This ice cream is the best I've made so far. It got so creamy and stayed creamy even after it froze overnight in the freezer - not icy at all like most homemade ice creams!
I didn't have any eggs left over (because of the gross amount of baking I did last week) and Beau and I try to limit our dairy so I googled "vegan peppermint ice cream" and came up with a few good ideas on how I should make it!
Peppermint Ice Cream
1 can sweetened condensed reduced fat milk
1 3/4 - 2 cups original flavor almond milk
1 heaping TBS tapioca flour
1 1/2 - 2 tsp peppermint extract
1 tsp vanilla extract
1/4 cup cream (next time I'm just going to use more almond milk instead)
2 candy canes crushed
handful semi-sweet chocolate chips
1) Add condensed milk to measuring cup and fill up to 3 cups liquid with almond milk.
2) Add extracts and tapioca flour and mix until dissolved.
3) Add mixture to ice cream making machine.
4) About 5 minutes from when ice cream will be done, add candy cane pieces, chocolate chips, and cream to machine.
*This ice cream took about 20 minutes to make. No refrigeration required before adding it to the machine so this is a super quick and delicious treat!
*If you think it's too pepperminty, add a little more liquid to suit your taste. This is what I used the cream for... I usually don't use it, but I had some left over and thought what the heck! It'll make a super creamy treat. And it did!