Candy Cane Chocolate Chunk Ice Cream--Dairy & Non-dairy Versions

Oh, why, oh why did I make this?    Well, because I knew my kids and my husband would absolutely love it and it's a fun Christmasy treat.  "So, what's the problem?" you might ask.  I loved it too.  A lot.  Too much.  A bowl or two (or three) too much.

Anyway, this ice cream is rich and creamy and decadent.  I made it with coconut milk because one of my children has a dairy intolerance, but I'll post both dairy and dairy free versions so you can pick your poison.  I also think I will cut some of the sugar next time.  Coconut milk has a natural sweetness and I bet it would be plenty sweet with half the sugar.

This recipe is a variation of the ice cream recipes at The Family Homestead.

Makes 4 Qts.


Dairy Version:

6 eggs
3 cups sugar
1 T vanilla

2 c. heavy whipping cream

1 T arrowroot powder

whole milk

A dozen or so regular size candy canes

3 extra large Hershey bars or 2 cups chocolate chips

In a large bowl whisk together eggs, sugar, cream, vanilla and arrowroot powder.  Place in 4 qt ice cream maker.  Pour in whole milk until the liquid reaches the fill line.  Follow manufacturer's instructions.  While ice cream is making crush up candy canes and break up chocolate bars into small chunks.  When the ice cream maker is done, stir in candy and freeze.

Non-dairy Version:

6 eggs

3 cups sugar

1 T vanilla

2 cups coconut milk (full fat not lite)

1 T arrowroot powder

coconut milk 

A dozen or so regular size candy canes

2 cups non dairy chocolate chips

Follow directions as above, but use coconut milk to reach fill line.  Griffin cannot have chocolate either so I scooped some ice cream out of the batch before I added in the chocolate and put it in a separate container.

Note:  Freezing does not kill salmonella, which while small, is a possibility with raw eggs.  You can purchase special pasteurized eggs or omit them all together.


Linked to:Hearth & Soul Hop

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