Business school. I’m going to business school.
(I’m hoping the more I say it, the more real it will become.)
What better way to celebrate school and new beginnings than with ice cream?
I am super excited to be participating in OXO’s latest kitchen campaign, Ice Cream for OXO. The lovely OXO folks sent over an awesome ice cream-making care package with that adorable, perfect-sized, freezer-safe LockTop container you see above, a sleek ice cream scooper, and a 4-piece set of mini measuring beakers (among other things) that comes with the double bonuses of being useful AND making me feel like a cooking goddess a la this lady.
So this ice cream: it starts with a base of coconut milk. I used one can of full-fat and one can of lite milk simply because it had been languishing in my pantry. I now only buy full-fat milk because I believe lite milk is simply full-fat cut with water–and thus a bit of a waste of money. I would recommend using all full-fat milk, but it’s up to you. I made the recipe as written below and loved every last sliiightly icy bite.
So coconut milk. Then little bits of shredded coconut which OMG THE TEXTURE. I loved it. You might hate it. I loved it. Plus cookie bits, which I had on hand already. You might want to try this recipe for vegan shortbread (yum).
And then swirls of vegan coconut milk caramel and chocolate.
I could not stop eating this. It was madly addictive.
- For the ice cream:
- 1 13.5 oz can full-fat coconut milk, refrigerated
- 1 13.5 oz can lite coconut milk, minus 1 cup (to use in the caramel), refrigerated
- ¼-½ cup unrefined turbinado or coconut sugar
- 2 teaspoons vanilla
- pinch of fine-grain sea salt
- ½ cup unsweetened shredded coconut
- 1 cup vegan shortbread cookie crumbs
- For the caramel swirl:
- ½ cup unrefined sugar
- 1 cup lite coconut milk
- 2 teaspoons vanilla
- big pinch fine-grain sea salt
- For the chocolate swirl:
- ½ cup chocolate chips
- 2-3 tablespoons non-dairy milk
In a blender, combine coconut milk, sugar, vanilla and salt. Freeze as directed in an ice cream maker. When the ice cream is nearly finished, add the coconut and cookie crumbs.
While ice cream is freezing, make the caramel and chocolate swirls. Once the swirls are ready and the ice cream is done freezing, place several scoops of ice cream into a freezer-safe container and drizzle with chocolate. Add another scoop and drizzle with caramel. Continue alternating scoops of ice cream with swirls until all ingredients are used up. Freeze for several hours to harden to a scooping consistency. After being thoroughly frozen, ice cream will need to sit at room temperature for about 15 minutes to soften for scooping.
For the caramel:
Cook the sugar without stirring until caramelized, keeping an eye on it. Whisk in the coconut milk in a thin stream and cook for approximately 10 minutes until thickened and darker in color. Remove from heat and whisk in vanilla and salt. Let cool.
For the chocolate swirl:
Combine chocolate chips and milk; microwave for 1 minute. Stir until melted.