chocolate candy cane ice cream

i didn’t really have a recipe to speak of for an ice cream like this, so i used a few ideas from around the blogosphere and made some modifications. thanks to vegan ice cream paradise for the foundation for this recipe! it turned out perfectly creamy. this was not at all icy or hard like many coconut milk ice creams. my family, brian and i really loved this ice cream, so mildly sweet and chocolatly! we were able to find candy canes with sugar rather than corn syrup, but any candy cane or peppermint candy could be used here if you can’t find them.

i feel good about this recipe. using palm sugar meant i didn’t have to feel too guilty about glucose spikes. using full-fat coconut milk meant a good dose of healthy fats, not to mention no worries about a belly ache afterward. enjoy this treat without remorse!

a few recipe notes:

*be sure to separate half a cup of the coconut milk to combine with arrowroot before you even begin anything else.

*i’m not sure how well erythritol or other alcohol based artificial sweeteners would work here, since they impede freezing.

*be sure to add extract and oil to the mixture after it has cooled down from the boil, otherwise much of the flavor will steam out.

*cocoa powder may be omitted if you simply want candy cane ice cream!

*the candy gets stirred in very last, so don’t even think of putting it in until i say so!

chocolate candy cane ice cream

3 cups + 1/2 cup full fat coconut milk

2 tbsp arrowroot powder

1 tbsp coconut or other solid oil

3/4 cups palm sugar, or other granulated sweetener

1/4 cup cocoa powder

1 tbsp vanilla

2 tsp peppermint oil

1 cup crushed candy canes or starlights

method: whisk arrowroot powder with 1/2 cup coconut milk and set aside.

pour remaining 3 cups coconut milk into pot and stir in sugar, oil, and cocoa powder. whisk continuously to let the sugar and cocoa to dissolve. allow mixture to come to a slow boil.

turn heat off and whisk in arrowroot slurry quickly. continue to whisk, not allowing any lumpies to develop. once everything is well combined, add in vanilla extract and peppermint oil. whisk again, like a nut.

stick mixture in the freezer for an hour or so, or in the fridge for a few hours. get it nice and cold, every so often.

finally, once cold, pour into ice cream maker and run according to your maker’s instruction. i split the mixture in half as not to overwhelm the ice cream maker. it took mine 30 minutes or so to freeze the ice cream. when it is done, stir in the candy, and pour into a large freezer safe bowl. freeze, covered, until ready to serve.

we had our ice cream with peppermint patricks, which brian and i cut out and decorated christmas eve morning. they were perfect with the ice cream. stay tuned for the recipe for these pretty little treats!

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3 thoughts on “chocolate candy cane ice cream

  1. Pingback: Weekly Gluten-Free Roundup – January 1, 2012 « Celiac Kitchen Witch

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