Vegan Peppermint-Cookie Ice Cream

By: Janel Ovrut Funk
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'Tis the season for all things peppermint! This festive vegan ice cream is rich and creamy (thanks to coconut milk) yet refreshingly cool from the pop of peppermint.

Vegan Peppermint-Cookie Ice Cream
2 (14-oz) cans light coconut milk
½ cup sugar
1 tsp vanilla extract
1 tsp peppermint extract
12 candy-cane sandwich cookies* (such as Trader Joe's brand)

Freeze your ice-cream maker's freezer bowl overnight. In a blender, blend coconut milk, sugar, vanilla extract and peppermint extract. Let chill in the refrigerator 8 hours or overnight.

Crush the sandwich cookies in a large bowl.

Freeze the coconut milk mixture in your ice-cream maker according to its directions. After the cycle is completed, stir in the crushed sandwich cookies and immediately transfer to a freezer container and place in the freezer.

Freeze 24 hours or until frozen hard and solid.

Enjoy the ice cream scooped over a warm brownie or topped with vegan whipped cream.

*If you don't have candy-cane sandwich cookies, you can use 12 chocolate sandwich cookies and two crushed peppermint candy canes.

Janel Funk, MS RD LDN, loves experimenting with vegetarian and vegan cooking. Read her food blog, Eat Well with Janel, and follow her on twitter @DietitianJanel. Catch up on her previous posts here.

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