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Vegan Salted Caramel Ice Cream

Vegan Salted Caramel Ice Cream

Another gem to add to your vegan ice cream recipes collection :)
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Prep Time 15 minutes
Freezing Time 6 hours
Total Time 6 hours 15 minutes
Course Dessert
Cuisine World
Servings 6 Servings
Calories 400 kcal

Ingredients
  

Condensed Coconut Milk

  • 1 can Full fat coconut milk
  • 2/3 Cup Cane Sugar
  • 2 Tbsp Corn Starch
  • 3 Tbsp Plant Milk you can use water as well

Salted Caramel Sauce (Makes 1 & 1/2 Cup)

  • 15 Pitted Medjool Dates
  • 1 Tsp Vanilla Extract
  • 1/4 Tsp Salt
  • 1 Cup Almond Milk

Salted Caramel Vanilla Ice Cream (Starts at 3:50)

  • 1 Can Can Coconut Cream Make sure NOT to include the water from the can
  • 1 Cup Condensed Coconut Milk
  • 1 Bean Vanilla Bean
  • 1 Tsp Vanilla Extract
  • 4 Tbsp Salted Caramel Sauce

Instructions
 

Condensed Coconut Milk

  • In a
    , add the
    (including the liquid part on the bottom) and the sugar.
  • Place the saucepan on the stove on medium low heat. Stir using a spatula until the coconut milk has completely melted.
  • On a small container, add the plant milk (I used almond milk) and the corn starch, give it a mix to break any lump. Then add the mixture to the saucepan.
  • Stir until the mixture becomes thicker but DO NOT let it boil. Do the spoon test: if you’re able to dip a spoon in the mixture, run your finger through the back of the spoon (after you let it cool down a bit, don’t burn yourself) and the mixture does not cover the path you’ve created with your finger, then the condensed milk is ready. Set it aside and let it cool down.

Salted Caramel Sauce

  • To the blender, add the medjool dates (make sure to first REMOVE the pits), salt, vanilla extract and plant milk (I used almond milk). Blend until smooth, then set it aside.

Salted Caramel Ice Cream

  • In a separate mixing bowl, add in the coconut cream (make sure to NOT include the liquid on the bottom of can) and mix it using a hand mixer or stand mixer until the cream becomes smooth.
  • Add half of the amount of the condensed milk prepared, the vanilla bean, vanilla extract and the caramel sauce. Mix to combine everything.
  • Pour the ice cream mixture in a medium size bowl, then add the caramel sauce a little bit at a time while creating a swirl pattern using a toothpick or chopstick. Cover the bowl with a plastic wrap, making sure the plastic touches the surface of the ice cream. Set it in the freezer for 6 to 8 hours.
  • Let it thaw for at least 30 minutes before serving. Enjoy!

Notes

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Nutrition

Calories: 400kcalCarbohydrates: 72gProtein: 3gFat: 14gSaturated Fat: 12gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 170mgPotassium: 561mgFiber: 4gSugar: 62gVitamin A: 89IUVitamin C: 1mgCalcium: 109mgIron: 3mg
Keyword salted caramel ice cream, vegan dessert, vegan ice cream
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