You don't need an ice cream maker to whip up this amazing dessert! Salted caramel and apple bourbon sauce are swirled generously into a base of hand-churned vanilla ice cream.

Hand-Churned Bourbon Salted Caramel Apple Ice Cream [Vegan]

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For the Salted Caramel Apple Bourbon Sauce:

  • 1 tablespoon vegan butter
  • 1 cup unsweetened apple butter
  • 1/4 cup creamy non-dairy milk
  • 1 tablespoon maple syrup
  • 1 tablespoon bourbon
  • 1 teaspoon high-quality sea salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg

For the Ice Cream:

  • 1 apple, cored and chopped into chunks
  • 1 tablespoon water
  • 1 tablespoon coconut oil or vegan butter
  • 1 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 1 15-ounce can full-fat refrigerated coconut milk
  • 1 cup salted caramel apple bourbon sauce
  • 1/4 cup non-dairy milk
  • 1 tablespoon maple syrup
  • 1 teaspoon sea salt
  • Chopped pecans (optional) 


To Make the Sauce:

  1. Heat butter in a small saucepan over medium-low heat. Add remaining ingredients and bring to a low simmer, stirring continuously. Allow to simmer for 15-20 minutes, stirring every few minutes. Pour into a jar and store in the refrigerator until ready to use.

To Make the Ice Cream:

  1. In a small saucepan, combine apple, cinnamon, and sea salt over medium-low heat. Cook for 8-10 minutes, until soft. Remove from burner and set aside to cool.
  2. Combine ingredients from the coconut milk to sea salt in a bowl and whisk for about 1 minute. Stir in apples. Line a bread pan or glass container with parchment paper. Pour in the ice cream mixture and place in the freezer. Allow to freeze 3-4 hours, occasionally whipping by hand. Serve into bowls and top with chopped pecans and a spoonful of salted caramel sauce, if desired.


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