Peppermint Stick with Chocolate Chunks Ice Cream

It is spring but we are already hitting the hot temperatures. And there is nothing better to beat the heat than a cold bowl of ice cream. I had some candy canes left over from Christmas and thought a peppermint ice cream would be very refreshing. I used to love it as a kid when my parents would by Peppermint Stick ice cream at Christmas time. We were very big ice cream eaters back in the day! Anyway, this is what I came up with and it turned out just as delicious as I remembered the dairy version to be. I hope you like it too!

Peppermint Stick with Chocolate Chunks Ice Cream

Ingredients
1 13.5 ounce can organic coconut milk
1 1/4 cups non-dairy milk
1/2 cup organic pure cane sugar
1 tsp vanilla extract
1 tsp peppermint extract
8 candy canes or 25 round peppermint hard candies, divided
½ cup semi-sweet chocolate chips
½ tsp olive oil

Directions
In a large bowl, combine coconut milk, non-dairy milk, cane sugar, vanilla extract, and peppermint extract, whisk together well. Refrigerate for at least 2 hours.

While you are waiting, unwrap candy canes and throw in to a food processor or blender.  Pulse repeatedly until the candies become course pieces.  Set aside.

Once ice cream base is chilled, make according to your ice cream maker‘s instructions.  While it is churning, melt the chocolate chips and oil in a small sauce pan on low heat.  Stir often, until completely melted and smooth; take off heat and set aside.  Add in ½ the candy cane pieces during the last five minutes of churning to incorporate thoroughly.

Transfer spoonfuls of the ice cream into an airtight container and drizzle each addition with a very fine ribbon of the liquid chocolate.  The chocolate will set up almost immediately upon contact.  Also sprinkle each addition with the remaining candy cane pieces.  Once all of the ice cream and chocolate is in the container, give the whole mixture a good stir with the end of a wooden spoon to break up the chocolate ribbon into pieces. 

Stash in your freezer for at least three hours to firm up before serving.

Vegan Zuppa Toscana

When I used to go to Olive Garden I would love to order the soup, salad, and bread sticks deal!  All of them were so delicious, I felt like I was getting the best of everything.  PLUS it was unlimited so I could pig out.  (It was so hard not too!)  Of course none of those things are vegan (except for one of the soups) unless you arrange it with your waiter/waitress.  One of my favorite soups I'd order is Zuppa Toscana.  SO NOT VEGAN!!  But it was so delicious.  So...one cool, rainy day I decided I NEEDED this soup and I would "veganize" it.

It has been a while since I've had the original now, but I think this recipe is pretty close.  This version is so yummy, it is by far my favorite soup!  We had it for dinner last night, and everyone went back for seconds (even my picky eater)!  It is a good way to incorporate all the kale from my garden too - which by the way is super good for you!  I don't usually eat soy, but we indulge with this soup, because it just adds so much to the flavor and texture.  You could probably substitute beans if you wanted but it just won't be the same. 

Vegan  Zuppa Toscana
Makes 6-8 servings

Ingredients

14 oz. pkg. Gimme Lean Sausage

¾ tsp crushed red peppers
1 cup diced white onion
2 tsp minced garlic
8 cups water
3 Tbsp No Chicken Bouillon
¼ tsp liquid smoke
1 cup coconut milk (or 1 can to make it extra creamy)
3 medium sized potatoes, thinly sliced
5 Kale leaves (approx 4-5 cups), chopped with stems removed

Directions

Saute sausage, crushed red pepper, onions and garlic until sausage is heated through and onions are soft.

Add the water, No Chicken Bouillon  and liquid smoke.  Cook until boiling and then turn heat down to low and let it simmer.  Add potatoes and cook until soft (approx. 15 minutes depending on how thin potatoes are sliced). 

Add coconut milk and kale and cook until thoroughly heated.