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Ingredients:
2 cups (480ml) Coconut cream, cold
1 jar (400g) Vegan caramel sauce
1/4-1/2 teaspoon Salt (adjust according to preference)
Directions:
Prepare Coconut Cream: In a large bowl, place cold coconut cream. Whip the coconut cream using a hand mixer or stand mixer until stiff peaks form. This will create a fluffy base for your vegan ice cream.
Incorporate Caramel Sauce: Add the vegan caramel sauce and salt to the whipped coconut cream. Gently whisk on low speed until the caramel sauce is fully incorporated and the mixture is smooth and creamy. Adjust the amount of salt according to your preference for the perfect balance of sweetness and saltiness.
Transfer and Freeze: Transfer the creamy mixture into a freezer-safe container, ensuring it is spread evenly. Cover the container with a lid or plastic wrap to prevent freezer burn. Place it in the freezer and allow the ice cream to freeze for at least 6 hours or overnight until it is firm and scoopable.
Serve and Enjoy: Once the ice cream has fully frozen, scoop it into bowls or cones and indulge in the irresistible taste of vegan salted caramel ice cream. Garnish with additional caramel sauce or a sprinkle of sea salt for an extra touch of decadence.
Tips for Success:
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