Vegan Snickers Ice Cream
Ingredients
The ice cream base
-
2
cans
full-fat coconut milk
-
½ – ¾
cup
raw sugar
-
1
tsp
quality vanilla extract
-
1
pinch
xanthan gum (optional)
Mix-ins
-
½
cup
vegan caramel sauce
-
2
ounces
quality dark chocolate (non-dairy)
-
⅓
cup
roasted salted peanuts
Instructions
- Heat coconut milk in a saucepan over medium heat and add sugar, stirring until it simmers.
- Remove from heat and mix in vanilla extract and xanthan gum, then whisk to combine.
- Transfer the mixture to a glass bowl and refrigerate until fully cooled, about 6-8 hours.
- Once chilled, pour the mixture into the ice cream maker and churn according to the manufacturer's instructions.
- When nearly done, add half of the caramel, chocolate, and peanuts.
- Transfer to a freezer-safe container, layering in the remaining caramel, chocolate, and peanuts, swirling to combine.
- You can serve it soft or freeze to harden for later.
Nutrition Facts (estimated)
Servings
8
Calories
361
Total fat
28.6g
Total carbohydrates
27.3g
Total protein
4.1g
Sodium
36mg
Cholesterol
0mg
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