Chocolate Chip Peppermint Skillet Cookie and Vegan Candy Cane Ice Cream
This delicious festive treat is easy and perfect to enjoy this holiday season. No one will know its gluten and dairy free.
Servings 6
Calories 904kcal
Ingredients
Chocolate Chip Peppermint Skillet Cookie
- 1 Cup Gluten Free All Purpose Flour
- ½ Cup Butter
- 1 Egg
- ⅓ Cup Sugar
- ⅓ Cup Brown Sugar
- ½ tsp. Vanilla
- ½ tsp. Peppermint Extract
- ⅓ tsp. Baking Powder
- ½ tsp. Baking Soda
- ¾ tsp. Xanthan Gum
- Dash Salt
- ¾ cup Chocolate Chips
- ¾ Cup Crushed Peppermint Candy
Vegan Candy Cane Ice Cream
- 1 Can Full Fat Coconut Cream
- 2 Cups Coconut Milk
- 2 tsp. Vanilla
- 1 tsp. Xanthan Gum
- ¾ Cup Sugar
- 1 tsp. Peppermint Extract
- 1 ¼ Cups Crushed Peppermint Candy
Instructions
- Preheat oven to 350ºF.
- Chocolate Chip Peppermint Skillet Cookie
- Cram butter, egg, sugar, brown sugar, vanilla, and peppermint extract on medium speed for 2 minutes. Turn the mixer off.
- Add baking powder, baking soda, salt, xanthan gum, and flour.
- Mix 3 minutes scraping the sides of the bowl halfway through.
- Add chocolate chips and crushed peppermint candies.
- Pour into 8” skillet. Put on middle rack of the oven and bake for 17 minutes.
Vegan Candy Cane Ice Cream
- Add all ingredients to a bowl, except for the crushed peppermint candy. Whisk well and refrigerate for at least 2 hours, or up to 2 days.
- Add the ice cream mixture to your ice cream maker per the ice cream makers directions and allow it to turn. Mine took 25 minutes.
- Add the crushed peppermint candies for the last 3-5 minutes. If the ice cream is too soft you can place it in the freezer for about 20 or so minutes to firm it up. Enjoy!
Nutrition
Calories: 904kcal | Carbohydrates: 135g | Protein: 5g | Fat: 38g | Saturated Fat: 27g | Cholesterol: 71mg | Sodium: 328mg | Potassium: 219mg | Fiber: 3g | Sugar: 101g | Vitamin A: 565IU | Vitamin C: 0.7mg | Calcium: 84mg | Iron: 3.7mg