Simple ingredients blend into a creamy, decadent dessert, infused with ginger and warm spices. This vegan ice cream gives you a wonderful mouth feel, especially creamy with a caramelly vanilla essence. Vanilla bean gel in a jar packs a bolt of vanilla flavor, and the dots of bean are incredibly appealing. To add a layer of caramel-yum-flavor, “caramelize” the sugar first, by melting it in a heavy pot. Then, the coconut milk is added, and the caramel will melt into the milk. Serve with salted caramel sauce and berries, if desired.

Caramel Vanilla Bean Ice Cream [Vegan, Gluten-Free]

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Serves

2 pints of ice cream

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Ingredients

For the Ice Cream:

  • 2/3 cup natural cane sugar
  • 1 1/2 tablespoons filtered water
  • 2 13.5-ounce cans full-fat coconut milk
  • 2 tablespoons coconut oil
  • 1 1/2 tablespoons crystalized ginger, chopped fine
  • 1 teaspoon vanilla bean gel
  • 3/4 teaspoon natural vanilla extract
  • 3/4 teaspoon pumpkin pie spice
  • 1 pinch sea salt, such as Pink Himalayan

For the Salted Caramel Sauce:

  • 6 tablespoons coconut palm sugar
  • 6 tablespoons filtered water
  • 1 tablespoon arrowroot
  • 1 tablespoon filtered water
  • 2/3 cup full-fat coconut milk from a can
  • 1/2 teaspoon pure vanilla extract
  • 1 pinch sea salt, such as Pink Himalayan
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Preparation

To Make the Ice Cream:

  1. Add the sugar and water to a heavy, non-reactive pot (such as stainless all-clad). Bring to a boil, stirring until the sugar has dissolved, about 1 minute. Reduce heat to medium- high, and cook until it has caramelized. Look for a medium amber color.
  2. Do not stir, but swirl the pan. Add 1 can of coconut milk slowly, caution: very hot will splatter just a bit.
  3. Cover the pan, and turn the heat down to low. After 3 minutes, uncover the pan and whisk the mixture.
  4. Don’t be alarmed – will look like a blob of hard caramel in the center, cover the pan this will melt and dissolve into the coconut milk.
  5. Cook until the caramel is totally melted, about 5 more minutes. Take off the heat.
  6. Add the rest of the ingredients: coconut oil, ginger, vanilla bean gel, vanilla, pumpkin pie spice, sea salt, and the reserved can of coconut milk.
  7. Give a good whisk (the coconut oil should be totally melted.) Cool well. Pour into a clean glass or stainless bowl, and refrigerate, covered until cold – about 2 hours, or overnight.
  8. Churn in an ice cream maker until firm. Place in containers and freeze until ready to serve.
  9. Tastes delicious when it has softened a bit.

To Make the Salted Caramel Sauce:

  1. Place the coconut sugar and water in a small pan over a medium heat. Stir until the sugar has dissolved and let it simmer for 3 minutes.
  2. Add the coconut milk, raise heat to medium-high and stir with a whisk until it boils. Let reduce for 2 minutes.
  3. Meanwhile, stir the arrowroot with 1 tablespoon water in a small bowl to make a slurry. Add the slurry to the simmering caramel, whisking for 1 minute. The arrowroot will thicken the sauce quickly.
  4. Remove from the heat. Add the vanilla and salt. Cool.
  5. Store in a sterile glass container. Will stay fresh for at least 2 weeks.
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Nutritional Information

Total Calories: 2945 | Total Carbs: 255 g | Total Fat: 214 g | Total Protein: 0 g | Total Sodium: 271 g | Total Sugar: 233 g (Per Pint) Calories: 1473 | Carbs: 128 g | Fat: 107 g | Protein: 0 g | Sodium: 136 g | Sugar: 117 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.