Hi Nosh and Nourish readers! Lexi and Beth from Crowded Kitchen back again with yet another ice cream recipe. If you missed our last post, we’re partnering with Kelly to give away two brand new ice cream makers, just in time for the start of summer!
In the last few weeks, we’ve been making s’mores everything, from this ice cream to a super easy s’mores dip, to s’mores overnight chia oats! Traditional bonfire s’mores are great, but the iconic trio of graham cracker, chocolate and marshmallow lends itself so well to pretty much any dessert out there, especially ice cream!
Each time we’ve made this ice cream, I’ve had a really hard time stopping myself from eating the entire batch at once. We love ice cream flavors with plenty of texture, so we folded in lots of mini marshmallows, dark chocolate chunks and crushed graham crackers. We debated whether to make the base vanilla or chocolate; although we decided to go with the latter for this recipe and these pics (self-proclaimed chocoholics here!), we’ve made it both ways and can confirm that they’re equally delicious.
We hope you get a chance to enjoy some homemade ice cream this summer (hopefully in your brand new ice cream maker)!
To make this vegan ice cream extra creamy and decadent, we always use full fat canned coconut milk, which you can find for about $2/can at pretty much any grocery store (often located in the Asian cuisine section). Since going dairy free, we’ve often used coconut products as substitutes for dairy-based products, so at this point we can’t really tell the difference, but the coconut flavor never overpowers the final product (if you’re worried about that). Other alternatives include almond or cashew milk.
-Lexi + Beth
Double Chocolate S'mores Ice Cream
Description
Double Chocolate S'mores Ice Cream
Ingredients
2 cans full fat coconut milk (~30oz)
4 tablespoons cacao powder*
1⁄3 cup Maple Syrup
2 teaspoons Vanilla Extract
pinch Sea Salt
-------------FOR MIX-INS-------------
1⁄3 cup mini marshmallows**
1⁄4 cup chopped dark chocolate (make sure it's dairy-free if you want to keep it vegan)
Hi Nosh and Nourish readers! Lexi and Beth from Crowded Kitchen back again with yet another ice cream recipe. If you missed our last post, we’re partnering with Kelly to give away two brand new ice cream makers, just in time for the start of summer!
In the last few weeks, we’ve been making s’mores everything, from this ice cream to a super easy s’mores dip, to s’mores overnight chia oats! Traditional bonfire s’mores are great, but the iconic trio of graham cracker, chocolate and marshmallow lends itself so well to pretty much any dessert out there, especially ice cream!
Each time we’ve made this ice cream, I’ve had a really hard time stopping myself from eating the entire batch at once. We love ice cream flavors with plenty of texture, so we folded in lots of mini marshmallows, dark chocolate chunks and crushed graham crackers. We debated whether to make the base vanilla or chocolate; although we decided to go with the latter for this recipe and these pics (self-proclaimed chocoholics here!), we’ve made it both ways and can confirm that they’re equally delicious.
We hope you get a chance to enjoy some homemade ice cream this summer (hopefully in your brand new ice cream maker)!
To make this vegan ice cream extra creamy and decadent, we always use full fat canned coconut milk, which you can find for about $2/can at pretty much any grocery store (often located in the Asian cuisine section). Since going dairy free, we’ve often used coconut products as substitutes for dairy-based products, so at this point we can’t really tell the difference, but the coconut flavor never overpowers the final product (if you’re worried about that). Other alternatives include almond or cashew milk.
-Lexi + Beth
Double Chocolate S'mores Ice Cream
Description
Double Chocolate S'mores Ice Cream
Ingredients
Notes
*This is the cacao powder we like
**This is our favorite brand of vegan marshmallows
Instructions
Yields 8 Servings
Nosh and Nourish