Happy Easter! Chocolate Egg Inspiration!


I guess that it’s been a rather long hiatus. Excuses, excuses abound, but you’re not here to read those. You’re here to see the goods! And in today’s case, they are totally worth it: vegan easter eggs filled with marshmallow or peanut butter fillings, or solid fruit-and-nut eggs.


The first Easter after I went vegan was hard, because (as I think I mentioned before) I love seasonal candy. Take cheap jelly beans, make them egg shaped and speckled, and I’m sold. I loved Reese’s eggs and those malted-milk Robin Eggs, too. I’m still working on a malt ball substitute, but the eggs I present to you today are a huge hit with my family – I make several dozen to give away.

In order to make these, I had to use a mould, which I bought from Bulk Barn several years ago. As I wrap the completed chocolates in foil and store them in the refrigerator, I didn’t brother to temper the chocolate after melting it. I just used vegan semisweet chocolate chips and melted them in the microwave.


The recipes below fall more into the “unrecipe” category, as the amounts are suggestions; the number of eggs will depend on the size and shape of moulds you use. Mine were the same general shape as a chicken’s egg (but halved).


Finally, the marshmallow recipe that I used produces far more than the filling required for one dozen eggs (I moulded six chocolate shells, popped them out and moulded six more to fill all at the same time). I  experimented with making a vein version of Peeps, those chick shaped, sugar coated marshmallows. They are in some of my photos above, but they look more like chick-elephant hybrids. The rest of the marshmallows I made into traditional cylindrical mallows. To get the pastel fine sugar, I just pureed coloured sanding sugar in a spice grinder until it was a coarse powder.


Ok, so here goes:

Chocolate Easter Eggs

A collection of original recipes by Agent Minty

Marshmallow Eggs (Vegan version of Russell Stover Eggs)

Makes 12 or more eggs, plus extra marshmallow filling



  1. Melt chocolate in microwave and use 1-2 tsp per cavity to line walls.Freeze for 5 minutes.
  2. Check to see if chocolate is thick enough. If you can see light through, add another thin later and chill for another 5 minutes or more.
  3. Prepare marshmallow filling according to recipe and transfer 2 cups to a large piping bag with no tip.
  4. Dollop about 2 Tbsp of rolling per moulded egg.
  5. Using a damp fingertip, smooth top of marshmallow down to better fill egg mould.
  6. Chill for at least 10 minutes.
  7. Re-melt chocolate and smooth chocolate over marshmallows, paying special attention to edges of the first half shell.
  8. Chill for at least 20 minutes before removing from mould and wrapping with foil.
  9. Optional: Pipe out remaining marshmallow mix onto sheets of parchment paper coated with fine sugar. Toss with more sugar. If cutting long tubes into short marshmallows, let cure for at least 30 minutes before cutting with scissors. Cure, uncovered, overnight for best texture.


Peanut Butter Eggs (Vegan version of Reese Eggs)

Makes 20 or more eggs. Scale as needed.


  • 2 1/2-3 cups dark chocolate chips
  • 1 cup peanut butter
  • 3/4 cups + 1 Tbsp icing sugar
  • 3/8 tsp salt (if the peanut butter you use has salt, cut to 1/8 tsp)
  • 2 Tbsp packed brown sugar


  1. Melt chocolate in microwave and use 1-2 tsp per cavity to line walls.Freeze for 5 minutes. Coat a second time if needed.
  2. Mix together remaining ingredients until a smooth paste forms.
  3. Press 2-3 tsp of filling into each cavity and top with more melted chocolate.
  4. Store excess peanut butter filling in fridge between uses.
  5. Chill for at least 20 minutes before removing from mould and wrapping with foil.
  6. Repeat steps 1 and 3 to make more eggs as desired.


Fruit and Nut Eggs (Vegan version of Cadbury Fruit&Nut Bar)

Makes 8 or more eggs. Scale as needed.


  • 1 1/2 cups dark chocolate chips
  • 6 Tbsp blanched, slivered almonds
  • 1/4 – 5Tbsp raisins


  1. Toast slivered almonds for about five minutes until light brown.
  2. Coarsely chop raisins and toasted almonds.
  3. Melt chocolate and stir in chopped raisins and almonds.
  4. Fill moulds. Tap on a counter to remove air bubbles.
  5. Chill at least 30 minutes before removing from mould and wrapping with foil.
  6. Re-warm chocolate mixture briefly if needed to fill more moulds.



