Too Much Food

 

Ice Cream in Winter: Peppermint Cookies and Cream Ice Cream

Busy busy busy! Sister is home and family and friends are visiting, half of the family is sick with the flu and cough (first it was my mom and me during Thanksgiving, now it’s my Dad and my sister’s turn), so between the coughs and the visits I’ve hardly had time to cook or bake. I have been browsing all the fabulous holiday creations my fellow bloggers have been putting out and I want to try to make them all!

Cooking at Home: Peppermint Cookies and Cream Ice Cream

However, I did manage to have enough time to put this delicious ice cream together. I had bought a pack of MimicCreme vegan cream substitute and was itching to try it out and figured an ice cream was the best way to put it to the test. I was so happy after the freezing process that my ice cream was scoopable and creamy straight from the freezer (though putting in 3 tablespoons of vodka couldn’t hurt, I guess). For me, that is vegan ice cream success. This recipe is a Philadelphia-style ice cream (which means it doesn’t use egg yolks), so it doesn’t require cooking and comes together really quickly if you have all your ingredients chilled at the time you’re ready to make the base. If you’re not lactose intolerant or vegan, feel free to substitute heavy cream for the MimicCreme in this recipe and for more lusciousness, you can convert it to a custard-based ice cream (you probably can omit the vodka if you do this), but keep in mind that would require you to cook the ice cream base first.

Cooking at Home: Peppermint Cookies and Cream Ice Cream

Peppermint Cookies and Ice Cream
Makes approximately 1 quart
What you’ll need:

  • 2 cups unsweetened plain MimicCreme vegan cream substitute (or, 1 16oz. aseptic package)
  • 50g sugar (or more, to taste. I prefer my ice creams on the less-sweet side)
  • 1 tablespoon vanilla extract
  • 1 pinch of salt
  • 3 tablespoons vodka
  • 3 tablespoons corn syrup
  • 6 peppermint oreo cookies (I used Trader Joe’s Candy Cane Joe-Joes, which are delicious by themselves), crushed
The procedure:

Using a blender, blend the MimicCreme, sugar, vanilla, extract, salt and vodka until smooth. Chill the base thoroughly, at least 4 hours or overnight, preferably.

Churn the ice cream base according to your ice cream maker manufacturer’s directions. During the last minute of churning, add the crushed peppermint oreo cookies.

Pour into container and freeze thoroughly. Scoop and enjoy.

Whatever you celebrate, I hope you have a relaxing holiday season and a happy new year!

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9 comments
  1. QJones says: December 24, 200911:58 am

    I. Like. Ur. Pics.

    • Pinjing says: December 28, 20096:37 pm

      @QJones: Thank you :)

  2. Rose Anne Jarrett says: December 28, 20098:41 am

    This sounds very delicious. I’m always happy to hear from customers who were able to use the Unsweetened version for ice cream although it was not formulated for freezing, but rather for heating. Glad to hear it performed well anyway. Anyway, thank you for giving our products a whirl (so to speak). We’d be happy to put a link to your blog on our website if you would like. Please let us know.

    • Pinjing says: December 28, 20096:41 pm

      @Rose Anne Jarrett: Thank you for offering this awesome product!

  3. The Little Teochew says: January 2, 201010:55 pm

    I applaud you for these beautiful ice-cream pics! It’s such a challenge to take pics of food that don’t hold their shape well but you did perfect! The pairing of flavours sound so lovely – peppermint cookies and cream … wow!

    Happy new year to you & your family!

    Ju

    • Pinjing says: January 5, 20108:02 pm

      Thank you Ju! I always appreciate your comments :)

  4. Mei says: January 4, 20105:04 pm

    yum yum! i always enjoy your ice creams, sis.

    • Pinjing says: January 5, 20108:04 pm

      Aww, spanx.

  5. 代写论文 says: January 26, 20105:46 am

    路过,博客不错!

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