As I write this post I realize how connected I am to my kitchen assistant (aka the Thermomix, my all-in-one kitchen appliance). We’ll be staying with my mom over the holidays and while she has a gorgeous KitchenAid stand mixer it can’t stir, chop, mince, grind, emulsify, sauté and knead dough like my 12-in-1 Thermomix🤪. Since we’ll be without the Thermomix for the next little while I asked the kids what they’d like me to make before our holiday travels and sorbet was unanimous recipe of choice. In the spirit of the holidays today I’m sharing our recipe for Vegan Candy Cane Ice Cream.

Before our vegan journey we were ‘regulars’ at Marble Slab Ice Cream (and the like). Since the Thermomix came into our lives about 8 months ago we’ve transitioned from ice cream to sorbet – which is essentially fresh fruit and cane sugar blended with ice (no cream). Since the holidays are a time for merriment and indulgence I decided to try my hand at developing a cream-based ice cream with two of my favourite holiday treats: candy canes and chocolate. I explored making this recipe a few different ways (including some with coconut milk) but this one received top votes for consistency and flavour. The made-from-scratch vegan heavy cream is the hero in this recipe and gives the ice cream it’s smooth texture, while the pairing of candy canes, peppermint extract, chocolate and vanilla bean caviar add a delightful dimension that screams the holidays are here! 😊

Be sure to freeze the prepared mixture overnight otherwise you’ll end up serving candy cane slushies (which in itself is not such a bad thing! lol).

For other festive-inspired recipes take a peek at our holiday treats, including Chocolate Candy Cane Dipped Donuts, Chocolate Pixies and Classic Gingerbread Cookies.

Enjoy~

Tip: For best results freeze the prepared recipe overnight (6-8 hrs) so plan ahead~

Preparation

• 1/Prepare one batch of vegan heavy cream (see Recipe Notes below)
• 2/Crush candy canes (Tip: If using a Thermomix, add 4 candy canes (60g) to your Thermomix mixing bowl. Chop 5 sec/Speed 7)
• 3/Make powdered sugar (or use store-bought icing sugar) (Tip: If using a Thermomix, add 3/4 cup cane sugar to your Thermomix mixing bowl. Grind 7 sec/Speed 8)

Ingredients

• 3/4 cup soy milk (170g)
• 1 Tbsp lemon juice (15g)
• 1 cup canola oil (180g)
• 1 tsp vanilla (5g)
• 1 Tbsp agave syrup (15g)
• 1 cup vegan heavy cream (see Recipe Notes below)
• 2 bananas, peeled (185g)
• 1/2 vanilla bean caviar/seeds
• 1/4 tsp peppermint extract
• 1/4 cup dairy-free chocolate chips
• Ice cubes, whole (485g)
• 3/4 cup powdered sugar
• Crushed candy canes (60g)

Instructions

Important: Insert the butterfly whisk attachment to your Thermomix mixing blade before Step 1.

• 1/Add soy milk and lemon juice to your Thermomix mixing bowl.  Whisk 1 min 30 sec/Speed 3.5. Transfer the mixture to a small prep bowl. Set aside.
• 2/Add canola oil, vanilla and agave syrup to your Thermomix mixing bowl. Blend 1 min 30 sec/Speed 4.
• 3/Set your Thermomix to 1 min 30 sec and Speed 3.5. Slowly add the reserved soy milk-lemon juice mixture to the mixing bowl.

Important: Remove the butterfly whisk attachment to your Thermomix mixing blade before Step 4.

• 4/Add the vegan heavy cream, bananas, vanilla bean caviar, peppermint extract and chocolate chips to the TM bowl. Mix 10 sec/Speed 5.
• 5/Add ice cubes, powdered sugar and crushed candy cane to the TM bowl. Blend 1 min/Speed 9.

Important: Use the spatula (inserted through the hole in the mixing bowl lid) to help churn the mixture while you are blending.

• 6/Transfer the mixture to an airtight container. Add in a few more chocolate chips and candy cane pieces if desired (either on top or stir into the mixture). Freeze the soft ice cream overnight (6-8 hrs minimum) for best results.
  Optional: Top with additional chocolate chips and/or crushed candy pieces!

***Recipe Notes***

Vegan Heavy Cream Ingredients

• 1/2 cup soy milk, unsweetened
• 1 cups canola oil (Don’t substitute with any other type of oil!)
• 2 tsp apple cider vinegar

Vegan Heavy Cream Instructions

Important: Insert the butterfly whisk attachment to your Thermomix mixing blade before starting this recipe.

• 1/Pour soy milk into the Thermomix mixing bowl. With the blade set to Speed 2 slowly add in the oil until it’s blended with the milk (this should take about 3 – 3.5 minutes).
• 2/With the blade still running at Speed 2, let the mixture blend for another minute. The timer should reach the 4 – 4.5 minute mark after this step)
• 3/Add the apple cider vinegar to the mixing bowl through the opening in the lid. Blend 30 sec/Speed 3.5. The mixture should have a thick, creamy consistency.

Note: This recipe will yield 1 cup of cream.

Note: This recipe was made using a Thermomix appliance, however it can easily be adapted using similar food prep tools (e.g. mutli-function processor, immersion blender etc) or using a more traditional stovetop method.

SaveSave

SaveSave