Peppermint Stick Ice Cream (Dairy-Free)

Recipe and photo credit: Katrina Ojakaar,
Serves 8


  • 1 can full-fat coconut milk (13.5 ounces)
3 cups gluten-free mini marshmallows (I used Elyon brand)

  • 1 1/3 cups nutpods dairy-free creamer original flavor

  • 2  teaspoons peppermint extract

  • 1 1/8 teaspoons gelatin dissolved in 1 tablespoon water *

  • few drops red food coloring (I used India Tree brand)

  • 1/2 cup crushed gluten-free peppermint sticks (or candy canes)


  1. In a saucepan over medium-low heat, combine coconut milk, marshmallows and nutpods.  Stir until marshmallows have melted.  Add peppermint extract and food coloring.  Stir in gelatin that has been softened in 1 tablespoon of water. 
  2. Cool mixture in refrigerator for at least 4 hours (12 hours is best).
  3. The cold mixture will be quite thick once thoroughly chilled, as the gelatin has firmed up.  Just whisk it until smooth before adding to your ice cream machine.  Pour into ice cream maker and follow manufacturer’s instructions.  During last few minutes of churning, add crushed peppermint sticks.
  4. Transfer mixture out of ice cream maker and into freezer container.  The texture is best a few hours after freezing.  The ice cream will become quite firm after it's been in the freezer for 24 hours, so bring it out at least 15 minutes before serving.

* I used Great Lakes brand, but I'm sure that Knox brand will work too.

Weight Watchers Smart Points: 6 points