find ingredients, making it super easy to whip up.
  • The result is a rich peppermint ice cream with a beautiful pink color, making it perfect for parties! 
  • This ice cream is fantastic for festive cookie sandwiches. Put this ice cream between two of my Peppermint Chocolate Chunk Brownie Cookies or two of my Midnight Chocolate Chunk Cookies, and you’ll be a happy holiday camper! Wash it down with my Killer Vegan Eggnog for an extra treat. 

What’s the Best Non-Dairy Milk for Making Vegan Ice Cream?

  • I prefer to use cashew milk, but almond or soy milk would work as well! 

Looking for other festive desserts? Then you have to try my Soft and Chewy Vegan Gingersnaps, my Vegan Cinnamon Shortbread Cookies, and my Vegan Pecan Pie

How to Make Vegan Candy Cane Ice Cream:

1. At least six hours prior to making the ice cream, you’ll need to do the following: place the cashews in a cereal-sized bowl and completely cover them with water to soak.  Next, place your can of coconut milk in the fridge to chill.  Lastly, place the churning bowl for your ice cream maker in the freezer, (if it’s that type of ice cream maker!)

2. When you’re all set and ready to make the ice cream, drain the cashews and add them to a blender.

3. Then, open your can of chilled coconut milk and add ONLY the thick, creamy top part of the milk to the blender.  It should be about 1/3 of the can’s contents. If there is any more than that, just use a rounded 1/2 cup worth.  The remaining liquid part can be discarded.

4. Aside from the candy canes, add all remaining ingredients to the blender as well and blend until the mixture is smooth and creamy.  I should note – if you decide to use a brand of red food coloring other than Watkins, then be sure to add only two drops at time until you achieve a nice, light pink color (since other brands may vary.)

5. Transfer this lovely mixture to the frozen bowl for your ice cream maker and start the churning process.

6. In the meantime, add your unwrapped candy canes to a large, resealable plastic bag, seal it up, and then crush those canes with something substantial, such as a rolling pin. You’ll want those candy cane pieces to be nice and small, about half the size of a pea, if possible, otherwise your ice cream may be overly crunchy.  Then, add the crushed candy cane to the ice cream maker, too.

7. I’ve made this ice cream a handful of times now and with every batch it only needs about 20-30 minutes of churning in the ice cream maker before it’s super thick and ready to be removed. However, in some ice cream makers it could certainly take longer. 

8. Once it’s done, you’ll have an ice cream that’s soft like frozen yogurt, so I like to place it in a storage container and allow it to harden in the freezer for at least two hours before indulging.

I hope you love this ice cream as much as we do!

Vegan candy cane ice cream in a glass cup with a candy cane and spoon

Top Tips for Making Vegan Candy Cane Ice Cream:

  • If you’d like to use this candy cane goodness in an ice cream pie like I will be this Christmas, transfer the soft ice cream straight from the churning bowl to a chocolate cookie pie crust (which I describe how to make HERE), smooth over the top, add more crushed candy cane to the surface, and then place it in the freezer to harden. NOTE: Consider doubling the recipe to make sure you have enough ice cream for your ice cream pie!
  • Take your ice cream to the next level by adding my 2-Ingredient Vegan Whipped Cream.

Did you try this recipe? Please give it a star rating and let me know what you think in the comments below. Your feedback is very helpful!

Vegan Candy Cane Ice Cream

Vegan Candy Cane Ice Cream

This festive ice cream is so sweet and minty and refreshing. It even has little bits of crunchy candy cane for a fun added texture!
0 from 0 votes
Print Pin Rate
Course: Dessert
Cuisine: plant based, vegan
Keyword: Vegan Desserts, Vegan Ice Cream
Prep Time: 8 hours 30 minutes
Chill Time: 2 hours
Total Time: 8 hours 30 minutes
Servings: 8 large scoops

Ingredients

Instructions

  • At least six hours prior to making the ice cream, you'll need to do the following: place the cashews in a small bowl and completely cover them with water to soak.  Next, place your can of coconut milk in the fridge to chill.  Lastly, place the churning bowl for your ice cream maker in the freezer, (if it's that type of ice cream maker.)
  • When you're all set and ready to make the ice cream, drain and rinse the cashews and add them to a blender.
  • Then, open your can of chilled coconut milk and add ONLY the thick, creamy top part of the milk to the blender.  You only need a rounded 1/2 cup worth.  The remaining liquid part and cream can be discarded.
  • Aside from the candy canes, add all remaining ingredients to the blender as well and blend until the mixture is smooth and creamy.  I should note - if you decide to use a brand of red food coloring other than Watkins, then be sure to add only two drops at time until you achieve a nice, light pink color (since other brands may vary.)
  • Transfer this lovely mixture to the frozen bowl for your ice cream maker and start the churning process.
  • In the meantime, add your unwrapped candy canes to a large, resealable plastic bag, seal it up, and then crush those canes with something substantial, such as a rolling pin. You'll want those candy cane pieces to be nice and small, about half the size of a pea, if possible, otherwise your ice cream may be overly crunchy.  At this point, you can add the crushed candy cane to the ice cream maker, too.
  • Churn your ice cream about 20-30 minutes or until it's super thick and ready to be removed.  Keep in mind, some ice cream makers may take longer. 
  • Once it's done, you'll have an ice cream that's soft like frozen yogurt, so I like to place it in a storage container and allow it to harden in the freezer for at least two hours before indulging.

Notes

  • If you'd like to use this candy cane goodness in an ice cream pie like I will be this Christmas, transfer the soft ice cream straight from the churning bowl to a chocolate cookie pie crust (which I describe how to make HERE), smooth over the top, add more crushed candy cane to the surface, and then place it in the freezer to harden.  NOTE: Consider doubling the recipe to make sure you have enough ice cream for the ice cream pie!
  • Take your ice cream to the next level by adding my 2-Ingredient Vegan Whipped Cream.
Tried this Recipe? Follow me Today!Mention @AudreyEDunham or tag #AudreyDunhamRecipes!

 

 

 

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Comments

Kathy Schoonveld

This looks delicious can you make it without an icecreme maker?

Reply

Kathy Schoonveld

i would love to try this! !! Can you make it without an ice cream maker???

Reply

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