Salted caramel ice cream - vegan
Salted caramel ice cream is such a classic. But, can we make it dairy-free? Oh yes! This vegan salted caramel ice cream is perfection - sweet, salty, and with coconut undertones!
Equipment
- Food processor *optional
Ingredients
Vegan salted caramel
- 1/2 cup white sugar
- 2 tbsp vegan butter
- 1/3 cup water * depends on how thick you want your caramel to be
- 1/4 cup soy cream
- A pinch of salt
Vegan salted caramel ice cream
- 1 can coconut milk full fat
- 1 cup soy cream
- 1/3 cup powdered brown sugar
- 1/2 tsp salt
Instructions
- First, let's make the salted caramel.
- Place the sugar in a small pot and cook it until it dissolves but stir continuously for about 5 minutes or until the sugar is dissolved.
- When the caramel is formed, turn the heat off and add butter and combine. Lastly, add soy cream, water, and sea salt. Set it aside and cool it down before moving on to the next step.
- In a large bowl whisk the solid part of coconut cream with soy cream, sugar, and salt until combined.
- Pour the mixture into a square loaf pan and add extra caramel on top.
- Put the mixture in a freezer for at least 3 hours or overnight.
- After 3 hours the ice cream will be very thick, you can wait a little bit and scoop it into cones or you can chop it into small pieces and blend the ice cream in a food processor until fluffy and creamy.
- Serve in cones or cups with extra salted caramel on top. Enjoy!