Happy Easter!

Is it time to start posting holiday recipes?


It’s November 26, a full 29 days before Christmas. Yet decorations have been up in stores for weeks, there has been a radio station playing Christmas music since the 15th, and some of my neighbours already have their lights up and turned on! Things usually start “too early” for most people, me being one of those people who likes to save Christmas stuff for December, please.

That said, I took a departure from reality and had a wonderful girls’ weekend at Jasper Park Lodge three weeks ago. My mom took my sister and I to their Christmas in November event. We spent four days sampling holiday drinks, learning festive recipes, making some crafts, and having a good time with the rest of the attendees. My mom and sister are big fans of Anna Olson, host of Sugar, cookbook writer, and all-around nice person. We enjoyed the presentation she gave with her husband Michael, although the recipes provided more inspiration than temptation – food from all the presenters was definitely not vegan-friendly, but I left with lots of ideas.



This is the first recipe from that event that I have veganized so far: Anna Olson’s Empire cookies. They’re based on a basic sablé shortbread recipe, which is crumbly when you bite into them but not as fragile as some North American shortbreads. She used a cooked egg yolk in the dough, to enrich it without adding moisture. Instead, I removed the skins from a few canned chickpeas and mashed them very finely. Works perfectly!


Now, to the cookies themselves. I shared them first as they are a really great recipe to put out when you have holiday visitors. They’re pretty, and look like they took a lot of effort, but are actually easier to make attractive than something like a traditional cut and iced sugar cookie. I chose red strawberry jam and green candied cherries to make them look festive. They’re delicious to have with a mug of tea, or to wrap up and give as gifts to your neighbours. You know, the ones with the Christmas lights up already 😉


Empire Cookies

Veganized from Anna Olson

Makes 2 dozen sandwich cookies


  • 14 canned chickpeas (11 grams/1 heaping Tbsp)
  • 1/2 tsp psyllium husk powder
  • 5 tsp water
  • 1/2 tsp olive oil
  • 1/2 tsp vanilla extract
  • 1/2 cup + 2 Tbsp Earth Balance or other baking margarine
  • 1/2 cup + 2 Tbsp icing sugar
  • 1 3/4 cups pastry flour
  • 1/4 tsp salt
  • approximately 1/3 cup thick jam (cheap is good here-it won’t make things soggy)
  • 1 cup icing sugar
  • 1-2 tbsp water
  • 1//4 tsp almond extract
  • 8-12 candied/glacé cherries, cut into halves or smaller


  1. Pinch skin off chickpeas and discard. Mash very thoroughly on a plate with a fork until completely smooth.
  2. Combine psyllium husk powder with water and stir well. Add in olive oil, vanilla, and mashed chickpeas. Set aside.
  3. Cream margarine with icing sugar until smooth.
  4. Add “egg” mixture to the mixing bowl and stir until completely mixed in.
  5. Whisk or sift flour and salt together and add to mixer, and stir until well combined.
  6. Transfer dough to plastic wrap and chill for at least two hours.
  7. Preheat oven to 325F.
  8. Roll out dough to approximately 1/4-inch thick, and cut out 2-inch circles. Transfer to parchment-lined cookie sheets.
  9. Bake for 10-12 minutes, until lightly golden. Cool cookies directly on cookie sheets for at least one hour.
  10. Spread 1-2 tsp of jam on the bottom of half of the cookies, and top each with another cookie to make a sandwich.
  11. Stir together icing sugar, almond extract, and 1 Tbsp of water, adding a few drops more of water at a time until the glaze is smooth and slightly runny (think very runny pancake batter).
  12. Spread glaze on top of each cookie and top with a piece of cherry.
  13. Allow to dry for several hours before storing in a sealed container. Assembled cookies keep for about three days at room temperature.

Roll me out and cut me up! Iced chocolate sugar cookies.

I’m not actually a huge fan of traditional sugar cookies. I find that they have a weird taste to them, like they’re missing something. It’s not just that I make them with margarine instead of butter, either, as I didn’t really like them before I went vegan. I always felt that was a bit of a shame, as I really do like how pretty sugar cookies can be, iced and decorated.

However, these cookies are different, as they contain a magical ingredient: cocoa.

