Peppermint Patty No-Churn Ice Cream

recipes sweets Aug 05, 2019

For various reasons, peppermint ice cream holds a special place in my heart. Because of our Texas roots, my family adores Blue Bell’s version, which they release every year around the holidays. Growing up, we would (and still do) hoard gallons of this flavor in our freezers so we can enjoy it all year long.

Likewise, for as long as I can remember, chocolate and mint candies have been my all-time favorite. Junior Mints, York Peppermint Patties, Andes Mints–you name it. And one summer, my friend Abby (who likewise shares my love for this flavor combo) showed me how delicious Yorks are when stored in the freezer, and I have never been the same. Truly life changing, let me tell you.

So to honor these fond memories, I was dying to whip up a chocolate peppermint ice cream on the more nutritious side. While I won’t begin to compare anything to Blue Bell, this lighter version is perfectly creamy and delicious without the dairy or refined sugar.

While you could indeed use an ice cream maker for this recipe, I took the easy way out and didn’t even mess with it. Simply blend your ingredients together and allow to set up in the freezer for a refreshing, sweet treat in no time.

Without any dairy in sight, you might wonder just how this ice cream gets so creamy? Cue my favorite dairy-alternatives: coconut cream and coconut milk. These truly work wonders in so many Goodness WIth G recipes, including my Creamy Vegan Lemon Bars, Red, White & Blue Vegan Cheesecake Cups, Vegan Pistachio Cherry Cheesecake Bars and Mini Matcha Vegan Cheesecakes.

These, along with a bit of peppermint extract, make for the perfect minty treat I still crave. I also found that peppermint essential oil works well in this recipe, if you don’t have any extract on hand. Because essential oils are much more potent, just make sure to use them sparingly.

And what is any peppermint patty treat without chocolate? You can add any candies that you love to this recipe (like some of my childhood favorites listed above), but I chose to include Ocho Organics Peppermint Minis.

Like their Peanut Butter Minis, which I use in my Chocolate Peanut Butter Freezer Fudge, these candies are organic, of course, but also gluten-free, fair trade certified and non-GMO. And they taste just as delicious as those old time favorites!

For a little added crunch and texture, I likewise threw in a handful of cacao nibs, which are simply crunched pieces of the cacao bean. They provide all of the nutritional benefits and flavor of dark chocolate without the added sugars or unnecessary junk. Plus, you can find them in most grocery stores these days!

For me, this recipe is the best of all worlds–my favorite childhood flavors mixed with a few wholesome memories and ingredients. You truly don’t have to forgo the treats you once loved when so many healthy, delicious alternatives are out there these days.

Go ahead and feed your inner child, grab a cone or bowl, and dive on in!


 YIELDS4 Servings


  •  2  cans (5.4 oz each) coconut cream
  •  1  can (15 oz) coconut milk
  •  ½ cup maple syrup
  •  1 tsp vanilla extract
  •  ½ tsp peppermint extract (or about 6 drops of peppermint essential oil)
  •  ½ tsp salt
  •  ¾ cup chocolate peppermint candies (I used Ocho Organic Peppermint Minis)
  •  ¼ cup cacao nibs


In a high speed blender, add coconut cream, coconut milk, maple syrup, vanilla extract, peppermint extract and salt. Blend until completely creamy.
Pour mixture into a parchment-lined metal loaf pan.

Add chocolate peppermint candies and cacao nibs.

Stir in by hand.

For a softer consistency, freeze for a couple of hours before serving, or freeze overnight for a firmer ice cream.
If frozen overnight, allow to sit at room temperature for about 15-20 minutes before scooping and serving.


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