Vegan O'Henry Ice Cream

[nverland]

O'Henry Bar Ice Cream (Vegan)

Ingredients
1 can Full Fat Coconut Milk
2 Tbsp Arrowroot Powder
⅓ cup Coconut Sugar
¼ cup Maple Syrup
2 tsp Vanilla Extract
½ tsp Sea Salt
1 recipe Homemade O’Henry Bars **


Instructions
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.

Notes
*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.


**(Almost) Raw O'Henry Bars
Makes 6 mini bars Prep Time 20 min Total Time 20 min

Peanut Base
1/3 cup Raw Cashews
4 Tbsp Peanut Butter (100% Peanuts, no additives)
1 Tbsp Honey or Maple Syrup
¼ tsp Nutritional Yeast
Pinch of Salt

Caramel Layer
2/3 cup Dates, soak in hot water for 30 minutes
1 Tbsp Almond Butter
½ Tbsp Maple Syrup
1 tsp Vanilla
Pinch of Salt
¼ cup Peanuts

Chocolate Coating
¼ cup Coconut Oil
2 Tbsp Maple Syrup
¼ cup Cocoa Powder
½ tsp Vanilla
Pinch of Salt

Instructions
First start by soaking the dates in hot water, so they soften and are easier to blend.
Next, grind the cashews into a powder in the food processor, then add remaining ingredients and pulse until combined.
Scoop into 1 Tbsp balls and flatten into 6 mini rectangles on a plate lined with parchment paper.
Combine caramel ingredients (except peanuts) in food processor and blend until mixed. Should be thick and creamy. You may need to add a little water if the dates weren’t soaked long enough.
Divide half of the peanuts on top of the cashew/pb layer, then add a layer of caramel, and top with remaining peanuts. Place in freezer while you get your chocolate mix together.
Melt coconut oil in a double boiler or pot on the stove, then add remaining chocolate ingredients and whisk until completely mixed.
When your pb/caramel mix is chilled and firm, dip one by one in chocolate and remove with a fork and place back on plate, and into the freezer to set. They should be ready in a minute or two. Enjoy!

Notes
You can also melt coconut oil in the microwave if you use one