Vegan Salted Caramel Ice Cream
Ingredients
Traditional Salted Caramel Sauce
-
½
cup
unsweetened almond milk
-
½
cup
water
-
1
cup
cashews
-
1 ½
cups
sugar
-
½
cup
water
-
3
tablespoons
Earth Balance
-
2
teaspoons
flake sea salt
Vegan Ice Cream Base
-
1
14-ounce can
full-fat coconut milk
-
1
cup
cashews (soaked at least 6 hours)
-
3
tablespoons
coconut oil
-
2
cups
salted caramel sauce (divided)
Refined-Sugar-Free Caramel Sauce Option
-
¾
cup
pure maple syrup
-
¾
cup
coconut cream (just the solid white part from a can of coconut milk)
-
½
cup
refined coconut oil
-
1 ½
teaspoons
pure vanilla extract
-
2
teaspoons
flake sea salt
Instructions
- Blend almond milk, 2 tablespoons water, and cashews until smooth to make 'heavy cream'.
- In a saucepan, stir sugar and ½ cup water over medium-low heat until dissolved, then boil until golden.
- Remove from heat, whisk in Earth Balance, and gradually add the cream while stirring until smooth.
- Add sea salt to the caramel sauce and set aside.
- Blend coconut milk, soaked cashews, coconut oil, and 1 ½ cups of salted caramel sauce until smooth.
- Refrigerate the mixture until very cold.
- Churn the cold mixture in an ice cream maker according to the manufacturer's instructions.
- Gently swirl in the remaining ½ cup of salted caramel sauce and freeze for at least 2-3 hours.
Nutrition Facts (estimated)
Servings
6
Calories
1275
Total fat
81g
Total carbohydrates
140g
Total protein
12g
Sodium
1912mg
Cholesterol
16mg
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