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Peppermint Mocha Ice Cream

This peppermint mocha ice cream is a festive, dairy-free treat that’s made effortlessly in the Ninja Swirl by CREAMi! It’s a creamy blend of oat milk, cashews, cacao, and instant coffee for that smooth mocha base, lightly sweetened with maple syrup and finished with a refreshing hint of peppermint extract. After freezing, the Ninja Swirl transforms the mixture into thick, creamy soft serve that’s perfectly swirlable and ready to dispense. I finished it with chopped Pana Organic Mint Chocolate and fresh mint leaves for extra flavour and festivity.

Prep Time

10 Minutes

Cook Time

0 Minutes

Serves

2

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Peppermint Mocha Ice Cream

Peppermint Mocha Ice Cream

This peppermint mocha ice cream is a festive, dairy-free treat that's made effortlessly in the Ninja Swirl by CREAMi! It's a creamy blend of oat milk, cashews, cacao, and instant coffee for that smooth mocha base, lightly sweetened with maple syrup and finished with a refreshing hint of peppermint extract. After freezing, the Ninja Swirl transforms the mixture into thick, creamy soft serve that’s perfectly swirlable and ready to dispense. I finished it with chopped Pana Organic Mint Chocolate and fresh mint leaves for extra flavour and festivity.

Prep Time: 10 Minutes

Cook Time: 0 Minutes

Serves: 2

Ingredients:

Ice Cream:

  • 1 & 1/2 oat milk
  • 1/3 cup maple syrup
  • 3 tbsp cashews, soaked in hot water for 10 minutes and drained
  • 2 tbsp cacao powder
  • 2 tbsp instant coffee
  • 1 tsp vanilla extract
  • 1/4 tsp peppermint extract
  • pinch of salt

Garnish:

Preparations:


  1. Add the oat milk, maple syrup, cashews, cacao powder, instant coffee, vanilla extract, peppermint extract, and salt directly into the Ninja Swirl container. Secure the lid and pop in the freezer for at least 12 hours to set.

  2. Remove the pint from the freeze and remove the lid. Process in the Ninja Swirl on the SOFT SERVE and ICE CREAM setting. Re-spin if icy.

  3. Once the texture is thick, smooth, and swirlable, remove from the Ninja Swirl and swap to the dispensing lid.

  4. Attach to the Ninja Swirl to the dispenser and pull the lever to release the soft serve swirl.

  5. Garnish with chopped Pana Organic Mint Chocolate and chopped mint leaves and serve.



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Ingredients

Ice Cream:

  • 1 & 1/2 oat milk
  • 1/3 cup maple syrup
  • 3 tbsp cashews, soaked in hot water for 10 minutes and drained
  • 2 tbsp cacao powder
  • 2 tbsp instant coffee
  • 1 tsp vanilla extract
  • 1/4 tsp peppermint extract
  • pinch of salt

Garnish:

Preparation

  1. Add the oat milk, maple syrup, cashews, cacao powder, instant coffee, vanilla extract, peppermint extract, and salt directly into the Ninja Swirl container. Secure the lid and pop in the freezer for at least 12 hours to set.
  2. Remove the pint from the freeze and remove the lid. Process in the Ninja Swirl on the SOFT SERVE and ICE CREAM setting. Re-spin if icy.
  3. Once the texture is thick, smooth, and swirlable, remove from the Ninja Swirl and swap to the dispensing lid.
  4. Attach to the Ninja Swirl to the dispenser and pull the lever to release the soft serve swirl.
  5. Garnish with chopped Pana Organic Mint Chocolate and chopped mint leaves and serve.

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