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.
Peppermint Vegan Ice Cream
Makes about 1 quart
- 1 3⁄4 cups organic cashews or cashew pieces
- 1 3⁄4 cups purified water
- 1 cup maple syrup
- 2 teaspoons alcohol-free peppermint flavor
- 1⁄4 to 1⁄2 teaspoon spirulina powder
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.
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