Every year, the same question reveals itself right about this time in January:
What should I do with all those leftover candy canes?
Answer: Make candy cane ice cream!
The funny thing is, this is the first year I've actually done it. I bought some really awesome candy canes for everyone's stockings this year that I was particularly excited about. They are vegan, gluten-free, and about as natural as a stick of sugar can be. They are called Tru Sweets. I grabbed them at my local co-op grocery store, but I also saw them at a local, natural foods store, so I'm sure if you put in a little research in the next 11 months, you'll be able to find them too.
I had four left over, as you can see, so I ground them up in my nut grinder and got to work looking for a vegan candy cane ice cream recipe. This is the one I found, from A Vegan Ice Cream Paradise.
I decided to change a few things, for a few reasons: to use what I had on hand, and also to try out the flax milk from Good Karma foods (stay tuned for an upcoming review). Thus, my recipe turned out to be:
3 c. Good Karma Vanilla flax milk
1 c. coconut cream (scooped out from the top of a refrigerated can of full-fat coconut milk)
3/4 c. Alter Eco golden brown sugar (fyi: this made the ice cream tan in color)
2 T. cornstarch
1 t. vanilla extract
2 t. peppermint extract
4 candy canes, ground up
The process is pretty much the same as on the blog I got it from, but I'll write instructions here for sake of ease:
- Mix together the cornstarch and 1/4 cup soy milk. Stir well and set aside.
- In a stovetop pan, gently heat the milks and sugar, stirring infrequently. When the mixture begins to boil, remove it immediately from the heat.
- Stir in the slurry, which will make the mixture become a bit thicker. Mix in the extracts and set in the fridge to cool.
- When the mixture is cooled, freeze according to your ice cream maker instructions, adding the candy cane pieces before putting into the freezer.