Dairy-freeVegetarian Ice Cream
Dairy-Free Caramel Ice Cream
A dairy-free caramel ice cream made with vegan caramels and evaporated coconut milk.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 150 g | 1¼ cups | vegan caramels, chopped, divided | |
| 45 ml | 3 tbsp | water | |
| 180 ml | ¾ cup | evaporated coconut milk | |
| 180 ml | ¾ cup | unsweetened vegan creamer |
Ingredients
Method
- Put 1 cup (about 200 g) of caramel pieces and the water in a large microwave-safe bowl and microwave for 3 minutes. Whisk the melted caramel and water together.
- Add the evaporated coconut milk and vegan creamer and whisk until fully combined.
- Pour the base into a Creami pint. Put the lid on and freeze for 24 hours.
- Press: ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select ice cream.
- Press: MIX-IN Make a hole about 4 cm wide down to the bottom of the pint. Add the remaining chopped caramels to the hole and spin again on the mix-in program.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 274 kcal
- Fat
- 16 g
- of which saturates
- 11 g
- Carbohydrate
- 31 g
- of which sugars
- 25 g
- Fibre
- 0 g
- Protein
- 3.1 g
- Sodium
- 125 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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