I know you’re probably getting sick of hearing me complain, but it’s like 900 degrees still. 900 degrees. Like for seriousness sake, can we please turn down the thermostat in Texas, just a hair?! I really shouldn’t be too pouty about it, because I’m sure the winter will be hard and cold here. And long. Oh well. Until then, I think I’m just going to keep making my own version of air conditioning and whip-up more ice creams. In anticipation of the wonderful, copius, dramatically-spooktacular Halloween candy fest that’s going to (shortly) be here, I decided to make Candy Corn Ice Cream. Of course, it’s vegan. But that’s beside the point. It’s Candy. Freakin’. Corn. Ice cream. I mean, really.
Ingredients for Candy Corn Ice Cream
- 4 cans coconut milk (I feel like I start every recipe like this–but coconut milk is soooo frakin’ good)
- 1 1/2 cup powdered sugar
- 1 tspn vanilla extract
- 1/2 cup candy corn
- 1-3 drops yellow food coloring
- 1 drop red food coloring
How to Make Candy Corn Ice Cream
- To make the ice cream, open your coconut milk cans and scoop the thick cream part into a bowl, trying to get as little of the coconut water as possible. Discard coconut water or just set aside for chugging later, whatever.
- Add the other ingredients except candy corn.
- Mix on high 2-3 minutes with a hand mixer until it becomes stiff and fluffy.
- Fold-in candy corn.
- Place in the freezer for approximately 2 hours.
- Put it in front of your little monsters to EAT!
Candy Corn Ice Cream {vegan}
In anticipation of the wonderful, copius, dramatically-spooktacular Halloween candy fest that’s going to (shortly) be here, I decided to make Candy Corn Ice Cream. Of course, it’s vegan. But that’s beside the point. It’s Candy. Freakin’. Corn. Ice cream. I mean, really.
Ingredients
- 4 cans coconut milk, I feel like I start every recipe like this–but coconut milk is soooo frakin’ good
- 1 1/2 cup powdered sugar
- 1 tspn vanilla extract
- 1/2 cup candy corn
- 1-3 drops yellow food coloring
- 1 drop red food coloring
Instructions
- To make the ice cream, open your coconut milk cans and scoop the thick cream part into a bowl, trying to get as little of the coconut water as possible. Discard coconut water or just set aside for chugging later, whatever.
- Add the other ingredients except candy corn.
- Mix on high 2-3 minutes with a hand mixer until it becomes stiff and fluffy.
- Fold-in candy corn.
- Place in the freezer for approximately 2 hours.
- Put it in front of your little monsters to EAT!
Because you love this Candy Corn Ice Cream, take a second to pin it to your favorite Pinterest Halloween treats board. That way, you’ll be able to get back to it in a jiffy!
If You Want to See More Holiday Treats, Take a Look at These:
Easy Frankenstein Cookies
Creepy Eyeball Cupcakes {egg-free and dairy-free}
Ghostly Long Island Iced Tea Jello Shots
