A few weeks ago we had a “staycation” while our kids went to spend a few days with the grandparents, so we took advantage of being child free for a few days and headed out to hit some of the spots that we enjoy. One of those places we stopped at after a quiet dinner was a favorite old fashioned ice cream shop called Ted and Wally’s. Ted and Wally’s has all kinds of different unique flavors, and you better bet they let you try samples! One of those samples we tried was a vegan dark chocolate, that after we tasted it, we knew we had to come up with our own boozy version! After a little experimentation we came up with our Dark Chocolate Vegan Ice Cream with Rum and No Bake Gluten Free Rainbow Sprinkle Cookie Crumble!
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We have always loved homemade ice cream, with childhood memories of ice cream makers churning away and waiting for the delicious treat to freeze. While our homemade ice cream is always delicious the one place store bought always has us beat is when it comes to scooping! Our ice cream is never easy to scoop as it is always frozen solid as a rock so we spend way too much time trying to let the ice cream get soft enough to scoop it that it almost becomes melted soft serve!
Thankfully last summer we discovered the magic of no churn ice cream! The no churn method worked really well for making super creamy, highly scoopable and very delicious homemade ice cream. Plus as a big bonus for us, it worked really well when you added in a little booze to create boozy no churn ice cream (our Chocolate Coffee Stout Ice Cream was to die for!)
Our usual version of no churn ice cream is definitely not vegan, and as cocktail bloggers we don’t typically think about vegan when it comes to spirits, but we always are hearing from some of our readers about how they are interested in vegan boozy desserts. After tasting such a great vegan ice cream at Ted and Wally’s where they have all the fun ice cream making toys like big churns and freezers where they can make real frozen treats, but here at home we don’t have those toys, so we decided to try to make a vegan no churn ice cream.
After doing a lot of research, we came up with a recipe that uses dark chocolate, coconut cream and vanilla and a little dark rum to round it up. The combination of dark chocolate and coconut is a real winner, and when you add in the nice brown sugar notes of a good dark rum, this combination is definitely a delicious frozen treat!
Interested in the type of chocolate we used? Click below to see what we used!
Of course no ice cream is complete without a little add in, so we decided to stick with the whole specialty diet thing and keep this vegan and and gluten free. We had a great recipe for a gluten free, vegan and paleo no bake cookie which we figured would be a nice addition of texture and flavor. Really how can you go wrong with coconut flour, maple syrup and peanut butter?
Once we made up these fun sprinkle filled cookies, we froze them to make sure they could be crumbled easily. The real trick to incorporating something like a cookie crumble into the middle of the ice cream is to split the ice cream base into two parts and start to freeze them. Once the mixture has started to thicken up and can support some weight (the cookie crumbles) you can mix in the add ins and get them to suspend in the midst of the ice cream, and then layer in the other part of the mix on top! The result is a layered batch of ice cream where you get a bit of everything in each bite!
Who knew that sprinkles were vegan? We did and here you can get some Vegan sprinkles!
The Dark Chocolate and Rum Vegan Ice Cream and the Rainbow Sprinkle Cookie Crumble makes for one delicious boozy treat that you definitely don’t have to feel guilty about! Cheers!
- For the Ice Cream:
- 1 cup of coconut cream/1 cup coconut milk: (you just need 1 can of coconut milk, it will separate in the fridge)
- 8 ounces dark chocolate, chopped
- ½ tsp of vanilla extract (optional)
- 1/2 oz rum (we used Zacapa)
- For the Cookies:
- 3/4 cup coconut flour
- 2 cups smooth peanut butter (you can substitute any nut or seed butter you want)
- 1/4 cup pure maple syrup
- 1/4 cup dark corn syrup
- 1-2 tbsp sprinkles (we have some vegan choices in the post)
- Place the can of coconut milk in the fridge to chill for at least 8 hours or overnight, and allow the coconut cream to separate.
- Scoop the coconut cream out into a chilled mixing bowl. Pour out excess milk into a bowl and set aside. Beat coconut cream on high for 5-8 minutes, or just until soft peaks form. A line in the cream from the beaters is a good sign it’s whipped enough. Place whipped coconut cream in fridge.
- Combine chocolate with the remaining coconut milk in the bowl and place bowl on top of a small pot with half an inch of water in it. This is now a double boiler. Melt the dark chocolate into the coconut milk on low-medium heat. Stir the mixture as it melts. The chocolate ganache should be thick enough to coat the back of a spatula. Remove from heat, add vanilla if desired, and put in the freezer for five minutes to cool.
- Gently fold the whipped coconut cream into the dark chocolate ganache until combined. Add in rum and mix. Pour half the mixture in a chilled loaf pan, and place a layer of broken cookies on top. Pour the rest of the ice cream on top, with more cookies and extra sprinkles on top. Place in freezer to set. It should chill about 30-40 minutes. Stir the mixture at least once during this time.
- Line a baking tray with parchment paper.
- In a large mixing bowl, combine coconut flour, peanut butter, maple syrup and corn syrup. Mix until combined. Stir in sprinkles.
- Using your hands, make small balls and place onto the parchment paper. Press each ball into a cookie shape with the bottom of a glass dipped in coconut flour. Freeze for at least 30 minutes to set.