dark chocolate marshmallow ice cream (vegan)

I used to joke with my husband that the only reason I wanted to get married was so I could put a kitchenaid mixer on our registry.  Of course that wasn’t true but it was the first thing I registered for.  The second item I added to our registry was the kitchen-aid ice cream attachment.  I’ve used it more times than I can count this summer.

Vegan ice cream tends to be on the expensive side and there is never enough in those tiny pint containers.  Making your own ice cream solves both problems – it’s cost effective and each batch makes about three pints.

Dark Chocolate Marshmallow Ice Cream (vegan)

3 1/4 cups non-dairy milk ( I used 2 cups coconut and 1 1/2 cup almond) *
3/4 cup sugar
1 teaspoon instant coffee granules
1 teaspoon pure vanilla extract
2 tablespoons cornstarch
12 ounces semi-sweet chocolate chips
2 tablespoons vodka
2 tablespoons canola oil
1 2.5 ounce package of Sweet & Sarah mini marshmallows (or 2.5 ounces of your favorite vegan marshmallows)

*Fat is important for ice cream.  The higher fat content your non-dairy milk has, the creamier your ice cream will be.  At my small local grocery store, I’ve found of the non-dairy offerings, coconut milk has the highest fat at 5 grams per serving.  Almond milk is around 2.5 grams and soy milk is only 2 grams.  I usually do not use all coconut milk because I don’t want my ice cream to taste like coconut (unless I’m making coconut ice cream…) so I find a rough 1:2 ratio of almond milk to coconut milk works nicely.  Feel free to experiment.

Combine 3 cups of non-dairy milk with the sugar, instant coffee granules, and vanilla extract in a saucepan over medium-high heat. Whisk milk until the sugar has completely dissolved.  Then whisk the cornstarch into the 1/4 cup non-dairy milk left over and add mixture to the saucepan.

Continue stirring the mixture in the saucepan until the milk thickens.  Be careful, the milk can boil over quite quickly if you turn your back to it!  Once thickened, pour the hot milk mixture into a large mixing bowl.  Add the chocolate chips, vodka, and canola oil and whisk until the chocolate has completely melted.

Allow to chill completely in your fridge before using your ice cream maker – I usually try to wait at least 6 hours for the best results (and often, overnight). Follow the directions for your ice cream maker, stirring in the marshmallows right before you put it into the freezer.

Note: the vodka inhibits freezing and keeps the ice cream a bit softer.  You don’t have to use it but I think it’s better if you do.


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