Vegan Salted Caramel Ice Cream

Here is a recipe inspired by David Lebovitz’s Salted Butter Caramel Ice Cream. I used the same  technique for creating the caramel as he demonstrates but, left out the butter (didn’t need it) and added a base of coconut milk . I opted for muscovado which is a less processed sugar.  It is so simple, easy and delicious. I gave some to a colleague and he called me the next day (after eating the whole container)  to ask me why I was still a transportation planner and not in the ice cream business.

When serving ice cream as indulgent as this, serve it in small dishes and present a set of them as if they were a flight of beer samplers. You don’t have to have a huge bowl to enjoy.

Salted Carmel Vegan Cream

1/3 cup regular sugar or muscovado sugar, brown sugar or regular sugar

1 can coconut milk (use full fat for creamiest results)

1 tbs vanilla extract

1/2 teaspoon of red Himalayan salt (they carry it now at Trader Joe’s)

Heat the sugar in a pan and caramelize it like shown here. Once the sugar has melted  and is golden brown stir in the salt. Then turn down the heat to low and add the coconut milk 1/4 cup at a time. The caramelized sugar will go crazy in the pan so be careful. Add the vanilla and any other additions (vanilla bean, chai spices, etc..) you see fit. Cool the mixture in the fridge overnight or until cold and then process in a ice cream maker.

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