Chocolate Almond Ice Cream with Salted Caramel and Marshmallows
My family agrees that our new ice cream machine is one of the best investments we’ve made yet. If times get desperate, we’ll probably sell our iPhones, dollhouses and matchbox cars before we let anyone lay a hand on our precious.
Our latest concoction was inspired by a recent shipment from Sweet and Sara of the best vegan marshmallows out there in my humble opinion. I love these little treasures and have purchased them again and again from this great vegan online store. These marshmallows taste exactly like traditional ones and roast up over a campfire just the same, too. Best of all, I received my shipment of one package of vanilla and one package of strawberry marshmallows a mere 2 days after placing my order. Now that’s instant gratification!
The base of this ice cream was simple: 1.5 cups of plain almond milk, 2 tbsp cocoa powder and 2 tbsp sugar. Whisk together until well blended and then place into your ice cream maker per the instructions for your specific machine. When the ice cream had thickened, we added in Sweet and Sara’s vanilla marshmallows (cut into quarters), a handful of vegan chocolate chips, and that awesome salted caramel sauce I wrote about last week from Baker in Recovery.
Deliciously decadent and a perfect serving for our family of five. Although the kids did yell at their dad for single-handedly scraping the bowl of the ice cream machine clean, despite their repeated offers of assistance. ; )