Grammy-nominated Zydeco recording artist Sean Ardoin loves his Steen’s Cane Syrup. To improve his health, Sean recently modified his diet and became a devoted vegetarian. That meant getting creative for a man who loves his ice cream!
Sean found a recipe for vegan ice cream using coconut milk and honey. He substituted his favorite cane syrup as the natural sweetener. The result was this creamy dessert that uses no eggs or dairy and requires no cooking.
Here’s the basic recipe, but if you’re a chocolate lover like Sean, you can up the cocoa powder and syrup a bit.
We must admit...we prepared this recipe several times before finally getting to shoot a pic. On each attempt, tastes testing quickly turned into devouring this luscious treat!
Sean’s Vegan Chocolate Ice Cream
1 (15 oz) can coconut cream
2 (13.5 oz) cans coconut milk
1 cup Steen’s Cane Syrup
1 Tbsp vanilla extract
4-6 Tbsp cocoa powder
1 Tbsp cornstarch
1/2 tsp sea salt
Combine all six ingredients in a blender. Blend until all the dry ingredients are incorporated. OR place all ingredients in a bowl and beat for 1-2 minutes with electric mixer, medium speed. Pour mixture into a 2 quart plastic container, cover and freeze. Once frozen, scoop and serve. Yields about 2 quarts.