As a child, there was nothing more that I love than Christmas…except for maybe those once a year treats that came with it. The day things like advent calendars, gingerbread men, and yeah…Candy Canes came into the store. But most of all, when I saw the cartons of Candy Cane Ice cream come in. DO you remember those?!
Gah! Heavennnn!
So it just so happens, that I don’t need to sacrifice my health or my ideas to bring my childhood dreams back to reality. Yup, refined sugar free, dairy free and so ridiculously festive.
This is definitely a candy can and not can’t. The only question is, single scoop or double?
RECIPE
INGREDIENTS
- 1 cup soaked cashews
- 1 can Coconut milk
- 4 dates pitted
- 1/4 cup maple syrup
- 1 tsp Vanilla extract
- 2 tsp Peppermint extra plus more if desired- i actually use 3-4 cause i’m cool like that
- 1 Box Candy Canes (trujoy organic) (crushed into mini bite sized chunks
METHOD
Soak your cashews. Minimum 3 hours. 6 is preferable.
Rinse and drain your cashews.
Dump all ingredients into your vitamix or blender and blend baby blend until silky smooth.
Pour into your ice cream maker to set.
When Ice cream is close to being set, add in your TruJoy Candy Canes just to mix in. Then..
Transfer to your favourite dish, I use a jar to store in freezer and try not to eat the whole thing before it gets in there. This is actually my favourite time to eat the ice cream as it tastes beautiful as a soft serve too.
I prefer this ice cream on the softer side, to maximize creaminess. So make sure you leave out a bit before serving and sprinkle some extra candy love on top.
Santa Sundae anyone?
This is definitely a candy can and not can’t. The only question is, single scoop or double?
