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!
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.
Makes approximately 1 quart
- 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
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!