Cashew Cappuccino Nanaimo Bar Chunk Ice Cream

February 25th, 2015 12:03 pm by Kelly Garbato

2015-02-07 - Cashew Cappuccino Nanaimo Bar Ice Cream - 0002 [flickr]

Like many of my recipes (especially ice cream recipes – though usually banana-based), this one was borne of a desire to clear out the fridge/freezer. (Spring cleaning, it’s about that time!) I had about a quarter of the messed-up Cashew Cappuccino Nanaimo Bar I made (or tried to make, rather) for Christmas sitting in the freezer, and I decided what better way to finish it off than mixed with ice cream? You can’t go wrong with ice cream. It’s just not possible.

So basically I just chopped the leftovers up and stirred stirred them into a batch of vanilla ice cream post-processing: easy peasy! You can do this with pretty much any baked good you’ve accidentally-on-purpose made a little too much of: cookie batter, cupcakes, granola bars, truffles, you name it.

While certain layers caught my attention more than others (namely the cashew cream and chocolate topping), the finished ice cream proved tasty enough that I’m thinking about turning these flavors into their own honest-to-goodness ice cream, no nanaimo bar required.

2015-02-07 - Cashew Cappuccino Nanaimo Bar Ice Cream - 0001 [flickr]

Cashew Cappuccino Nanaimo Bar Chunk Ice Cream

Ingredients

2 cups soy creamer, plain or vanilla
1 cup soy milk, plain or vanilla, divided
2 tablespoons arrowroot powder
1 teaspoon vanilla extract
1/2 cup sugar
1/4 batch (roughly 1 to 1/2 cups) Cashew Cappuccino Nanaimo Bar (or other leftover sweet baked good), chilled and chopped into bite-sized bits

Directions

1. In a small mug, combine 1/4 cup of the soy milk with the arrowroot powder. Whisk well and set aside.

2. In a medium saucepan, combine the soy creamer, remaining soy milk, and sugar. Heat on medium-high, whisking constantly, until the mixture begins to boil. Remove from heat and add the arrowroot slurry immediately, whisking well. This should cause the milk to thicken noticeably. Add the vanilla extract and mix well.

3. Cover and transfer to a fridge to chill for six to eight hours or, better yet, overnight.

4. To make the ice cream, process the batter according to your ice cream machine‚Äôs directions. As you’re scooping/dispensing the ice cream, gently stir in the Nanaimo Bar pieces. Enjoy immediately as soft serve or pop in the freezer for a firmer dessert.

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