Vegan Candy Cane Ice Cream with Peppermint Hot Fudge Sauce

• Vegetarian
• Gluten free

• Canned Goods

  • 2 15-ounce cans Coconut cream, unsweetened
  • 1 cup Coconut cream, unsweetened canned
  • 1/2 cup Coconut milk, unsweetened

• Condiments

  • 2 tbsp Corn syrup
  • 1 Peppermint hot fudge sauce

• Baking & Spices

  • 8 oz Chocolate chips, vegan
  • 3 tbsp Corn starch
  • 1/2 tsp Kosher salt
  • 1 pinch Kosher salt
  • 4 tsp Peppermint extract
  • 1 cup Sugar

• Desserts

  • 12 Candy canes

Found on heatherchristo.com

Ingredients

• 1 cup sugar
• 2 15-ounce cans unsweetened Coconut Cream (in a can)
• ½ teaspoon kosher salt
• 2 teaspoons peppermint extract
• ½ cup unsweetened coconut milk (in a carton, not a can)
• 3 tablespoons corn starch
• 12 candy canes, crushed
• Peppermint Hot Fudge Sauce
• 1 cup unsweetened canned coconut cream
• 2 teaspoons peppermint extract
• 2 tablespoons corn syrup
• 8 ounces vegan chocolate chips
• pinch of kosher salt
• 1 cup sugar
• 2 15-ounce cans unsweetened Coconut Cream (in a can)
• ½ teaspoon kosher salt
• 2 teaspoons peppermint extract
• ½ cup unsweetened coconut milk (in a carton, not a can)
• 3 tablespoons corn starch
• 12 candy canes, crushed
• Peppermint Hot Fudge Sauce
• 1 cup unsweetened canned coconut cream
• 2 teaspoons peppermint extract
• 2 tablespoons corn syrup
• 8 ounces vegan chocolate chips
• pinch of kosher salt

Directions

• In a medium saucepan over medium heat whisk together the sugar, coconut cream, salt and extract. Bring to a simmer over low heat and cook for 5 minutes
• While the base is simmering, combine the coconut milk and corn starch in a small container and shake until well combined. Whisk the mixture into the ice cream base and continue to simmer- it will thicken up almost immediately. Add a few tablespoons of the candy canes and stir and then remove from the heat. The candy canes will melt and give the ice cream a pink tint. Let the base cool completely.
• Transfer the base to an airtight container and then stir in remaining candy cane pieces. Freeze at least 4 hours and up to over night.
• For the Peppermint Hot Fudge Sauce: Combine everything in a saucepan and whisk until the chocolate is melted. Immediately take off heat and let cool slightly (or completely) and then spoon on top of scooped ice cream. Top with crushed candy canes to serve if desired.
• In a medium saucepan over medium heat whisk together the sugar, coconut cream, salt and extract. Bring to a simmer over low heat and cook for 5 minutes
• While the base is simmering, combine the coconut milk and corn starch in a small container and shake until well combined. Whisk the mixture into the ice cream base and continue to simmer- it will thicken up almost immediately. Add a few tablespoons of the candy canes and stir and then remove from the heat. The candy canes will melt and give the ice cream a pink tint. Let the base cool completely.
• Transfer the base to an airtight container and then stir in remaining candy cane pieces. Freeze at least 4 hours and up to over night.
• For the Peppermint Hot Fudge Sauce: Combine everything in a saucepan and whisk until the chocolate is melted. Immediately take off heat and let cool slightly (or completely) and then spoon on top of scooped ice cream. Top with crushed candy canes to serve if desired.