This ice-cream recipe uses non-dairy creamer and is peppermint-flavoured.
100g castor sugar
1 litre full cream milk (UHT milk)
500g non-dairy creamer
1/2 tsp vanilla essence
1/2 tsp peppermint essence
Chill a container in the refrigerator. Set the refrigerator at the coldest setting. Combine sugar, milk and non-dairy creamer in a large mixing bowl. Use a wire whisk to stir continuously until mixture is well blended and the sugar has dissolved. Stir in both essences and mix well.
Pour mixture into the container and cover, then freeze for at least four hours. Remove the container from the freezer. Whip up the semi-frozen mixture until it turns creamy and doubles in bulk. Return the container to the freezer and freeze for another five to six hours.
Just before serving, remove the container from the freezer and set aside for five to six minutes to soften slightly so it can be scooped out easily.