Vegan Salted Bourbon Caramel Ice Cream
Ingredients
-
1½
cups
raw cashews
-
1
cup
bourbon
-
½
cup
organic cane sugar
-
4
Tbsp
unsweetened plant milk
-
¼
tsp
sea salt
-
1
14-ounce can
full-fat coconut milk
-
3
Tbsp
coconut oil
-
1
tsp
pure vanilla extract
-
¼
cup
agave nectar
-
1
Tbsp
tapioca flour or arrowroot starch (optional)
Instructions
- Chill the ice cream churning bowl overnight.
- Soak the cashews for at least 6 hours, then drain.
- In a saucepan, combine bourbon and cane sugar, bring to a low boil, then simmer until caramel forms.
- Remove from heat and add 3/4 of the almond milk and sea salt, then cool.
- Blend all ingredients except for the bourbon reduction and tapioca flour until smooth.
- Add tapioca flour and half of the bourbon caramel, then blend again.
- Chill the remaining caramel.
- Churn the mixture in an ice cream maker according to the manufacturer's instructions.
- Add the remaining bourbon reduction during the last minute of churning.
- Transfer to a freezer-safe container and freeze for 4-6 hours before serving.
Nutrition Facts (estimated)
Servings
10
Calories
351
Total fat
21g
Total carbohydrates
26g
Total protein
3.8g
Sodium
64mg
Cholesterol
0mg
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