Cocoa makes the cookies dark and chocolate-flavoured, which not only provides a beautiful backdrop for both coloured and crisp white icing, but provides a slightly bitter contrast to the one-note sweetness of royal icing. I got the cookie recipe from Baking a Moment, and veganized it.

flood icing

First batch on the left, second on the right. Sorry about poor photo quality – I had fried the camera battery on vacation and for the last month only took pictures on my phone.

I’ve included our vegan royal icing recipe here too, as we first started experimenting with vegan royal icing a few years ago at our annual gingerbread house party. I can say that this recipe works well as construction-grade cement, but when thinned out works nicely for piping on and flooding cookies. The consistency of the icing is varied by how much water is added, so start on the lower and and add a few drops at a time to get the texture you’d like. Keep in mind that wetter icing can take longer to dry – my first attempt at flooded icing took several days to not be soft under the top “crust” of the icing.

Chocolate Sugar Cookies

Veganized from Baking a Moment

EDIT: I corrected the volume for corn starch. I hope it didn’t cause anyone a headache!!

Makes 3 dozen 2-inch cutouts


  • 1/2 cup Earth Balance or other baking margarine
  • 1 tablespoon canola oil
  • 1/2 cup white sugar
  • 1/2 tsp psyllium powder – I use an unflavored version of Metamucil powder
  • 1/4 cup water
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/4 cup cornstarch
  • 1/2 cup cocoa powder
  • 1 3/4 cups all purpose flour


  1. Preheat oven to 375F.
  2. Cream margarine in a a stand mixer, then add canola oil and sugar and stir until combined, but not fluffy (see the original recipe for more details on why – basically so that it doesn’t spread).
  3. In a cup, gradually add water to psyllium husk, and whisk until it starts to thicken. Add in vanilla and salt.
  4. Add liquid mixture to margarine mixture, scraping all of the liquid out of the cup.
  5. Stir on medium speed until combined.
  6. Add in cornstarch and cocoa and stir a few seconds.
  7. Add in all the flour and mix until dough is homogeneous.
  8. Take 1/4 of the dough and place it on a shed of parchment paper. Place another on top, and roll until dough is 1/4-inch thick.
  9. Remove top sheet of paper, and cut out shapes. Use a paring knife to pick the scraps out from between the cutouts.
  10. Place paper full of cutouts on a baking sheet and bake for 9-11 minutes, until firm at the edges and soft in the middle.
  11. Remove cookie sheet from oven, and wait 1 minute before transferring cookies to a wire rack.
  12. If using the cookie sheet immediately, wave it around the kitchen like a goof for a minute to cool it off.
  13. The dough scraps can be re-rolled again a few times until it’s all used up.
  14. Let cookies cool fully (at least an hour) before decorating with icing.

Vegan Royal Icing

An original recipe from Agent Minty

Makes about 1 1/4 cups of royal icing (enough for 3 or 4 dozen cookies)


  • 2 1/4 cups icing sugar
  • 1/2 tsp Xantham gum (available in gluten-free sections of the grocery store)
  • 1 Tbsp corn starch
  • 2 1/2 to 3 Tbsp water, divided
  • 1/8 tsp vanilla extract (white extract is best but usually found at baking supply stores)


  1. Whisk together sugar, Xantham gum, and corn starch in a large bowl.
  2. Start hand mixer or whisk attachment of your stand mixer. I find a hand mixer with the two beaters works better here unless I’m doubling or tripling a batch.
  3. Slowly add 2 Tbsp of the water, followed by vanilla extract. Continue beating until all of the sugar is mostly mixed in.
  4. Stop to scrape down sides of bowl, and mix for a few more seconds.
  5. Assess the consistency of the icing – do you really want it thinner?
  6. Add more water in small amounts until icing is the consistency you desire.
  7. Colour if you would like, and immediately cover up any portions you’re not going to use.
  8. If you don’t have someone to help you fill a piping bag (if you’re going to use one), I’d highly recommend the plastic wrap trick.

A Winter Dish: Vegan Tourtière

This is sublime Canadian comfort food. Flaky savoury dough encasing flavourful “meat” and onions. This was a delicious meat alternative for Christmas dinner (my Brother-in-law didn’t realize that it was veg!), and the MVP on Boxing Day. Try it either accompanied with a light salad, or alongside potatoes with both smothered in gravy.




