Description
This no-churn vegan ice cream combines creamy coconut milk with a luscious salted caramel made from Dream Ultimate Almond, creating a delightful dairy-free dessert.
Ingredients
Scale
Caramel
- 1 cup Dream Ultimate Almond
- 3/4 cup brown or white sugar
- 1 Tablespoon corn syrup (can be omitted)
- 1/8 tsp lemon juice
- 1/4 tsp salt (or to taste)
Ice Cream
- 1 14 oz can full fat coconut cream or milk (chilled)
- 1 tsp vanilla extract or one vanilla bean scraped
- 1/2 cup Dream Ultimate Almond
- 1/2 cup honey (agave, or maple syrup)
- pinch of salt
Instructions
- To make the caramel, combine Dream Ultimate Almond, sugar, corn syrup, lemon juice, and salt in a saucepan over medium heat. Stir until the sugar dissolves.
- Increase the heat to medium-high and bring the mixture to a boil. Allow it to boil for 10-15 minutes, stirring occasionally, until it thickens and turns a deep caramel color.
- Taste the caramel and adjust the salt if necessary. Remove from heat and let it cool completely.
- For the ice cream, refrigerate the can of coconut cream overnight. Scoop out the solid cream from the top of the can, leaving the liquid behind.
- In a mixing bowl, whip the coconut cream until it becomes fluffy and light.
- Gently fold the cooled caramel into the whipped coconut cream until well combined.
- Transfer the mixture to a freezer-safe container and smooth the top with a spatula.
- Freeze for at least 4 hours or until firm. Scoop and serve.
Notes
Ensure the coconut cream is well chilled before whipping for best results. The corn syrup is optional but helps to prevent crystallization in the caramel. Store the ice cream in an airtight container in the freezer for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 30
- Sodium: 150
- Fat: 12
- Carbohydrates: 35
- Fiber: 1
- Protein: 2
- Cholesterol: 0