Creamy. Refreshing. Festive.
To me, Christmas is not just a time of year, but a season to celebrate the true meaning and the gift of life given to us all. A time to warm our hands with the warmth of a fire and trim the tree with sparkling white lights. A time to be thankful for everything we have, and share our blessings with those around us.
For many of us, Christmas is a reminder of traditions and caring out those traditions with loved ones. Here is sunny Hawaii, we are still making our newly married traditions of our own and celebrating the beauty of a bright orange sunset rather than a quiet, white snowfall. So in true warm weather fashion, a new tradition of peppermint ice cream sundaes are in order! Whatever your traditions may be, both past, present, and future, remember the reason we celebrate this festive, joyful season.
This creamy peppermint ice cream is made with coconut milk and raw honey making it a delicious paleo and refined sugar free ice cream treat. Homemade ice cream is a favorite of mine, as it is always so creamy, thick and real tasting. This paleo peppermint ice cream is simple to make and has a refreshing minty taste—if you love peppermint, try these peppermint chocolate truffles. Drizzle with warm dark chocolate sauce and enjoy!
May your days be merry and bright, filled with the sounds of laughter and Christmas carols and hearts full of joy!
Merry Christmas from my kitchen to yours!
Creamy Peppermint Ice Cream with Dark Chocolate Fudge Drizzle
Peppermint Ice Cream
- 2 1/2 cups coconut milk (full fat, unsweetened & canned)
- 1/4 cup raw honey
- 2 egg yolks
- 1 tsp peppermint extract
Dark Chocolate Fudge Drizzle
- 100 g dark chocolate (70-85% cacao)
- 2 tbsp coconut milk
- 2 tbsp water
- 1/2 tsp peppermint extract
- In a small sauce pan, combine all ice cream ingredients. Over low heat, stir constantly until bubbles begin to form on the sides of the pan and the mixture is hot. Remove from heat, cover, and chill for 2 hours.
- Churn in an ice cream maker and freeze according to your ice cream maker’s instructions.
- Over low heat, melt the fudge ingredients together, stirring so that the chocolate does not burn.
- Scoop ice cream and drizzle with warm fudge sauce!
This & That
- Generally, ice cream needs to be chilled in the freezer for 20-30 minutes after churning and before serving.
- If your fudge sauce is too thick, add 1-2 more tablespoons of water to desired consistency.
- This ice cream stores great and still scoops fabulously the next day.
I made this a couple of months ago and will be making it again on Christmas day. It’s simple and delicious. Thank you for all the great recipes, I love your blog!