Candy canes and chocolate ice cream together? What could possibly be more fabulous!
This ice cream is festive, chocolaty, and refreshing, and will turn any dinner into a special occasion. It’s a great way to punctuate the holiday season!
This really is amazing. I’m not kidding. So it’s coming along with a warning: outrageously delicious.
CHOCOLATE CANDY CANE ICE CREAM
2 cups soy milk, plain, unsweetened
3/4 cup Sucanat or organic whole cane sugar
3 tablespoons unsweetened cocoa powder
2 candy canes, crushed (about 3 tablespoons)*
1 teaspoon pure vanilla extract
In a large bowl, mix together all ingredients* until combined well.
Carefully pour the mixture into the bowl of an automatic ice cream maker, and process according to manufacturer’s instructions until desired texture is achieved.
Enjoy immediately, or harden further in freezer for an hour or more.
* Note: Adding the crushed candy canes to the mixture early in the process will flavor the ice cream as it freezes. For a crunchier texture, reserve them and add the crushed candy canes toward the final moments of processing.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen
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