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Salted Caramel Ice Cream Recipe: Sweet, Creamy & Vegan by ChefWave
INTRO
- 2 cups almond milk
- 1/3 cup maple syrup or agave nectar (1/2 cup if you prefer it sweeter)
- 1 teaspoon vanilla extract
- 1 pinch sea salt
CARAMEL DRIZZLE:
- 14 pitted dates
- 1-3 tablespoons of warm water
- ½ teaspoon sea salt
Directions
- Freeze the churning bowl in the freezer overnight.
- Mix almond milk, maple syrup/agave nectar, vanilla, sea salt in a bowl
- Add the mixture into the ChefWave Elado and set to churn for 30 mins.
- Prepare the caramel drizzle by adding dates to a blender. Blend until creamy and smooth and add warm water to help facilitate the blend. Season with sea salt and do a quick blitz with the pulse setting to combine the sea salt evenly.
- Transfer the churned ice cream into a freezer-safe container and sandwich the caramel drizzle in between layers of ice cream (alternatively you can have it only at the top if desired).
- Add a pinch of salt at the very top before freezing if desired.
- Freeze for at least 4-6 hours before serving.
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