Vegan No-Churn Candy Cane Ice Cream
Prep time: 
Total time: 
Serves: 4
Creamy peppermint ice cream made with coconut milk, sweetened with maple syrup. A healthy vegan version of a store bought favourite!
  • 1 can full-fat coconut milk
  • ¼ cup maple syrup
  • ½ tsp peppermint extract
  • ½ cup dark chocolate chunks (+more to top)
  • ½ crushed candy canes (+more to top)
  1. THE NIGHT BEFORE: chill can of coconut milk in the fridge
  2. Combine solid part of coconut milk with coconut cream until well mixed.
  3. Add in maple syrup and peppermint extract, stir until combined
  4. Chop up dark chocolate and candy canes and mix throughout.
  5. Freeze for at least 6 hours. If you can stir occasionally throughout the process.
  6. Before serving, let sit in fridge for a few hours (or on counter for a shorter amount of time). Scoop with an ice cream scoop and top with additional candy cane or chocolate if desired!
The ice cream might get a bit milky/hard in places, keep and eye while it is defrosting in the fridge to ensure a good texture.
Recipe by Plentyfull Vegan at