Happy National Ice Cream Day! Did you know that was today? I really didn’t until I was looking at Facebook this morning.
And lucky for you, I accidentally made a delicious ice cream recipe just the other day.
Yes, I meant to say accidentally. You see, the other day, I bought this bag of dark chocolate raspberry M&Ms. I’ve been kind of obsessed with this little bags of candy (with a resealable zipper) that have been popping up at the stores lately, and this has definitely been my favorite kind.
I justified buying them because I figured I could come up with some kind of tasty concoction. I got the brilliant idea that I could make truffles, and I found a recipe using coconut milk, rather than heavy cream. However, I ignored the warning to not use “lite” coconut milk, and it ended up not working at all. In an attempt to fix it, I put it in the freezer, where it did harden…but as soon as I attempted to shape them into truffles, they started to melt. Obviously.
I decided to try the mixture, and it tasted exactly like ice cream! I was so excited. Seriously, this is the easiest ice cream ever, and it’s mostly dairy free (obviously, the M&Ms aren’t totally dairy free.) It didn’t make me feel sick like regular ice cream does, so I felt like it was a success. You don’t need any special equipment to make this ice cream — just a stove, a freezer, and two ingredients. If I made it again, I think I might add coconut flakes, but really, that’s another thing that is so great about this recipe — it’s so versatile!
So, if you are looking for a super easy recipe to celebrate National Ice Cream Day (or any day, for that matter) hopefully you’ll consider this one. What is your favorite flavor of ice cream?
- 1 8 oz bag Dark Chocolate Raspberry M&Ms
- 1 can coconut milk
- Place M&Ms in a Ziploc bag and smash into smaller pieces. Place in a medium-sized bowl and set aside.
- In a medium-sized sauce pan, heat coconut milk over medium-high heat until it almost starts to boil. When little bubbles start to form around the edges, remove from heat. Immediately pour over the M&Ms, and let sit for one minute. Then, whisk until the M&Ms are melted, and a nice, thick, and creamy mixture has been created.
- Cover with tin foil and place in freezer until frozen -- about two hours.