Let me tell you, I like when I can get double duty out of my kitchen tools. My favorite kitchen tool? A wooden spoon and a hand grater (that my wonderful boyfriend picked out on his own, might I add). Both do a ton of things and don’t take up a lot of space, my kind of kitchen tools!
The same applies to my kitchen appliances, blender? Use it almost everyday. Waffle maker? There are just so many kinds of waffles! Let’s be honest, there’s no other way to make waffles than with a waffle maker. Now let’s talk about this Vegan Cadbury Creme Ice Cream!
But, an ice cream maker is yet to be in my arsenal. I do like my ice cream, especially in the steamy summer months. But, I can’t justify storing a precarious machine to only use it a few times a year, a girl has limited cabinet space, you know?
So, I was on a mission to make ice cream without churning, without the salt/bag combo, and, of course, without a fancy pants machine. Guess what? It’s easy peasy lemon squeezy. Throw everything in, mix, freeze, eat straight from the pan, BAM.
I know you all have seen the homemade Cadbury egg recipes floating around, both vegan and non-vegan (which, btw, blew my mind!). While I do love a sweet little gem of a creme egg around this holiday, sometimes they are too sweet for my liking. Sometimes I just want a little touch of Easter sweet, not “oh my gosh I’m halfway through and practically in a coma” sweet. Feel free to sub in agave nectar for the powdered sugar, but be sure to cut the amount to avoid over sweetening. Also, a few swirls of yellow food coloring might add that “yolk” visual component as well. This ice cream does have a slight coconut taste, but don’t let it deter you.
Easter candy, meet your vegan cadbury creme ice cream counterpart!
Space sucking small kitchen appliances, need not apply!
- 1 can coconut creme
- 1 cup almond milk
- 2 tablespoons vanilla extract
- 1 1/2 cups powdered sugar
- 3/4 cup orange juice
- 1 cup semisweet chocolate chips
- pinch of salt
- Combine all ingredients in a shallow bowl or pan, mix throughly. Freeze until set, anywhere from 12-24 hours. Scoop and enjoy!