The sugar syrup helps to keep the texture lovely and smooth. Look for candy canes that don’t use the colouring E120 (also known as cochineal), as it’s not vegan.
Vegans don't need to miss out on delicious ice cream for Christmas and this candy cane flavoured ice cream is such a hit with kids, too.
The sugar syrup helps to keep the texture lovely and smooth. Look for candy canes that don’t use the colouring E120 (also known as cochineal), as it’s not vegan.
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Yields:
1 L.
Prep Time:
15 mins
Cook Time:
5 mins
Total Time:
20 mins
Cal/Serv:
76
Ingredients
50g
caster sugar
2Tbsp.
golden syrup
250ml
vegan whippable double cream alternative, chilled, we used Elmlea
1/4tsp.
peppermint extract
200g
oat creme fraiche alternative, chilled, we used Oatly
50g
candy canes, roughly crushed, see intro
Directions
Step 1In a small pan, gently heat the sugar, golden syrup and 2tbsp water, stirring until the sugar dissolves. Increase heat and bubble for 1min. Cool completely.
Step 2In a large bowl using a handheld electric whisk, beat the cream alternative and peppermint extract until they form fairly firm peaks (this may take a while). Add the cooled sugar syrup and crème fraîche alternative and beat to combine. Fold in 1⁄2 the crushed candy canes.
Step 3Spoon into a freezer-safe container and freeze for at least 6hr (ideally overnight), until solid.
Step 4To serve, allow to soften at room temperature for 10min and sprinkle over remaining candy canes.
TO STORE: Prepare to end of step 3up to a month ahead. Cover and freeze. Complete recipe to serve.
Per scoop (about 35g):
What to read next
Calories: 76
Protein: 0.4g
Total fat: 5g
Saturates: 3g
Carbs: 7g
Total sugars: 7g
Fibre: 0.1g
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