Introducing the milkshake of my childhood…
THE CANDY CANE MILKSHAKE
After interviewing my mom I found out that she used to pick them up from the old Arctic Circle. My mom being my mom took things into her own hands to make it for us at home as kids. I also have memories of dad blending a batch up and forgetting to take out the spoon before he pushed blend. We had to watch for wood in that batch haha. Good times…
Now that I am plant forward I make my own vegan ice cream because it is so simple and fun! Seriously-no eggs and no making a custard over the stove. The ice cream base comes together in about 5 minutes! I also found some really delicious organic candy canes (still junk food) but free of artificial color, flavors, and weird ingredients. They’re actually colored with fruits and vegetables!
For the Candy Cane Milkshake
You will need:
- About 2 cups of Vanilla Vegan Ice Cream (see recipe below or use store-bought)
- about 4 candy canes (to your taste)
- coconut or almond milk to blend
Blend all ingredients in a high power blender. Enjoy with more crushed candy cane on top if you desire.
Makes 2 small servings or one big serving
5 Ingredient Vanilla Vegan Ice Cream
- 1 can full fat coconut milk
- 1/2 c almond milk (or any non-dairy milk)
- about 1/3 c pure maple syrup (do this to taste)
- 1tsp or more of pure vanilla extract
- dash of sea salt
Place the ice cream maker bowl in the freezer. Check the instructions with your ice cream maker to see how long it needs to freeze for, I tend to just keep mine in the freezer at all times because it does take some time, possibly up to 24 hours even!
Whisk all ingredients together and place in a glass container with a tight lid. Store in the refrigerator for 4 hours or better overnight to allow the flavors to meld and the mixture to chill (you want the ice cream base cold so it doesn’t thaw the ice cream machine bowl while you are churning because that would kind of defeat the purpose haha).
Assemble the ice cream machine with the pre-frozen bowl, paddle and lid in place. Turn it on and pour in your chilled ice cream base through the opening in the top. Allow it to churn for about 25-30 minutes or until the consistency is smooth but frozen. Don’t over churn because the ice cream will take on too much air and lose its smoothness but you don’t want it runny by any means. I just take a spoon and check if it will hold a thick composure as ice cream should, you’ll know. Store in a freezer safe container.
When ready to use, take out about 20 minutes beforehand to thaw otherwise it will be hard as a rock and impossible to scoop!
Makes about 3 cups
As far as ice cream makers go I just use this basic ice cream maker.
If you make this, I’d love to see pictures! Tag me on instagram @chefabbalina.
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