Vegan Tourtière: An original recipe by Agent Minty


  • 1 1/2 cups all-purpose flour
  • 3/4 tsp salt
  • 90g or 6 Tbsp refined coconut oil (if you can’t find this, use shortening)
  • 45g or 3Tbsp margarine (soft table margarine is OK here)
  • 1/4 cup cold water
  • 3 Tbsp malt vinegar (apple cider vinegar will also work)
  • 1/3 loaf Seitan Turkey or 3/4 of one commercial Torfurky roast, cooked and stuffing removed
  • 1/4 cup olive oil
  • 1 medium onion
  • 1 garlic clove
  • 6 or so mushrooms
  • 1 rib of celery
  • 1/2 carrot
  • approximately 1/4 c dry white wine
  • 1.5 cups vegetarian bouillon
  • 2 tsp dried sage
  • 2 tsp dried thyme
  • 1/4 c chopped fresh or 2 Tbsp dried parsley
  • 3 Tbsp non-dairy milk
  • 1 tsp margarine
  • 1/2 tsp Psyllium husk (Often sold as Metamucil) *optional*


First, prepare the pastry dough:

  1. Combine flour and salt in a large bowl.
  2. Drop in tablespoon-sized blobs of coconut oil and margarine, shaking bowl between additions.
  3. Using a pastry cutter or two knives, cut fat into flour until the largest lumps are slightly less than pea-sized.
  4. make a well in the centre and add in all of the cold water.
  5. Mix in with the edge of a spatula until mostly combined.
  6. Sprinkle half of the vinegar over the mixture, mix in a few stirs, then add the rest.
  7. Stir a few times – dough should be slightly sticky, slightly crumbly. If it doesn’t hold together at all, add another Tablespoon or so of water.
  8. Turn out onto a sheet of waxed paper and knead a few times.
  9. Form into a puck about an inch and a half thick, and place in the refrigerator to cool.

Prepare the filling:

  1. Cut your loaf into 1-2 inch cubes.
  2. Use a food processor to mince the cubes of loaf until they are the size of TVP or “ground beef” crumbles.
  3. In a large-diameter pot with a lid, heat up half of the oil on Medium.
  4. Add in ground loaf, stirring, and cook for 2 minutes.
  5. Chop up onions, garlic, mushrooms, carrots, and celery.
  6. Add chopped vegetables and remaining oil, and stir well to combine.
  7. Turn heat down to medium-low and cover pot with lid.
  8. Cook, stirring every 2 minutes, until onions are translucent – about 10 minutes.
    Some loaf will stick to the pan. This is normal.
  9. Deglaze the pan by adding white wine and gently scraping away stuck bits with a spatula or wooden spoon.
  10. Add broth – you want food to be about 3/4 covered, so add another 1/2 cup water if needed.
  11. Bring to a simmer and cover with lid.
  12. Stir every few minutes and simmer until only a few mm of liquid is left on the bottom of the pot.
  13. Stir in sage, thyme, and parsley
  14. Turn off heat and set pot on an unused element or trivet to cool slightly.

Assemble pie:

  1. Preheat over to 375F.
  2. Set pastry on the counter and let warm up for about 5 minutes.
  3. Using lots of flour, roll out dough to approximately 5mm thick.  Cut into a ~15-inch circle.
  4. Transfer circle of dough to a standard 9-inch pie plate and gently press to fit.
  5. Use small bits of cut-off dough to patch any holes or cracks in the bottom or sides of the crust.
  6. Pour filling into crust and level out.
  7. Take cut-off scraps and knead together a few times.
  8. Roll out with more flour to a 10-inch circle.
  9. Place on top of the pie filling.
  10. Fold bottom crust’s edges over top and crimp with a fork to seal. Slit top in several places.
  11. Microwave margarine and milk together.
  12. If you have it, stir in psyllium husk. This thickens the mix and also helps it cling to the pastry.
  13. Brush every part of the exposed crust with the milk/margarine mix and cover edges of pie with tinfoil or a ring-style shield.
  14. Bake in centre of the oven for 30 minutes.
  15. Remove crust shield and bake for another 10 minutes.

Fruitcake is Awesome


I know, lots of people hate fruitcake. If you’re that type of person, give me two minutes to try to convince you. You’re probably used to some kind of brick-like item, filled with tough raisins, gummy coloured bits of questionable origin, and bitter walnuts.

This is where my fruitcake defies that stereotype. I do add raisins, candied fruit, and walnuts, but it’s a boozy, moist confection. It contains a majority of dried fruits that actually resemble their natural form. There are three types of nuts and just enough candied cherries to make it look festive.


