Vegan Phish Food Bliss Ice Cream
Indulge in a creamy vegan version of the beloved Phish Food ice cream, featuring rich chocolate cocoa, swirls of caramel, and minty raspberry ribbons. Loaded with vegan marshmallows and crunchy cocoa nibs, this plant-based treat is perfect for satisfying your sweet tooth while staying dairy-free. Easy to make and utterly scrumptious, it's a guilt-free indulgence for any occasion!
ingredients
- 2 cups full-fat coconut milk
- 1 cup almond milk
- 3/4 cup maple syrup
- 1/2 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 1/2 cup vegan marshmallows, chopped
- 1/4 cup dark chocolate chips
- 1/4 cup raspberry puree (from fresh or frozen berries)
- 1/4 cup vegan caramel sauce
- 1/4 cup crunchy cocoa nibs
steps
- 1.
In a blender, combine coconut milk, almond milk, cocoa powder, maple syrup, vanilla extract, and sea salt. Blend until smooth and well combined.
- 2.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- 3.
In the last few minutes of churning, gently fold in chopped vegan marshmallows, dark chocolate chips, and cocoa nibs.
- 4.
Once churned, swirl in raspberry puree and vegan caramel sauce for a marbled effect.
- 5.
Transfer the ice cream to a lidded container and freeze for at least 4 hours or until firm.
- 6.
Serve in bowls or cones, garnished with extra cocoa nibs or a drizzle of caramel if desired.
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