Peppermint Chocolate Chip Non Dairy Ice Cream Food

NON-DAIRY PEPPERMINT ICE CREAM

Steps:

• Mix all ingredients together and beat till well combined. Put in ice cream machine for 30 minutes.
• Pro tip: Put a Tbsp of peppermint schnapps or vodka into the mix to keep it from freezing as solid in the freezer as the soy ice cream usually does.

MINT-CHIP COCONUT MILK ICE CREAM

Steps:

• Chill all the ingredients prior to preparing to quicken the freezing process.
• Blend coconut milk in a blender until smooth and evenly mixed; add agave syrup and peppermint extract and blend until smooth.
• Transfer coconut milk mixture to an ice cream maker and follow manufacturer's instructions for ice cream, adding chocolate pieces when indicated. Freeze for 2 hours before serving.

CHOCOLATE CHIP PEPPERMINT ICE CREAM

Steps:

• Scald milk over low heat, but do not boil.
• Stir in sugar and salt until dissolved.
• Beat the egg yolks in the top part of a double boiler, but do not put over the bottom section, and the hot water, yet.
• Slowly add the milk, a little at a time, to the beaten egg yolks, being careful not to heat the eggs too quickly, and continuing to beat mixture.
• Place double boiler together, and cook over hot water, until mixture is thick and smooth.
• Chill.
• Add peppermint extract, whipping cream, and half and half.
• Fold this mixture into the custard.
• Churn freeze, adding the peppermint pieces and chocolate.
• Serve or pack in tub and place in freezer.

CHOCOLATE CHIP PEPPERMINT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together butter, white sugar, and brown sugar until light and fluffy. Beat in egg, then stir in vanilla and peppermint extracts. Combine flour, cocoa powder, baking soda, and salt; gradually stir into the creamed mixture. Mix in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on cookie sheets for 5 minutes before transferring to a wire rack to cool completely.

CHOCOLATE PEPPERMINT ICE CREAM CAKE

Steps:

• For crust, melt butter with chocolate in heavy small saucepan over low heat.
• Finely grind cookies in processor.
• Add warm chocolate mixture; blend until crumbs are just moistened.
• Reserve 1 cup crumb mixture in small bowl.
• Press remaining crumb mixture onto sides, then bottom of 9 inch springform pan with 2 3/4 inch sides.
• Freeze.
• For Glaze, bring cream and corn syrup to boil in heavy large saucepan.
• Remove from heat.
• Add chocolate; whisk until melted and smooth.
• Let stand until cool but still pourable, about 1 hour.
• For filling, working quickly, mix ice cream, 1 3/4 cups crushed candies, and extract in large bowl, until just blended.
• Spoon half of ice cream into crust; spread evenly. (Place remaining ice cream mixture in bowl in freezer).
• Sprinkle reserved 1 cup cookie crumbs over ice cream in pan; press gently.
• Pour 1 cup chocolate glaze over ice cream in pan.
• Freeze 1 hour.
• Top with remaining ice cream; spread evenly.
• Freeze until firm, about 4 hours.
• Stir remaining glaze over low heat just until pourable, but not warm.
• Pour over ice cream.
• Spread evenly.
• Freeze overnight.
• Run sharp knife between crust and pan sides to loosen cake.
• Release pan sides.
• Transfer cake to platter.
• Garnish with peppermint candies and serve.