What’s better than a comforting holiday meal surrounded by loved ones? Enjoying a bowl of Chocolate Swirl Peppermint Ice Cream, of course! Peppermint and chocolate go together like sleighbells and reindeer. Each scoop reminds me of the holidays and evokes that nostalgic feeling of wonder and cheer. 

Baskin-Robbins launched peppermint as a new ice cream flavor in the 1940s. Since then, it’s become a holiday staple. Who says ice cream is only a summertime treat? I don’t! This chocolate swirl peppermint ice cream is perfect for special events or cozy evenings indoors. What’s more, it only uses three ingredients and is incredibly delicious. 

Traditional peppermint ice cream uses inflammatory dairy and refined sugar. It also uses artificial flavors and dyes in the candy cane pieces. My version is much healthier! I blend coconut cream, vanilla bean, and my Peppermint Mocha Paleo Protein powder to achieve that classic holiday flavor. You’re also going to love how easy this gluten free dairy free ice cream recipe is. It’s perfect for those busy holiday schedules! 

Dairy Free Ice Cream

You may have tried dairy free ice cream before and felt disappointed by its gritty or grainy texture. Not with this recipe! This dairy free ice cream uses full fat coconut milk to ensure a smooth, creamy consistency. Coconut milk is a great source of vitamins and minerals. The vitamin C and iron in it encourage healthy energy and immune function. It also contains potassium and copper for proper cellular functions. It also contains medium-chain triglycerides which promote healthy weight and metabolism. Make sure to only use full fat! This helps keep the peppermint ice cream rich. 

Those following The Myers Way® know to avoid dairy. Ice cream and other dairy products contain proteins that are hard for some people to digest. This can trigger gut and immune issues. That's why I recommend removing all dairy from your diet. This dairy-free ice cream still lets you indulge without any negative aftermath.

I also use a fresh vanilla bean. Using vanilla beans gives a stronger and better vanilla flavor than using extract. Vanilla beans contain a compound called vanillin. Research suggests it may offer antioxidant protection against free radical damage. This plant compound may also support healthy brain and inflammatory function.

While these ingredients are amazing on their own, they won’t give us that peppermint mocha flavor we’re after. This is where a few scoops of my limited-time Peppermint Mocha Paleo Protein powder come in!

Peppermint Mocha Protein Powder

Skip the refined sugar and artificial dyes of traditional peppermint ice cream. This dairy free ice cream blends the cooling taste of fresh mint with a decadent mocha twist. My Peppermint Mocha Paleo Protein brings the best of both worlds!

Each scoop of this peppermint mocha protein powder nourishes your cells from the inside out. That’s because it packs a whopping 21 grams of grass-fed, pasture-raised collagen protein. Hydrolyzed for optimal absorption, this bioavailable protein powder supports healthy gut, skin, and joints. It also keeps cravings in check. 

Chocolate Swirl

If you’re like me, you know chocolate makes everything better. A drizzled chocolate swirl not only looks pretty but also accentuates the peppermint mocha flavor! Traditional chocolate swirls use corn syrups, artificial flavors, and ingredients you probably can’t pronounce. This dairy-free chocolate ganache uses two simple ingredients—that’s right, only two!

First, you’ll need your favorite dairy free chocolate. Semisweet or dark works best. Did you know dark chocolate contains beneficial compounds called flavonoids? These compounds act like antioxidants to protect your cells against oxidative stress. Dark chocolate can also boost your mood.

Up next is the base for our dairy free chocolate ganache. I use coconut butter because it’s so thick and creamy. Coconut butter contains fiber to support healthy bowel movements. Fiber also promotes healthy blood pressure. The vitamin C and lauric acid in coconut butter also encourage healthy immunity.

This chocolate swirl is so silky smooth and goes perfectly with the peppermint ice cream.

How To Make Peppermint Ice Cream

This dessert does need to freeze for at least a couple of hours, so keep that in mind. To get started, pour your coconut milk into a medium-large bowl. Using a sharp knife, cut the vanilla bean lengthwise and scrape the insides into the bowl. Add the Peppermint Mocha Paleo Protein powder and whisk to combine. Pour the mixture onto a baking sheet and freeze for about an hour.

In the meantime, melt the chocolate and coconut butter together in a double boiler. Once melted, set the dairy free chocolate ganache aside.

After about an hour, check the peppermint ice cream base. It should be almost frozen but not solid. Remove the mixture from the freezer, break off pieces, and add them to the blender. Blend for a few seconds until you get a slushy consistency. Transfer the mixture to a loaf pan or freezer-safe container.

Drizzle the dairy free chocolate ganache over the top. You can also swirl it into the coconut milk ice cream base. Place back into the freeze for at least two more hours. You want it to be solid.

When you’re ready to serve, remove from the freezer and let sit at room temperature for 10-15 minutes. This will soften it and make it easier to scoop out.

How To Enjoy Peppermint Ice Cream

This peppermint mocha ice cream is delicious by itself. However, if you’d like to get creative, consider topping it with coconut flakes or fresh mint leaves. If you can’t get enough chocolatey goodness, drizzle more dairy free chocolate ganache on top. No judgment here!

If you want to add a little texture, consider crushing up that leftover Peppermint Bark and adding it in! You could also pair it with my gluten free Crinkle Cookies to make an ice cream sandwich. 

Looking for something a little simpler? Enjoy a healthy hot chocolate by adding a scoop of my Peppermint Mocha Paleo Protein to hot water!