This is great made several weeks ahead and practically marinated in brandy. It is equally delicious made at least a week in advance and allowed to “settle” in the refrigerator – this gives it time for the moisture from alcohol-soaked fruit to penetrate the rest of the cake.

A note about fruit choice: all of the fruit proportions are relatively flexible. Hate apricots? Use dried pineapple instead. Dried tropical fruits unavailable or too expensive? Use more dried cranberries and dates. Hate non-organic or artificially coloured fruits? Use dried natural ones exclusively. Part of the reason it has taken me years to blog this, after perfecting it in 2012, is that I kept forgetting to write down how much of what I used, so that you’d have guidelines to work from. The combination of fruits I have included here are what I prefer, but as long as they equal the same total volume of fruit, experiment away! All measurements of larger fruits are after they have been chopped and packed into a measuring cup.

Boozy Semi-Traditional Fruitcake – An original Agent Minty recipe

Makes 4 4×8″ loaves. Halve the recipe if you wish, with no problem!


  • 1/3 cup orange liqueur (Cointreau, Triple Sec, or Grand Marnier), or brandy
  • 1 1/2 cups golden raisins
  • 1 1/2 cups brown raisins
  • 1/3 cup dried currants
  • 2/3 cup chopped dried apricots
  • 1 cup dried cranberries
  • 1 1/2 cups chopped dates (try to buy them whole and cut them yourself)
  • 1 cup citron cubes
  • 1 cup mixed peel cubes
  • 2 1/2 cups chopped red and green candied cherries
  • 3/4 cup chopped dried papaya
  • 1 cup slivered blanched almonds
  • 1 cup chopped pecans
  • 1 cup chopped walnuts
  • 1 1/2 tsp baking powder
  • 1/2 cup + 4 cups all-purpose flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1 1/2 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • 3/4 tsp ground cloves
  • 3/4 lb (340g) room-temperature Earth Balance hard margarine or butter
  • 3 cups (packed) brown sugar
  • 3/4 cup corn syrup or cane syrup (I use Rogers brand) – Dark fruitcake lovers can use Molasses here
  • Grated zest and juice from 1 lemon
  • Grated zest and juice from 1 orange
  • 1 cup brandy (the cheap stuff will do)
  • Parchment paper
  • Extra brandy or rum


Prepare the Fruit and nuts:

  1. Combine the raisins, currants, and chopped apricots in a bowl with the orange liqueur, and allow to soak.
  2. Chop up the rest of your fruit. I like to keep about 20% of my candied cherries intact, but it’s really just and aesthetic choice.
  3. Combine all chopped and soaked fruit, chopped nuts, and 1/2 cup flour in a very large bowl until evenly coated in flour.


Prepare the cake batter:

  1. Combine remaining flour, baking powder and soda, salt, and spices. Set aside.
  2. With a stand mixer, beat Earth Balance until creamy, about 2 minutes.
  3. Add in brown sugar and beat until fluffy, another 2 minutes.
  4. Add syrup or molasses, orange juice and zest, and lemon juice and zest, and beat again until mixed in.
  5. Min in 1/3 of the flour mixture, then add half of the brandy.
  6. Repeat adding in 1/3 of the flour followed by the remaining brandy.
  7. Add in the last of the flour and stir until it is relatively consistent.
  8. Remove the bowl from the mixer and use a rubber spatula to stir a few times, making sure any ingredients on the bottom have been mixed in well.
  9. Add half of the fruit mixture to the batter and stir by hand until partially incorporated.
  10. If you have a large enough stand mixer bowl, add the rest of the fruit and finish stirring it in by hand.
  11. If your mixer bowl is too small, add the batter-fruit mix to the bowl remaining fruit and stir well.

Prepare the pans

  1. Set oven to 300F with a rack in the middle of the oven. Don’t bother doing this earlier, as from my experience the first steps will take way longer than the five minutes needed to preheat an oven.
  2. Coat all loaf pans (even non-stick!) with cooking spray.
  3. Line all pans with parchment paper. This seems like overkill, but $30 worth of fruitcake stuck to a pan two hours from now won’t feel like a joke).
  4. Tear off a sheet of tinfoil for every pan you plan to use.
  5. Fill each loaf pan 1/2 to 2/3 full maximum. If you fill the pans more than 2/3, you WILL have fruitcake batter dripping onto the bottom of your oven.
  6. Evenly distribute the four loaves on the middle rack of the oven and place a sheet of tinfoil over each one. This prevents the tops from singeing.
  7. Every hour, shuffle the arrangement of the loaves so that no loaf spends the entire time in the same spot in the oven.
  8. Bake for 2 1/4 to 3 hours. After 2 1/4 hours, start checking the cakes for doneness. The middle should still be slightly soft, but passes a toothpick test. The edges should not be burnt!
  9. Remove to a wire rack and let cool to room temperature.


