Peppermint dairy-free ice cream taken to the next level
1 cup Mooala Original Almondmilk
2 cups coconut cream
½ pound (that’s around 3 ½ cups to 4 cups) peppermint candies (crushed)
2 bags of peppermint candies
Place tins of coconut cream in the refrigerator. Heat original almond milk in top of a double-boiler; add candy and stir constantly until dissolved. Pour into tray, place in refrigerator, and chill. Do not shake the coconut cream can. Carefully open and scoop out the thick, white coconut cream. Whip the coconut cream. Fold in whipped coconut cream into peppermint, almond milk mixture. Place back into the tray for freezing (stir once or twice during freezing) or place in ice cream maker.