Salted Caramel Ice Cream (Vegan)

Name: Salted Caramel Ice Cream (Vegan)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: ½ cup Almond Milk (1/2 cup unsweetened almond milk); 1 cup Water (1/2 cup + 2 tablespoons water (, divided) + 1/2 cup water); 2 cup Cashew (1 cup cashews + 1 cup cashews (, soaked at least 6 hours)); 1 ½ cup Granulated Sugar (1 1/2 cups sugar); 3 tbsp Margarine (3 tablespoons Earth Balance); 4 tsp Sea Salt (2 teaspoons flake sea salt + 2 teaspoons flake sea salt); 1 can Coconut Milk (1 14- ounce can full-fat coconut milk (don't sub light coconut milk here!)); 3 tbsp Coconut Oil (3 tablespoons coconut oil); 2 cup Salted Caramel Sauce (2 cups salted caramel sauce (, divided)); ¾ cup Maple Syrup (3/4 cup + 2 tablespoons pure maple syrup); ¾ cup Coconut Cream (3/4 cup + 2 tablespoons coconut cream (just the solid white part from a can of coconut milk)); ½ cup Refined Coconut Oil (1/2 cup + 1 tablespoon refined coconut oil); 1 ½ tsp Vanilla (1 1/2 teaspoons pure vanilla extract)

Salted Caramel Ice Cream (Vegan) - Dessert (American)

30 minAmerican

Servings6

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 6 servings

Almond Milk½ cup · 1/2 cup unsweetened almond milk
Water1 cup · 1/2 cup + 2 tablespoons water (, divided) + 1/2 cup water
Cashew2 cup · 1 cup cashews + 1 cup cashews (, soaked at least 6 hours)
Granulated Sugar1 ½ cup · 1 1/2 cups sugar
Margarine3 tbsp · 3 tablespoons Earth Balance
Sea Salt4 tsp · 2 teaspoons flake sea salt + 2 teaspoons flake sea salt
Coconut Milk1 can · 1 14- ounce can full-fat coconut milk (don't sub light coconut milk here!)
Coconut Oil3 tbsp · 3 tablespoons coconut oil
Salted Caramel Sauce2 cup · 2 cups salted caramel sauce (, divided)
Maple Syrup¾ cup · 3/4 cup + 2 tablespoons pure maple syrup
Coconut Cream¾ cup · 3/4 cup + 2 tablespoons coconut cream (just the solid white part from a can of coconut milk)
Refined Coconut Oil½ cup · 1/2 cup + 1 tablespoon refined coconut oil
Vanilla1 ½ tsp · 1 1/2 teaspoons pure vanilla extract

Make it mine in the app

Steps

1If making the traditional salted caramel sauce (recommended)
2Make your "heavy cream": blend 1/2 cup almond milk, 2 tablespoons water, and 1 cup cashews in high-speed blender until very, very smooth. Sieve or press through a nut milk bag for the smoothest texture.
3Make the salted caramel sauce: Stir sugar and 1/2 cup water in heavy large saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns golden (I advise to not wait until it turns amber, as that usually means it's burnt!), occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan, about 12 minutes. Remove from heat. Whisk in Earth Balance. Very gradually add cream (mixture will bubble vigorously). Stir over low heat until smooth. Add 2 teaspoons sea salt. Makes about 2 cups.
4If making the refined-sugar-free salted caramel sauce variation:
5Combine all ingredients in a medium saucepan and bring to a boil, whisking well. Boil 8 minutes then remove from heat and let cool.
6Make the vegan ice cream base:
7Combine coconut milk, 1 cup soaked cashews, coconut oil, and 1 1/2 cups salted caramel sauce in a high-speed blender. Blend until very smooth. Transfer to air-tight container and refrigerate until very cold. Once the mixture is cold, churn according to ice cream maker instructions.
8Once churned, the ice cream will have the texture of frozen yogurt. Gently swirl in the remaining 1/2 cup salted caramel sauce and place in freezer at least 2-3 hours.