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+ servings

Peppermint Nice Cream

This recipe is gluten free, dairy free, vegan and peanut free. It makes two servings, so multiply the recipe if you want to make more.
Course Dessert
Cuisine American
Prep Time 10 minutes
freezing time (optional) 1 hour
Servings 2
Calories 299 kcal
Author Jereann Zann - Celiac Mama


  • 4 large frozen bananas
  • 2 tbsp almond milk
  • 1 tsp vanilla extract
  • 1-2 drops peppermint extract
  • 3 candy canes


  1. Unwrap your candy canes and place between two paper towels. This reduces the messy clean up.
  2. Take a mallet or bottom of a glass and crush the candy canes up.
  3. Add the crushed candy canes to a bowl and set aside.
  4. In a blender, combine all of the ingredients except for the candy canes and blend until smooth. Start with 1 drop of peppermint and taste it before adding the second drop as a little bit of peppermint extract goes a long way. Tip: It's easier if you slice the bananas before you freeze them, but if you have them whole then it will just take a little bit longer to blend them up.
  5. Serve right away with the left over crushed candy canes sprinkled on top, OR transfer the blended nice cream to a freezer safe container.
  6. If freezing it, mix half of the crushed candy canes into the mixture, using a spatula to combine them.
  7. Freeze for 1 hour.
  8. Remove from freezer, scoop into serving bowls.
  9. Enjoy!
Nutrition Facts
Peppermint Nice Cream
Amount Per Serving
Calories 299
% Daily Value*
Sodium 22mg1%
Potassium 844mg24%
Carbohydrates 74g25%
Fiber 6g25%
Sugar 44g49%
Protein 2g4%
Vitamin A 150IU3%
Vitamin C 20.5mg25%
Calcium 30mg3%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.