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
50 g caster sugar
2 Tbsp. golden syrup
250 ml vegan whippable double cream alternative, chilled, we used Elmlea
1/4 tsp. peppermint extract
200 g oat creme fraiche alternative, chilled, we used Oatly
50 g 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):
Calories: 76
Protein: 0.4g
Total fat: 5g
Saturates: 3g
Carbs: 7g
Total sugars: 7g
Fibre: 0.1g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
