Looking for a naturally-sweet treat for an upcoming holiday gathering? With the success of our “natural” hot chocolate, we’ve been playing around with other naturally sweetened holiday treats. We were excited to find that honey works just as well as a sweetener for ice cream as it does in hot chocolate!
(Admittedly, there is a bit of sugar in the candy cane bits, but we couldn’t resist them for their festive look! Maybe some readers know of a source of natural candy canes?)
Surprisingly, honey does a great job sweetening this ice cream, without adding that distinctive honey taste.
Another good thing? Since this recipe is made only with coconut milk, it’s a breeze to throw together. Instead of having to cook a custard over the stove like a typical ice cream, you only need to mix up the coconut milk with the honey, and freeze.
While the coconut milk base tastes slightly different than a cream-based ice cream, it turned out surprisingly creamy, with a texture very similar to traditional ice cream. And it was just as satisfying – with less work (and a dairy-free dessert option, for those of you looking for one!).
It’s so easy, we’re already dreaming up new flavors to throw together. Give it a try for a holiday gathering – or use it as a base for your favorite flavor!
- 2 14-ounce cans full fat coconut milk
- ⅓ to ½ cup honey
- 1 teaspoon vanilla
- 2 teaspoons peppermint extract
- Candy canes or peppermint sticks – enough to make ½ cup crushed
- In a medium bowl, whisk together 2 cans coconut milk, ⅓ to ½ cup honey (depending on how sweet you’d like your ice cream), 1 teaspoon vanilla, and 2 teaspoons peppermint extract.
- Freeze the mixture in an ice cream maker. Or, make it without the machine.
- Meanwhile, crush the candy canes to yield ½ cups crushed (we crushed them with a rolling pin in cheesecloth). Add to the ice cream maker in the last 30 seconds or so. You can eat the ice cream right away, or freeze it for a few hours for a harder texture. Enjoy!