Yes, it’s true. Yesterday was my birthday, and I could not think of a more delicious way to celebrate it than by eating ice cream. It is my favorite food.
Don’t worry. Don’t worry. This recipe is vegan and simple. So I can enjoy it and share it with you all with only half the guilt. The best community birthday gift ever.
In the Foodess giveaway, I won this CUISINART Ice Cream Maker! When I entered my name into the drawing, I had a feeling that I might win. I was absolutely shocked when I got an email from Jennifer letting me know I won!
I kicked, I screamed, I squealed. Then I replied with my gratitude and physical address. It was time to get started. I spoiled it with this vegan Snickers-flavored ice cream. I hope that I am making Jennifer proud.
This ice cream is easy to make.
Raw sugar. Coconut milk
Vegan caramel sauce.
Peanuts.
Chocolate curls with bittersweet.
And a vegan Snickers, just for good measure.
That’s it! It’s so delicious and rich that I almost prefer it to the candy bar. On second thought, I might have both. It’s my birthday, so I will definitely have both. Hooray!
This ice cream is easy to make, and it only requires a few readily available ingredients. After you’ve combined your base, let it cool, and then let your ice cream maker do the rest.
You can make it with or without an ice cream maker. However, it may affect the texture and make it denser. It doesn’t matter if you want to go for a particular flavor. Bottom line: You have to get this flavor combination in your mouth as soon as possible. Start churning now!
Ingredients
- Two 13.5-ounce full-fat cans of coconut milk (two cans will yield about 3 1/2 cups)
- Sugar: 1/2 to 3/4 cup (depending on desired sweetness).
- 1 tsp quality vanilla extract
- xanthan Gum 1 pinch ( optional
- Use full-fat coconut cream instead of the cream to make 1/2 cup Vegan caramel sauce
- 2 ounces of quality dark chocolate (non-dairy)
- 1/3 cup salted roasted peanuts
Instructions
- Add coconut milk to the saucepan on medium heat. Stir in the sugar and bring it to a simmer. Continue whisking for another 1-2 minutes.
- Stir in vanilla extract and xanthan Gum after removing the mixture from the heat. Combine by whisking.
- Transfer into a glass dish and refrigerate for a few hours until it cools. I refrigerated mine for 6-8 hours and then covered it with plastic once it stopped being steaming.
- After the mixture has been thoroughly chilled, pour it into the bowl of the Ice Cream Machine that is already pre-chilled and stir according to the manufacturer’s instructions.
- Add half the caramel, chocolate bits, and peanuts when the ice cream is almost finished. For my chocolate curls, I first melted the chocolate and let it cool. Then, I used a scraper to make it more edible. This, however, isn’t necessary.
- After the ice cream maker stops, pour the remaining chocolate flecks, caramel, and peanuts into a container that can be frozen. Swirl the mixture with a knife to incorporate the ingredients. I added a Vegan Snickers Bar, but it is optional.
- You can now either eat it as is or put it in the fridge to harden. The product should stay fresh for approximately a week. Let it thaw for 10 to 15 minutes before serving.