National Ice Cream day had wantin' some creamy, vegan ice cream goodness
OK. First- Do not get scared away by the title! This vegan ice cream is prooooobably better than any rocky road dairy version you've had before because for starters it's homemade, which means it's packed with freshly chopped chocolate and almonds- AND homemade vegan marshmallow fluff. Yes. You read right. Actual marshmallow spread you made in your own kitchen, without the help of any animal products. AND none of that dairy nonsense that hurts most of our stomachs when we indulge in a straight up carton of store bought ice cream.
Don't get me wrong, I <3 myself some fresh smoooooooth, dairy loaded ice cream swirl, but sometimes it's just too much and I usually end up feeling a little bit sick. This is a recipe that you can shove your face with spoonful after spoonful and feel totally guilt free! It's not loaded with sugar or preservatives, and it's just everything you're cravin'.
So if you aren't a vegan or you're still not sold and an 'alternative' ice cream, I will give you my word that this ice cream will not let you down. And if you can't seem to figure out how whipped chickpea brine can turn into a lovely marshmallow fluff, you are not alone. When I first saw this homemade vegan fluff, I was like "whaaaaat?!" But then I had it and swirled it with my coconut chocolate ice cream concoction, everything just made sense. It was THAT good! I nearly ate the whole bowl of unfrozen ice cream before I put it in the freezer!!
And BONUS! For all of you that are like me and [sadly] do not have an ice cream maker (..yet), do not fear! Because this recipe doesn't require one. So now you really have no excuse not to try this yourself. :)
I am so thankful I found this recipe on Gluten Free Vegan Pantry, and now I'm hooked. Can't wait to experiment with all of the frozen coconut milk and chocolate of the world! Wonder what other vegan ice cream I'll experiment next. Hmmm
Thanks for reading! Enjoy! xx S.
|| Vegetarian • Vegan • Gluten Free ||
I N G R E D I E N T S:
- 2 (13.5 oz.) cans of full fat coconut milk, chilled
- 16 pitted dates
- 5 Tbs of cocoa powder
- 1/2 cup of coconut milk (in the carton)
- 1/2 Tbs of pure vanilla extract
- 1/4 cup of almonds, chopped (+ more to top)
- 1/4 cup of dark chocolate, chopped (+ mooooore to top)
- Dried coconut flakes (optional to finish)
- 3/4 cup of homemade marshmallow fluff
VEGAN MARSHMALLOW FLUFF
- Brine from 1 (15 oz.) can of chickpeas, chilled
- 1 cup of cane sugar
- 2 1/2 tsp of corn starch
- 1 1/2 tsp of pure vanilla extract
- 1 1/2 tsp almond extract
PREPARE: Begin by chopping up your almonds and chocolate- set aside. Make sure your cans of coconut milk & chickpeas are chilled well.
THE FLUFF!: Separate your brine from the chickpeas in a mixing bowl. You can snack on the chickpeas or save them for another recipe :) With a kitchen aid (or hand mixer), whisk the brine on medium high for about 8-10 minutes, or until it doubles in size and begins to form soft peaks. Now, slowly add in your sugar a littttle at a time while it's still mixing. Once all sugar is mixed in, add in your corn starch, and extracts. Mix for another few minutes, and by now it should have the consistency of your favorite marshmallow sauce. If not, keep whipping! Taste and adjust with more sugar or flavor, and get excited because you just made something S'GOOD out of chickpea juice! Mind it so blown.
ICE CREAM!: In a food processor, throw in the dates and process until they form one large date ball. Remove and set aside! Now, scoop out the hardened cream from your chilled cans and put in a large chilled mixing bowl. Add your cocoa powder, vanilla, and coconut milk. With a hand mixer, mix on high for about 5 minutes. Add your dates and mix for another 5-7 minutes, or until it beings to look whipped like homemade whipped cream. Fold in your chopped chocolates and almonds! NOOOW, in a small loaf pan, add half of your coconut-y chocolate mixture and spread. Drizzle some of your homemade fluff in the middle, and then add the rest of your ice cream mixture to top. Top & marbleize with more fluff, and top with some dried coconut, chocolate & almonds. Freeze for a few hours- over night. When you're ready to eat, just make sure to let it defrost for a bit and dive in!
*Notes: This fluff recipe makes A TON but you can store it in the fridge for a day or so before it starts to separate. If so, just whip it back up to it's fluffy form! And I even made myself a little PB & Fluff sandwich with it. MMM