If you thought vegan ice cream would be a tough adjustment, think again. And if you got on board with vegan ice cream and realized that it had the potential to be just as delicious (if not BETTER) and then you thought, “But vegan rocky road? How can that even be possible?” Well: fret not, friends. So you don’t eat animal products? Why should you miss out? Dandies (the vegan marshmallow darlings of Chicago Vegan Foods) are here to save the day with a spot-on take on a traditional, delicious flavor of ice cream. Chock full of rich, chocolatey flavor, roasty almonds and sweet marshies, you’ll never go back to the original stuff again.
1/2 cup granulated sugar
1/2 cup cocoa powder
1 teaspoon pure vanilla extract
1 1/2 teaspoons arrowroot
1 cup unsalted roasted almonds, chopped
1 cup vegan mini marshmallows (Dandies makes an awesome, allergen-free, easy-to-find option!)
In a medium stockpot, add your coconut milk, sugar, cocoa powder and vanilla. Bring this mixture to a light simmer over medium heat, whisking vigorously to make sure the sugar is dissolved and the cocoa powder is evenly incorporated. (The heat should make these ingredients meld together pretty seamlessly, but it’s normal to note a bit of separation.)
Transfer your ice cream base to a large bowl and refrigerate for about 3-4 hours or up to overnight. Once completely chilled, it’s time to churn: add to your ice cream maker of choice and follow the given instructions for your appliance. (If you’re using the KitchenAid Ice Cream Maker attachment, like me, the churning will take about 15-20 minutes on a medium speed.)
Transfer your ice cream to a freezer safe container, layering your chopped almonds and marshmallows throughout. More your container to the very back of your freezer to harden completely. This should take about 4-6 hours, depending on the coldness of your freezer.