Heyoooo! Alright, so we are in crunch time, no? Or the ‘oh crap I forgot to get so-and-so a gift’ time (title not long enough, right?). Also, who put Thanksgiving so close to Christmas this year? Let’s never do that again because time is flying way too fast now.
Thankfully, most of the people in my life love food as much as I do, so edible gifts like vegan vanilla bean ice cream are totally acceptable and appreciated. This ice cream+topping combo will be a win for a hostess with the mostess gift or gift to a foodie friend.
Something that I have always always loved and adored is ice cream. One year, while I was in high school, I decided to try every type of snowstorm (like a Dairy Queen Blizzard) from my hometown’s local ice cream joint. You better believe I succeeded at that goal that summer. Maybe I went to that ice cream place twice in a week a few times, but I had no shame, it was a claim to fame for me. After that summer of ice cream binge, I was always the go-to for snowstorm recommendations. So, needless to say, when I transitioned to eating more of a vegan diet, I was looking for ways to replace my regular dairy ice cream intake. I’ve done the soy ice cream deal. It’s fine and all, but it is just never the same (or as the boy in my life says ‘doesn’t have the same mouth feel’). While vegan vanilla bean ice cream really isn’t something I’ll be eating all the time, it’s nice to have an alternative that is satisfying to indulge in.
After some of my other ice cream experiments, I wanted to go back to the vanilla basics, but without it being all boring and just blah. Since vanilla beans and homemade vanilla extract have become two of my favorite items in the kitchen lately, it was time to create something simple and basic, while also easy.
Since I am too impatient to boil and whisk together ice cream ingredients, then wait for it to cool before transferring to the ice cream maker, I went ahead and used powdered sugar instead of cane or granulated sugar. Also, full fat coconut milk is just the way to go. I’ve made ice cream with the light stuff and while it is fine, it, again, just isn’t the same.Print
- For the ice cream:
- 2 cans full fat coconut milk or coconut creme
- 2 cups powdered sugar
- 2 tablespoons vanilla extract
- 4 vanilla beans (scraped)
- pinch of xanthan gum (to prevent ice crystals from forming)
- For the magic shell topping:
- 2 cups semisweet chocolate chips
- 4 tablespoons coconut oil (affiliate link)
- 2 teaspoons peppermint extract (more if stronger mint flavor is desired)
- For the ice cream: Whisk together all ingredients, place in bowl of pre-chilled ice cream maker and make according to manufacturer directions. Place in pan and freeze for at least 2 hours.
- For the topping: In a microwave safe bowl, combine all ingredients. Microwave for 30 second increments until chocolate is completely melted. When serving, pour over ice cream and topping will harden.