Vegan Peppermint Ice Cream
Recipe and photo from Vegan Ice Cream by Jeff Rogers (Ten Speed Press)
servings (1 quart total)
Prep Time: 15 minutes Cook Time: 0 minutes
“The clean, cooling flavor of peppermint is a winner in the hot summer months and mimics the frosty crispness of cold winter days as well. Mint is as at home in a refreshing julep sipped in humid temps as it is in candy canes and hot chocolate. The flavor similarly makes this ice cream a welcome treat all year‑round. Garnish with a drizzle of chocolate sauce and sprigs of fresh mint.”—Jeff Rogers
From the Test Kitchen: Allow for chilling time of 40 minutes to 1 hour or overnight, and allow for freezing time as the manufacturer of your ice cream maker recommends.
1¾ cups organic cashews or cashew pieces
1¾ cups purified water
1 cup maple syrup
2 teaspoons alcohol-free peppermint flavor (see Kitchen Tip)
¼ to ½ teaspoon spirulina powder (see Kitchen Tip)
- Combine the cashews, water, syrup, peppermint flavor, and spirulina powder in a blender. Blend on high until silky smooth, at least 1 minute.
- Place the blender in the freezer for 40 minutes to 1 hour, or in the refrigerator for at least 1 hour or up to overnight, until well chilled. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Serve immediately or transfer to airtight containers and store in the freezer until ready to serve.
- Vegan Ice Cream author Jeff Rogers writes: “Use only alcohol-free extracts in ice cream recipes as those with alcohol will inhibit the mixture’s ability to freeze. The flavors that I use are available in most health food stores and are actually labeled ‘flavors,’ not ‘extracts.’”
- Rogers also advises that, “ The color of mint and pistachio ice cream in its natural form is more white than green. Many mint and pistachio ice creams found in the supermarket achieve their vivid green hue through the use of artificial food colorings. If you want your ice cream to be green but wish to avoid artificial ingredients, a natural alternative is spirulina powder, Available at health food stores, spirulina is a green microalgae that is high in protein and commonly thought of as a “superfood.” Adding ¼ teaspoon to your recipe will produce a subtle green color; adding ½ teaspoon produces a deeper green. In these small quantities it minimally affects the flavor of the ice cream, if at all.”
Recipe reprinted with permission from Vegan Ice Cream by Jeff Rogers, copyright © 2004, 2014. Published by Ten Speed Press. Photographs copyright © 2014 by Clare Barboza
Publisher retains all copyrights and the right to require immediate removal of this excerpt for copyright or other business reasons.