Saturday, May 24, 2008

Peppermint Patty Ice Cream

Coconut & Lime has a recipe for Peppermint Stick Ice Cream that I thought looked really good. Again, since Zoe is sensitive to dairy, I had to get creative in how I was going to make this dairy- free.

Sidenote: I thought that Zoe was handling goat products well, but she has been waking up with itchy, swollen eyes, and then about 15 minutes after eating some goat yogurt at breakfast, she broke out in hives. So, no more adventures in goat products for us. Although being able to use goat products adds simplicity to modifying recipes, goat milk, yogurt, and cheeses taste very...goaty.

So, a long time ago, I found a recipe that said for a dairy-free cream to add to things like chowders and pasta sauces, blend equal parts silken tofu and soymilk. This has worked great for putting in heated sauces and soups, but when I tried to freeze and defrost a chicken and wild rice soup, it separated and was clumpy. Yuck. I thought I would venture out and try this in an ice cream recipe, and it turned out fantastic! The mixture was thick and creamy, just like real ice cream! I thought the texture actually tasted better than other non-dairy ice creams that we have bought at health food stores. I'm so excited to be able to use this with many other ice cream recipes this summer!

Another modification that I made to the recipe was to use peppermint patties instead of crushed peppermint sticks, since we had plenty left over from our Burger Bite Cookies that we made last weekend. Peppermint patties are one of those things that get really hard and chewy when frozen. If I make this recipe again, I will either cut the peppermint patties smaller, or try it out with crushed peppermint candies. I think I will also reduce the amount of peppermint extract used. It might have been using the soy products versus whole milk and cream that did it, but it was a VERY pepperminty ice cream. Overall though, we loved this recipe and thought it turned out awesome!!

Peppermint Patty Ice Cream
-adapted from Coconut & Lime


  • 1 block silken soft tofu (10 - 12oz)
  • unsweetened soymilk
  • 3/4 cup granulated sugar
  • 1/2 teaspoon vanilla
  • 1 teaspoon peppermint extract (can decrease amount)
  • 5 peppermint patties, chopped
  1. In a blender, place block of tofu. Pour in soymilk until the measure on the side of the blender reaches 3 cups.
  2. Add sugar, vanilla and peppermint extract. Blend until smooth.
  3. Add ingredients to ice cream machine, per machine instructions, and run for about 25-30 minutes, until firm. Add peppermint patties during last 5 minutes of mixing. Eat or place in freezer 2 hours to "ripen".