This dairy free S'mores Ice Cream is a great way to celebrate summer! A creamy toasted marshmallow flavored base topped with chocolate ganache ribbons and s'more cookie crumbles. This decadent ice cream is dairy free, gluten free, and peanut free.Makes about 3 cups of ice cream, about (6) 1/2-cup servings of ice cream. Gluten free, dairy free; Free of: peanuts, eggs, tree nuts (except coconut)
In a medium to large bowl, whisk together the oatmilk, canned coconut milk, Silk heavy whipping cream, Torani syrup (or maple syrup), the vanilla, and dash of salt.
Whisk until smooth. If you have a lot of lumps in your coconut milk, put everything in a blender and blend until smooth.
Turn on your ice cream machine and add your ice cream mix and churn for 20-30 minutes until frozen to your liking.
If you want to add some vodka to the ice cream to prevent if from freezing very hard, in the freezer, add the vodka into the ice cream near the end of churning.
Chocolate ganache:
While the ice cream is churning, melt the allergy friendly chocolate chips in a microwaveable cup or dish for 30 seconds at a time (stirring each time) until the chocolate is fully melted.
Whisk the coconut milk into the melted chocolate. As this cools, it will thicken and have the texture of fudge.
Cool to room temperature before adding to the ice cream.
Putting it all together
Crumble the Goodie Girl s'more sandwich cookies into medium pieces and fold them into the ice cream (you can also use gluten free graham crackers here if you want instead).
If you are serving this ice cream right away, drizzle the chocolate ganache on top and serve.
If you are freezing this for later, spread half the ice cream in a freezer-safe glass dish. Drizzle half the chocolate ganache on top. Spread the other half of the ice cream, and drizzle the rest of the chocolate ganache on top of the ice cream.
When you're ready to serve, warm the ice cream up on the counter for a bit or warm it up in the microwave for 30 seconds or so to help with scooping.