Move over pumpkin, it’s time for peppermint. I know that was a quick transition from my last post about pumpkin pie bites but I’m just taking notes from every department store in the United States. Just be thankful I waited until after Thanksgiving to talk about anything related to gingerbread or sugar plum fairies.
So anyways, here I sit picking shamelessly over some of yesterday’s leftovers, and watching Julie & Julia. Okay you got me, I’m eating pie and wishing I was as fabulous as Meryl Streep. I won’t go on a tangent about how amazing Meryl Streep is or whether or not it’s stereotypical I’m blogging about food and watching a movie about a food blogger.
So back to Julie & Julia, I’m at the part of the movie where Julie is cooking the live lobster for her birthday party and the top of the pot comes off. I’m laughing to myself because I’m reminded of the time I cooked lobster with my good friend’s family in Maine last summer. Up until this point, I had only ever seen lobster in the tanks at the grocery store and wondered what people actually do with them. Little did I know that I would be expected to take the little rubber bands off their claws and throw put them into the pot of simmering water. I took one look at my friend, Kayla, do it and I immediately offered to be in charge of the fire. Kayla grew up in Maine so I assume that cooking a lobster is like breathing. Did you know you can shoot a man if you catch him pulling your lobster traps in Maine?! At least I think I remember hearing that… obviously I was not really a fan of the live lobsters.
I didn’t think the lobster was going to move while I was holding it, okay?
So, back to the peppermint ice cream. I made this recipe to go in the middle of two ginger cookies, sounds delicious right? While the cookie recipe will be coming a little later, this ice cream is also perfect on it’s own. It’s light, fresh, and my favorite characteristic – lactose free. It’s quite similar to my bourbon vanilla bean ice cream minus bourbon and vanilla bean plus peppermint extract. Oh, close enough.
Peppermint Ice Cream
Servings: 7-8 (1/2 cup) servings
Time: 15 hours, including freeze time
- 2 14 oz cans of coconut milk
- 2 TBSP coconut oil
- 1/2 cup granulated sugar
- 2 tsp mint extract
- 1/4 cup peppermint candies
- The night before you are planning on making the ice cream, place the churning bowl in the freezer. If you can’t freeze overnight, give the bowl about 6-8 hours.
- Heat the coconut milk, sugar, coconut oil, and peppermint candies in a saucepan over medium heat. Whisk together for 10-15 minutes until the sugar and candies are fully dissolved and the mixture is simmering.
- Remove from heat and add the extract. Whisk to combine.
- Cover the mixture and allow to chill in the freezer for one hour.
- Take the churning bowl out of the freezer and set up accordingly. Remove the mixture from the freezer and whisk a few times before gradually pouring the mixture into the churning bowl (obviously, while it’s on).
- Let the ice cream churn for about 45 minutes. It should start to solidify around the edges of the bowl.
- You can keep the ice cream in the churning bowl or pour into a separate pan. I typically use a deep bread loaf pan. Cover and place in the freezer for an additional 8 hours.
- Remove from the freezer once it has set and enjoy.
If you can wait for the recipe for these ginger cookies you can smash a scoop or two of this ice cream in between them, yummmmm.