Perfectly creamy non-dairy ice cream with chunks of homemade O’Henry bars.
If you’re looking for an ice cream that’s sweet, salty, chocolaty, peanutty, and dairy free, you’ve come to the right place. This is the ice cream of all ice creams. The combination of coconut sugar and maple syrup give every bite so much depth and flavor, and the consistency is so perfectly creamy straight from the freezer.
It seems a little ridiculous that it took me this long to combine my O’Henry bars with ice cream, especially since they’re my two favorite desserts. Sometimes it’s those obvious things right in front of our eyes that are the hardest to come by. But, it’s better late than never, so they say. Do you remember around 10 years ago when a man legally changed his name to “They”? I wonder if he ever changed it back because he couldn’t handle being responsible for so many things people were claiming he said.
Like many recipes, technique is the key to success, but don’t let that intimidate you. This is pretty straightforward, just heat gently on the stove and stir for 10 minutes. It’s slightly more detailed than that, which you’ll see in the instructions, but it’s not complicated at all. One important tip is to be patient and it’ll pay off….with delicious ice cream. Isn’t that the best reward?
- Shake the can of coconut milk well. Pour about ⅔ of its contents into a small saucepan, reserving some in the can for later.
- Add the coconut sugar to the pan with the coconut milk. On medium low heat, stir until the sugar is dissolved into the coconut milk.
- Add the arrowroot to the reserved coconut milk in the can and stir until fully incorporated.
- Add this, along with the maple syrup and salt to the pan, turning the heat up to medium. Stir constantly, and do not let it come to a boil. After about 10 minutes, you’ll notice the mixture has thickened. At this point, remove from heat and stir in the vanilla.
- Pour into a heat proof bowl and allow to cool on the counter for an hour before placing in the fridge for 4-6 hours, or overnight.
- After ice cream has chilled, pour into your ice cream maker and churn for 20-30 minutes. At the end of the churning process, chop up your O’Henry bars into small, bite sized pieces, and add them to the ice cream.
- Transfer your ice cream to a sealable container and place in the freezer. It will harden slightly, but still remain creamy and scoopable from the freezer.
- *You don’t have to use the full O’henry bar recipe for the ice cream. Anywhere from 4-6 bars for this recipe is perfect.