Hello, everyone! We are finally back! I'm really sorry it's been so long since we posted. Our lives both got crazy, and we needed to take a break.
We are back now, however, and we are hoping to be able to post more frequently in the future. (that is, if you are still around..) :)
So today's recipe is one that is geared more towards the Christmas season, but I am just now getting around to posting it. I know it is really cold outside, but I would still be willing to eat this all year round. Oh, and did I mention that it's dairy free? That's a definite win for me.
This ice cream scoops really well, and the taste? Absolutely delicious.
So get on into the kitchen and whip up a batch of this amazing ice cream! You won't regret it.
Peppermint Stick Ice Cream
2 cans coconut milk (13.5 oz)
1/2 cup sugar
1 tsp. vanilla extract
1 Tablespoon peppermint extract
1/2 cup crushed peppermint pieces
In a large bowl, whisk together the milk, sugar, and extracts. Pour the mixture into a freezer-safe bowl and let it freeze. Stir it every hour until it is the desired consistency. once it is mostly frozen, mix in the peppermint pieces. Store it in the freezer for up to a week. Enjoy!
~Nutmeg
~Nutmeg
