November 26th, 2024
Recipes
Salted Caramel Non-Dairy Ice Cream
Valentina P
- Difficulty
•
- Time 60" plus chilling
The best Salted Caramel Non-Dairy Ice Cream recipe. Made with coconut cream, almonds, and a salty cashew butter caramel swirled throughout.
How To MakeDiet Type: Plant-based
Shopping List
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For the Ice Cream
- 2 cups coconut cream (Note 1)
- 1 cup slivered almonds
- 1/2 cup + 1 tablespoon cane sugar
- 1/2 cup + 1 tablespoon agave syrup
- 2 teaspoons vanilla extract
- 1/2 teaspoon xanthan gum (Note 2) For the Caramel
- 1/4 cup + 2 tablespoons creamy roasted cashew butter
- 3 tablespoons coconut oil, melted
- 3 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 2 pinches sea salt
Instructions
- Step 1: Combine the sugar, agave, xanthan gum, and 1 cup of cold water in a medium saucepan. Turn on the heat to medium and stir until the sugar dissolves, about 2 minutes. Do not let the mixture bubble or boil.
- Step 2: Remove from the heat and place in a high powered blender. Add the coconut cream and slivered almonds. Blend on high power until very, very smooth.
- Step 3: Place the ice cream in an airtight container and refrigerate at least overnight, or up to 24 hours for best texture.
- Step 4: Caramel time! Combine the cashew butter, coconut oil, and maple syrup in a small saucepan over medium heat. Warm for a few minutes, stirring often with a silicon spatula, until the ingredients are completely smooth and incorporated. Turn off the heat and stir in the vanilla and salt. Transfer to a small bowl, let cool, and refrigerate.
- Step 5: After chilling the ice cream, stir in the vanilla extract. Add the ice cream to an ice cream maker to churn for 45 minutes.
- Step 6: Scoop the soft ice cream into pints, alternating with dollops of the caramel and the ice cream. Use a knife to swirl the caramel over the ice cream layers. Freeze until firm.
- Serve: Soften at room temperature for 5 to 10 minutes before scooping. Enjoy.
Recipe Notes
Note 1: We recommend using carton-boxed coconut cream from Arroy-D for the creamiest texture. We do not recommend substituting with almond or soy milk, as it will make the ice cream much less creamy. Note 2: Xanthan gum helps the ice cream keep its texture. It can be omitted if needed.
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Salted Caramel Non-Dairy Ice Cream
PT1H 2 cups coconut cream (Note 1) 1 cup slivered almonds 1/2 cup + 1 tablespoon cane sugar 1/2 cup + 1 tablespoon agave syrup 2 teaspoons vanilla extract 1/2 teaspoon xanthan gum (Note 2) 1/4 cup + 2 tablespoons creamy roasted cashew butter 3 tablespoons coconut oil, melted 3 tablespoons maple syrup 1/2 teaspoon vanilla extract 2 pinches sea salt Gluten Free Vegan 3 Servings
Ingredients:
