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Prepare the candy canes by first gently crushing them into small pieces with the base of a solid jar or kitchen hammer and put aside in a bowl. In a small saucepan, heat 50g caster sugar, 2 tablespoons (30 milliliters) golden syrup, and 2 tablespoons (30 milliliters) water until dissolved, then allow it to cool. Next, in a large bowl, whip up 250 milliliters of vegan whipping cream and 1/4 teaspoon peppermint extract until firm peaks form. Add the cooled syrup and 200 grams of oat creme fraiche, beating to combine. Gently fold in half of the crushed candy canes and freeze the mixture in a container for at least six hours. When ready to serve, let it soften for 10 minutes at room temperature and sprinkle the remaining candy canes on top. Ensure your candy canes are free from E120 coloring, also known as cochineal, as this is not vegan. Enjoy the cool, creamy goodness guilt-free!Free International Vegan Recipes? Log on 2 SupremeMasterTV.com/veganrecipes