Store and marinate

  1. Remove the cakes from the plans. Running around the edge of the cake with a knife can help. If a chunk of cake breaks off, you can stick it back where it came from.
  2. Store cakes in a tightly sealed freezer bag for two weeks at room temperature, or up to three months in a refrigerator.
  3. At least once a week, brush cake with a generous amount of brandy to increase deliciousness.
  4. Try to flip cake upside down every other time you add brandy, to improve liquor penetration.

Even if you don’t like fruitcake, why don’t you listen to a hilarious story about it. I can’t link to it, but if you have iTunes, Look up Vinyl Cafe, and the Episode “Rashida, Amir, and the great gift-giving.” You’ll be thankful that you don’t have to fight a squirrel for this fruitcake!

Christmas Ice Cream – Candy Cane Crackle

Canadian readers will probably be familiar with President’s Choice Candy Cane ice cream. It came out in 1995 and was immediately my favourite ice cream ever. Rich vanilla ice cream with chunks of candy cane and ribbons of hard chocolate that crackled when you scooped some out. Our whole family looked forward to eating it for dessert in December. It underwent a redesign about five years ago and hasn’t been the same since – now the ice cream is minty, there are red and green globs of candy instead of broken candy canes, and the ice cream itself isn’t as rich. I don’t have a picture of the old version, but here’s what it looks like now:

PC brand - little red paperclip

I have tweaked the recipe over the past two years until it is as creamy and crackly as I remember. It is with pride that I’m sharing it with you now… hopefully it will be a Christmas favourite with your family, too!


Christmas Crackle Ice Cream

The vanilla base is modified from the French Vanilla ice cream in Hannah Kaminsky’s Vegan a la Mode, but the rest of the ideas are my own. Note that this recipe makes a large batch of ice cream – lots to share!


  • 5 1/2 Tbsp Bird’s custard powder (for whiter ice cream, use half custard powder and half corn starch)
  • 1 cup soy milk or almond milk
  • 3/4 cup white sugar
  • 2 cups almond milk
  • pinch salt
  • 1 can gold (high-fat) coconut milk, left in a cool place to separate
  • 3/4 tsp vanilla paste, or 1 tsp vanilla extract
  • 3 Tbsp vodka
  • 1 Tbsp coconut oil, or shortening
  • 6 Tbsp chocolate chips
  • 3/4 to 1 cup of crushed green and red candy canes (red only is fine, the addition of green is just prettier to me)


  1. Whisk the custard powder and 1 cup of milk in a saucepan until thoroughly dissolved.
  2. Stir in the sugar.
  3. Slowly warm the mixture on low to medium heat, whisking the whole time.
  4. Once the sugar has dissolved, bring heat to medium.
  5. Add in remaining almond milk and salt.
  6. Stir until the mixture thickens.
  7. Meanwhile, scoop out fatty portion of coconut milk (should be 1 1/4 to 1 2/3 cups) and microwave for 30 seconds to soften.
  8. Once the mixture on the stove is the consistency of a light pudding, take off the heat.
  9. Stir in coconut milk and vanilla.
  10. Allow to cool for 10 minutes, whisking occasionally.
  11. Add in vodka.
  12. Cool for at least two hours, stirring occasionally to break up the “skin” that forms.  If you forget to stir, just whiz the mixture for a few seconds with an immersion blender before freezing.IMG_2533
  13. Pour the chilled mixture into your ice cream maker and freeze until the ice cream is quite stiff.
  14. Meanwhile, melt together the chocolate chips and coconut oil
  15. Add the crushed candy canes and mix in the ice cream maker for only about one minute. Adding the candy canes too early will allow them to bleed – you’ll get grey ice cream!
  16. Scoop out about half a cup of ice cream, drizzle melted chocolate in thin strings on top. Aim for thin layers!IMG_2543
  17. Repeat until all of the ice cream is used up. You’ll have a little chocolate left over.
  18. Freeze for at least two hours.

Enjoy! Merry Christmas!

ice cream closeup