Salted Caramel Ice Cream (Vegan

• Refrigerated

  • 1/2 cup Almond milk, unsweetened

• Canned Goods

  • 1 14-ounce can Coconut milk, full-fat

• Condiments

  • 2 cups Caramel sauce, salted

• Baking & Spices

  • 2 tsp Flake sea salt
  • 1 1/2 cups Sugar

• Oils & Vinegars

  • 3 tbsp Coconut oil

• Nuts & Seeds

  • 2 cup Cashew

• Liquids

  • 1 1/8 cup Water

• Other

  • 3 tablespoons Earth Balance

Found on 40aprons.com

Description

Ingredients

• Salted caramel sauce:
• ½ cup unsweetened almond milk
• ½ cup + 2 tablespoons water, divided
• 1 cup cashews
• 1½ cups sugar
• ½ cup water
• 3 tablespoons Earth Balance
• 2 teaspoons flake sea salt
• Ice cream:
• 1 14-ounce can full-fat coconut milk (dont sub light coconut milk here!)
• 1 cup cashews, soaked at least 6 hours
• 3 tablespoons coconut oil
• 2 cups salted caramel sauce, divided

Directions

• Make your heavy cream: blend ½ 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.
• Make your salted caramel sauce: Stir sugar and ½ 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 its 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.
• Combine coconut milk, 1 cup soaked cashews, coconut oil, and 1½ 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.
• Once churned, the ice cream will have the texture of frozen yogurt. Gently swirl in the remaining ½ cup salted caramel sauce and place in freezer at least 2-3 hours.