Candy Cane and Cookies Ice Cream (Vegan)
A festive, no-churn ice cream packed with crunchy chocolate sandwich cookies and sweet, refreshing candy canes. A simple, dairy-free treat perfect for the holidays.
Ingredients
- 1¼ cups plant based heavy cream
- 1 cup plant based sweetened condensed milk (see my recipe on the website if you are interested in homemade)
- 1 tsp peppermint extract
- 4 chocolate vanilla cream sandwich cookies - roughly cut up + extra for the top
- 3 full size candy canes - finely crushed
- 2 full size candy canes - roughly crushed + extra for the top
Instructions
- To a medium bowl, add the heavy cream. Whip on high with a hand mixer until soft peaks are achieved. Add the sweetened condensed milk and peppermint extract and continue whipping for another minute. Toss in the sandwich cookie pieces along with both the finely and roughly crushed candy cane pieces. Gently fold everything together until just combined
- Pour the ice cream into a freezer-safe container—I used a 6x6x2 glass dish with a lid. Sprinkle the reserved cookie and candy cane pieces over the top. Cover and freeze until set, about 6 to 8 hours. I usually leave mine in the freezer overnight.Allow the ice cream to sit at room temperature for about 10 minutes before scooping and serving.