VEGAN SNICKERS ICE CREAM
Vegan coconut milk ice cream with vegan caramel sauce, roasted peanuts, and bits of bittersweet chocolate.
Provided by Minimalist Baker
Categories Dessert
Time 45m
Number Of Ingredients 7
Steps:
- Add coconut milk to a saucepan over medium heat. Add sugar, stir and bring to a simmer. Continue whisking for 1-2 minutes.
- Remove mixture from heat and stir in the vanilla extract and xanthan gum. Whisk to combine.
- 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.
- Once the mixture is thoroughly chilled, transfer into the pre-chilled bowl of your ice cream machine and mix according to manufacturer's instructions.
- 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.
- 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.
- 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.
Nutrition Facts : ServingSize 1 three-quarter-cup servings, Calories 361 kcal, Carbohydrate 27.3 g, Protein 4.1 g, Fat 28.6 g, SaturatedFat 23.4 g, Sodium 36 mg, Fiber 2.8 g, Sugar 23.4 g
VEGAN SNICKERS® ICE CREAM
Should taste just like Snickers® only healthier.
Provided by Edward Thomas Spivey
Categories Desserts Frozen Dessert Recipes Ice Cream
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Place ice cubes in a blender; add soy milk, peanut butter, carob powder, and agave nectar. Blend mixture until smooth and thicken.
Nutrition Facts : Calories 141.9 calories, Carbohydrate 11.3 g, Fat 9.2 g, Fiber 2.4 g, Protein 6 g, SaturatedFat 1.4 g, Sodium 110.5 mg, Sugar 7 g
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- In a high speed blender, blend the soaked cashews, coconut milk, vanilla bean paste, cane sugar and the sea salt together until completely smooth, about 2-4 minutes on high speed depending on your blender. You want to ensure it’s 100% smooth, so feel free to blend longer until you’re sure all the cashews are blended out. If that means you need to blend longer, definitely blend until fully smooth.
- Pour mixture into a bowl, container or leave in the blender and cover. Sometimes the mixture can get hot while blending. Place it in the fridge for 4 hours in the coldest spot, up to 2 days if you don't plan to make the ice cream immediately.
- Remove from the fridge. Set up your ice cream machine and place the ice cream maker freezer base into the machine and pour the ice cream mixture in. Prepare according to manufacturer settings, for about 20-25 minutes of churning. The mixture should be thick and smooth. If you're not using an ice cream maker, check out my chocolate avocado post for no churn instructions.
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