1. Combine brown sugar, butter, milk, cream, molasses, and salt in a medium saucepan over medium low heat. Bring to a soft boil and stir occasionally, scraping sugar from sides of pan, for about 10 minutes or until it starts to get thick and develops a dark amber color. Add bourbon and reduce heat to low. Simmer for about 5 minutes until sauce is thickened, then stir in vanilla and cool. Store any extra caramel in an airtight container until in refrigerator.

No-Churn Coconut Caramel Ice Cream:

1. Whisk egg yolks and sugar in a large bowl until frothy. Add milk, cornstarch, and salt and pour into a medium saucepan. Stir for about 8 minutes over low heat until it starts to boil, stirring constantly. Once boiling continue stirring for about a minute until it coats the back of a spoon. Remove from heat and add butter, vanilla, and caramel. Pour through a fine mesh strainer into a sealable container. Cool for about 30 minutes then cover and place in refrigerator for about 4 hours until very cool. Pour coconut milk into bowl of stand mixer and place in refrigerator to chill also.
2. After 4 hours, whip the 2 cups of chilled coconut milk for 2 to 3 minutes until fluffy.Remove ice cream mixture from fridge and fold in coconut cream. Pour back into a sealable container and place also in freezer for 8 hours or overnight.

Butterbeer Floats:

1. Combine all ingredients for butterbeer, except carbonated water, in the bottom of a glass or beer mug and stir well. If the cocoa and cinnamon don’t seem to be mixing well try warming it slightly until it’s smooth. Fill cup with enough carbonated water so that you’re leaving about 1 inch of space below the rim. Stir a little if necessary and add 1 to 2 scoops of caramel coconut ice cream to top. Serve immediately.
2. You can save the rest of your caramel and ice cream for future floats.