Vanilla Bean Coconut Ice Cream with Chocolate Covered S'more Bites

Have you tried our new Chocolate Covered S’more Bites? Here’s our current favorite way to enjoy them: chopped & sprinkled as a topping on ice cream. A perfect way to celebrate National Ice Cream Day (Sunday 7/18!) if we do say so ourselves. 

Recipe adapted from Minimalist Baker

2 14-ounce cans coconut cream or full-fat coconut milk
1/2 cup organic cane sugar
1 pinch sea salt
1 vanilla bean pod (split and scraped) 
2 tsp pure vanilla extract
1 cup Chocolate Covered S'more Bites, chopped + additional 1/4 cup for topping 

The day or night before, place your ice cream churning bowl in the freezer to properly chill.

The following day, add coconut milk, organic cane sugar, sea salt, scraped vanilla bean and vanilla extract to a high-speed blender and blend on high until completely creamy and smooth for 1-2 minutes to fully dissolve the sugar. 

Add mixture directly to chilled ice cream maker and churn according to manufacturer’s instructions – about 45 minutes. It should look like soft serve. Add in chopped pieces of Chocolate Covered S'more Bites, reserving some for topping if desired. 

Once churned, transfer the ice cream to a large freezer-safe container (such as a loaf pan) and use a spoon to smooth the top. Cover securely and freeze for at least 4-6 hours or until firm. Set out for 5-10 minutes before serving to soften – a hot ice cream scoop also eases scooping. Top with additional Chocolate Covered S'more Bites before serving. Will keep in the freezer for up to 10 days, though best when fresh.