sunday in the kitchen

We all survived our first week post-holidays and are all starting to feel like we're back into our pre-holidays rhythm. But there are some things we are still holding onto - like some of the flavours and foods we enjoyed over Christmas, including this delicious dairy-free candy cane ice cream we made quite a bit while we were off together. You see, I have a bit of a fondness for the PC brand candy cane ice cream that comes out each holiday season and with a new-to-us ice cream maker, I thought I would try and replicate that deliciousness for my dairy-free boy. It was such a hit, I couldn't tell you how many times we whipped up this treat, but it was enough to now know this recipe by heart! When I saw the natural candy canes on sale this week at the grocery store, I scooped up the last box so we could enjoy one last batch!
Candy Cane Chocolate Ripple Dairy-free Ice Cream
2 cans of coconut milk
3 tbsp honey
2 tsp mint extract
8 candy canes crushed
1/3 C dairy-free chocolate melted
Instructions may vary depending on your ice cream maker. Ours is hand-cranked in a drum that is pre-frozen for about 7 hours. So for ours, I pre-mixed the coconut milk, honey, crushed candy canes, and mint extract in a bowl before pouring it into the maker. 

It is a fun recipe for helpful little ones to participate in making.

 Once the mixture is in the ice cream maker, we stirred ours off and one for about 20 minutes. The instructions with the ice cream maker say to stir for about a minute and let it sit for a few minutes before stirring again.

The waiting between stirrings really is the hardest part!

While the kids were waiting and stirring and waiting and stirring, I melted the chocolate in a double boiler, or a bowl set over a pot of boiling water. Once the ice cream has become more solid, slowly pour in the chocolate while someone stirs the ice cream. The chocolate immediately solidifies and becomes nice and crackly.

All that's left is to scoop that goodness up and enjoy ever last drop!