This No Churn Christmas Ice Cream is: a. Very very good and b. Vegan! It’s creamy chocolate base is mixed with peppermint marshmallows, chocolate chips, and peppermint white chocolate bark (all vegan of course!). It’s ready in a blender, left in the freezer to set, and then ready to enjoy within a couple hours!
You may not think of ice cream for Christmas day. I mean, hopefully you do since pie and ice cream is a match made in heaven, but if you don’t, then let me convince you! Not only should pie not be left on it’s own (it gets lonely too!), but ice cream enhances the flavor of any dessert. Imagine hot pie, still steaming, that you dollop ice cream and whip cream on to cool it down and have the most wonderful sauce of creamy ice cream and berries (or whatever filling you have).
So, jumping to this vegan no-churn ice cream. Not only does this meet most dietary needs, it doesn’t require an ice cream maker – only a blender or hand mixer and a freezer safe dish! And not to entice you more, but some other great ways to enjoy this ice cream would be in an after dinner affogato (espresso and ice cream) or between two vegan chocolate peppermint cookies (get the recipe here!) as an ice cream sandwich. You can find me enjoying this ice cream in espresso after every party this holiday season.
No Churn Christmas Ice Cream Ingredients:
How to make No Churn Christmas Ice Cream
- Blend it up! Add all ingredients except the chocolate and marshmallows to a high speed blender or food processor and blend until smooth and a fluffy whipped cream like mixture forms. You can also do this with a hand mixer by whipping the vegan whipping cream in a large bowl until stiff peaks form and then gently mixing in the remaining ingredients. Approximately 1-2 minutes.
- Crunch. If your peppermint bark is not already crushed, do a rough chop of the peppermint bark to create pieces approximately pebble size.
- Pour. Pour your ice cream into a freezer safe container such as a bread tin.
- Add ins! Add in the marshmallows, chocolate chips, and crushed peppermint bark to the ice cream base and mix gently to combine. We like to reserve some of the peppermint candy to top the ice cream with.
- Freeze. Add any remaining crushed peppermint candy to the top. Freeze for at least 4 hours or overnight.
- Enjoy! You may have to let it sit out for a couple minutes to soften. This is definitely classified as hard ice cream, not a soft serve.
Does this meet my dietary needs?
This recipe is gluten free and vegan
What items should I plan for this recipe?
1 blender (or a hand mixer or electric mixer with whisk attachment in a large mixing bowl), 1 metal loaf pan that is a freezer safe container like this one (no ice cream machine needed!)
How long does this keep?
2 months in freezer, covered
Is this meal prep friendly?
Yes and No? This is great to make a large batch to keep in the freezer for the week or to have when all the friends and family show up to the house but I wouldn’t take it to work with you for lunch in the cooler… Being it’s such an amazing ice cream, though, we highly recommend making it for friends!
Where can I find non-dairy whipping cream and condensed milk?
I discovered these awesome finds on a whim and have never looked back! Silk Heavy Whipping Cream can be found at Target and Walmart in the refrigerated milk section. Sweetened Condensed Coconut Milk can be found at Walmart, Whole Foods, and Amazon. These are all probably available elsewhere too, these are just the places I know they are sold at. You can also make your own in the Instant pot, on the stove top, or in the slow cooker like this recipe by Eating Bird Food.
What makes this recipe so delicious and creamy?
I know, that was kind of a lob pitch question. But, I wanted a section to reiterate just how easy it is to have AMAZING dairy free ice cream with a few simple ingredients. First – Silk Whipping Cream is an unreal creation. It whips and tastes like regular whipping cream. Next – Sweetened Condensed Coconut Milk is an amazing development. Not the healthiest for you, but I keep a can in the fridge for my afternoon coffee and will never look back. Finally –Vanilla. The vanilla is from our friends at Origine Paradise Provisions. They sell sustainable sourced spices and flavorings from hand picked farmers. We are SO happy to have partnered with them and could not recommend them enough. Great quality ingredients create great food!
*All substitution options are a 1:1 substitution unless noted otherwise.
Silk Non-Dairy Heavy Whipping Cream: Regular whipping cream or heavy cream will work. Other non-dairy whipping creams may work but have not been tested.
Sweetened Condensed Coconut Milk: Any non-dairy sweetened condensed milk will work or traditional, dairy sweetened condensed milk. You can also make your own using coconut milk and maple syrup by looking up a recipe online.
Cocoa Powder: Melted chocolate chips can be used or cacao powder or dark cocoa powder. This can also be omitted if using a chocolate nut butter. The flavor will not be as intense but still delicious! You could also add semisweet chocolate chips or dark chocolate chunks to up the chocolate flavor.
Vegan Peppermint Marshmallows: Any plain marshmallow of your choosing can be used. We love Dandy mini marshmallows (vegan) and North Mallow (local to the Midwest but not vegan). Fun fact – Trader Joe’s marshmallows are vegan!
Peppermint White Chocolate Candy (vegan): Check labels for vegan options, but any of your favorite chocolate type candies can be used. White chocolate chips, chocolate chunks, candy cane pieces (crushed candy canes), dark chocolate chips, anything that floats your boat. We used No Whey Vegan Peppermint Bark and would highly recommend it. If not vegan, Andes makes a great peppermint white chocolate crunch that would be good too! Or, you could do chocolate chips and peppermint chips for double chocolate peppermint cookies!
Vegan Chocolate Chips: Any baking chips, chopped chocolate bar, or chocolate chunks can be used. We recommend Lily’s baking chips for a low sugar option, macro and keto friendly, or Enjoy Life for a vegan option. Semi sweet or dark chocolate chips could be used.
Pure Peppermint Extract: No substitute for this, but it can be left out. Mint or spearmint extract should not be used. We aren’t in the business of making tooth paste cookies, although it is probably an under served market! We love and use Watkins Peppermint!
Peppermint can be found on a farm and in the woods! It escaped cultivation and today can be found in wet climates of Europe and North America. In 2010, the US harvested 71,300 acres of peppermint! Mint has been around for a long time and the Romans believed it increased intelligence. The scent was also supposed to stop people from losing their temper so kings and diplomats would carry sprigs in their pockets. While we don’t carry it in our pockets anymore (although maybe we should?), it is known to soothe a stomach ache, sore throat, and many other alignments. (Source).
Try these other delicious recipes!
- 16 oz Can of Silk Non-Dairy Heavy Whipping Cream
- 11.5 oz Can of sweetened condensed coconut milk
- 1/4 tsp peppermint extract
- 1/4 cup peppermint marshmallows vegan
- 1/4 cup chocolate chips vegan
- 1/4 cup peppermint white chocolate bark vegan
- 1/2 cup cocoa powder unsweetened
- Add all ingredients, except chocolate chips, marshmallows, and peppermint white chocolate crunch to a blender or food processor.
- Blend until smooth and fluffy, usually 1-2 minutes
- Transfer ice cream to freezer safe container, such as a bread tin
- Gently mix in remaining ingredients
- Freeze for at least 4 hours, or overnight