Broma Bakery · by Sarah Fennel★ 5.0
Vegan Peppermint Fudge Ripple Ice Cream
NUTRITION · PER SERVING—
CAL 24%·PRO 6%
CARBS 67G56% OF CAL
3G FIBER56G SUGAR8G OTHER
FAT 25G47% OF CAL
20G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan ice cream made from coconut milk and almonds, swirled with chocolate and crushed peppermint candy. Cold, creamy, and minty-sweet.
dessert⚡ microwave🥧 baking dish🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Broma Bakery →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 1 can full-fat coconut milk
- 1 cup Almond Breeze Almondmilk Cashewmilk Blend
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- pinch salt
- 40 crushed peppermint candies
- 1/2 cup dark chocolate (dairy-free), either chips or chopped
- 1 tablespoon Almond Breeze Almondmilk Cashewmilk Blend
At a glance
PER SERVING
CAL 24%·PRO 6%
CARBS 67G56% OF CAL
3G FIBER56G SUGAR8G OTHER
FAT 25G47% OF CAL
20G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 130mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 340mg
- Calcium
- 118mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 130MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.