Vegan Snickers Ice Cream

Vegan Snickers Ice Cream

Ingredients

• 2 13.5 ounce cans full fat coconut milk (roughly 3 1/2 cups)
• 1/2 – 3/4 cup raw sugar, depending on preferred sweetness
• 1 tsp quality vanilla extract
• 1 pinch xanthan gum (optional)
• 1/2 cup vegan caramel sauce (subbing full fat coconut milk for the cream)
• 2 ounces quality dark chocolate (non-dairy)*
• 1/3 cup roasted salted peanuts

Instructions

1. Add coconut milk to a saucepan over medium heat. Add sugar, stir and bring to a simmer. Continue whisking for 1-2 minutes.
2. Remove mixture from heat and stir in the vanilla extract and pinch xanthan gum. Whisk to combine.
3. Transfer to a glass bowl and refrigerate until cooled. I left mine in the refrigerator for 6-8 hours and covered it with plastic wrap once it was no longer steaming hot.
4. Once the mixture is thoroughly chilled, transfer into the pre-chilled bowl of your ice cream machine and mix according to manufacturer’s instructions.
5. Once the ice cream is nearly done add half of the caramel, chocolate flecks and peanuts. To make my chocolate curls I melted my chocolate first, let it cool and then ran a scraper over it to make the pieces more edible. This, however, isn’t necessary.
6. When the ice cream machine stops, transfer to a freezer-safe container and sprinkle in the rest of the chocolate flecks, peanuts and caramel in layers, swirling with a knife to slightly incorporate. I also added in a vegan snickers bar, but this is also optional.
7. At this point you can either consume it soft, or pop it in the freezer to harden. It should keep fresh for about a week. Thaw for 10-15 minutes before serving.

This recipe originally appeared at Minimalist Baker.