Recently, my husband and I decided to try out a plant based diet for 30 days. For all of August we are adopting a vegan lifestyle and I'm spending more time in the kitchen doing recipe experimentation.
This past weekend, I tried my hand at vegan ice cream and it turned out great! The flavor is salted caramel with a hint of coconut. I used regular cane sugar, but for those with stricter vegan diets, you can use raw or organic unrefined sugar*.
*Regular white table sugar is typically processed with animal bone char to refine it and whiten it, hence many vegans don't eat it.
Vegan Salted Caramel Ice Cream:
- 1/2 cup sugar
- 1 can coconut cream (I used Trader Joe's brand)
- 1 3/4 cups cashew milk (I used Califia Farms organic homestyle cashew milk)
- 1/2 tsp sea salt (or more to taste)
- Vanilla bean paste
- Vanilla extract
Add the sugar to a small sauce pot and place on stove over medium heat. Heat sugar, whisking occasionally, until it begins to melt and caramelize. Once the sugar turns a caramel color, add the coconut cream (be careful- it might spray you!). Continue stirring over low medium heat until all of the clumps of sugar/caramel have melted. Add cashew milk, vanilla and sea salt. Stir for 1-2 minutes longer and then remove from heat. Allow mixture to cool on stove top for about 15 minutes. Add to heatproof metal or glass bowl and chill overnight in fridge.
The next day, add to ice cream maker and churn according to manufacturer's instructions. I used my Kitchen Aid ice cream attachment (frozen overnight) and churned for about 15 minutes. You can eat this directly after churning, or freeze it. It freezes VERY well. It will be hard after freezing overnight or over a few days, but just let it sit on the counter for 10-15 minutes prior to serving.