When I discovered peppermint stick ice cream, it quickly became my favorite flavor. However, I was frequently frustrated with an idea held by many companies and stores: that peppermint stick ice cream is seasonal. Now, with this delicious recipe, we can savor the sweet taste of peppermint stick ice cream anytime we like.
This version is dairy-free and much healthier than store-bought ice cream, so feel free to indulge for the holidays!
Peppermint Stick Ice Cream
1½ cups rice milk
2 Tbsp sugar
4 drops peppermint extract
1-2 Tbsp soft peppermint candies
For this recipe, I used an ice cream maker. Freeze the bowl of your ice cream maker a day or two ahead of time.
Stir together the rice milk, sugar, and peppermint extract. Pour into the frozen bowl of an ice cream maker, operating it as instructed. Meanwhile, crush the peppermint candies into small pieces. You can save a whole one to put on top at the end. About 5 to 10 minutes before the ice cream maker is done, add the crushed peppermint candies.
Serve right away or store in the freezer.
To me, the holidays are that magical time of year when everything sparkles. The magic of this recipe is that you can make it in any season!