Candy Cane Ice Cream (No-Churn)
Recipe type: Dessert
Cuisine: Vegan, Gluten-free, Refined sugar-free
Prep time: 
Cook time: 
Total time: 
Serves: 1.5L
This candy cane ice cream recipe is vegan, gluten-free, and made with wholesome ingredients. It’s fudgy, creamy, and crunchy and you would never guess it’s healthy!
  • 1¼ cups cashews, soaked and strained
  • ¼ cup agave
  • 2 cups full-fat coconut milk
  • 2½ tablespoons coconut oil, melted
  • 1½ teaspoons vanilla
  • 2 drops peppermint essential oil
  • Pinch of pink Himalayan salt
  • ⅓ cup pomegranate seeds
  • 2 tablespoons mint leaves, chopped
  • Fudge:*
  • 2½ tablespoons coconut oil
  • 2 tablespoons cacao powder
  • 2 tablespoons coconut sugar
  • 3 tablespoons brown rice syrup
  • 3 tablespoons coconut milk
  • ½ cup dairy-free chocolate chips
  • ½ teaspoon vanilla
  • Pinch of pink Himalayan salt
  1. Add cashews, agave, coconut milk, coconut oil, vanilla, peppermint oil, and salt to a high speed blender and blend until creamy and smooth, scraping down the sides as needed.
  2. Pour smooth mixture into ice cube trays (split between 2 standard trays).
  3. Chill the trays in the freezer for 2½ hours, or overnight.
  4. While the ice cream cubes are freezing begin preparing the fudge sauce.*
  5. Place the coconut oil, cacao powder, coconut sugar, brown rice syrup, and coconut milk in a saucepan over medium heat. Bring to a boil, simmer to thicken, about 3 to 5 minutes, whisking consistently.
  6. Place the chocolate chips in a medium sized bowl and then pour the warm milk mixture over the chocolate chips. Let it sit for a minute and then whisk together until glossy and smooth. Stir in the vanilla and salt, to taste. Set fudge aside.
  7. Add the frozen ice cream cubes into the blender and blend with a tamper until it resembles the consistency of soft serve ice cream.
  8. Stir in the pomegranate and mint.
  9. Then, transfer the ice cream into a freezer safe container in layers while drizzling fudge sauce in-between. Cover well and freeze until firm, 4 to 6 hours. Allow to thaw before scooping.
*If you don't want fudge layers skip this part of the recipe.
Recipe by Gillan Elizabeth at