I’m working with Silk® on a sponsored campaign to try out their cashew milk. Love the taste of peppermint and chocolate? You have got to try this candy cane cookie ice cream at home,it is the perfect non dairy dessert for the holidays!
Let’s be honest: how many dairy-free ice creams have you tried, that tasted good?
I personally LOVE ice cream, but in the past couple of years, dairy hasn’t loved me back. I have tried lots of non-dairy ice creams at the store, and they just weren’t that great. I got my hands on new Silk Cashew milk and I thought: new creamy cashew milk + holiday season = make a delicious non dairy dessert, and that’s how our homemade candy cane cookie ice cream was born!
So I did, and I am in love with what I came up with! In the spirit of the holiday season, I decided to put together a couple of my favorites, candy canes and Oreo® cookies, and it proves that they taste great together!
Silk Cashew milk is a delicious, creamy and thick cashew-based alternative to cow and almond milks. Due to it’s creamy texture, making a smoothie or ice cream with it were the first things I thought of. It can be poured over your favorite bowl of cereal (we like Raisin Bran), used in recipes, and even drank straight out of the carton. Silk Cashew milk contains calcium and vitamin D, is GMO free, and has fewer calories per serving than regular milk. I am glad we got a chance to taste it, I am a new fan!
Give this homemade holiday candy cane cookie ice cream recipe a try. No ice cream maker is required, if you like peppermint and Oreo’s and love a good non dairy dessert, you can’t go wrong with this holiday treat!
Homemade Candy Cane Cookie Ice Cream
You will need:
- 4 cups Silk Original Cashewmilk
- 1 cup sugar
- 1 tsp. vanilla
- 1 pinch salt
- 1 cup Oreo® cookies, crushed
- 1 cup candy canes, crushed (about 10 minis)
- blender or food processor
- freezer friendly container
Crush the candy canes and cookies into pieces in your blender or food processor. I lightly pulsed my blender so that they would break up but not grind down too fine. Remove and set aside.
Combine Silk Cashew milk, sugar, vanilla, and salt in the blender and give them a whirl to mix them together. Add your candy-cookie crumbles and give it one more whirl to combine it all.
Pour the mixture into your freezer friendly container, cover and freeze overnight. And then… SCOOP.
YES. I sprinkled a little more crushed candy cane on the top for garnish, I also may add a little more cookie to the top!
Thanks so much for letting me try Silk Cashew milk, I will have to look for it in stores when I run out! I like the unsweetened one best, check out Silk’s cashew recipes here. Learn more about Silk Cashew milk online, follow along with them on Twitter, Pinterest and Facebook, and sign up for the Silk eNewsletter for fun updates and recipe ideas. When you visit their Facebook page, sound off and tell them what you think about their cashew milk!
Oh, and try making this ice cream for all of your non-dairy family and friends for the holidays!
This conversation is sponsored by Silk. The opinions and text are all mine.