Desserts
Candy Cane Ice Cream
Recipe by Greens of the Stone Age
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This light, peppermint flavoured Candy Cane Ice Cream is the perfect post Christmas dinner treat. Great as an alternative to traditional Christmas puddings and cakes.
Compatible with
Cooking mode
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- 245g sweetened evaporated coconut milk
- 245g sweetened condensed coconut milk
- 1.5 tsp peppermint extract
- 4 candy canes (each broken into 4)
Utensils
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Step 1
Whisk or blend together all of the ingredients for the ice cream. Pour into the tub, secure the lid and freeze for 24 hours.
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Step 2
Once frozen, remove tub from freezer, remove lid, then place tub in outer bowl. Install paddle into outer bowl lid and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
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Step 3
Select ICE CREAM. Once the programme has finished, using a spoon, create a 4cm wide hole that reaches to the bottom of the tub. Add the broken candy canes to the hole and process again using the MIX-IN function.
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Step 4
Once processing is complete, remove the ice cream and serve immediately.
Notes:
Look for a condensed coconut milk sweetened with coconut sugar to keep the overall sugar content and processed sugar levels low!
