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!
Prep Time8 hrs 30 mins
Chill Time2 hrs
Total Time8 hrs 30 mins
Servings: 8 large scoops
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.
- 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.