Summer is here and so is our new ‘Salted Caramel’ flavour protein powder! So it was a no brainer as to what this months recipe would be. After pestering the life out of gingervegan to make some for us she came up with this DIVINE Vegan Salted Caramel ice cream. If you haven’t got an ice cream maker it could be time to get one! Spoons at the ready…
Ingredients
FOR THE ICECREAM
100g coconut sugar
2 tbsp water
400g cashew nuts, soaked 3-4 hours
350ml water
50g ‘Salted Caramel’ Protein Powder
2 tbsp agave syrup
1 tbsp vanilla extract
1 tsp salt
FOR THE CARAMEL SWIRL SAUCE
70g coconut sugar
60ml vegan cream such as Alpro Single Soya
70g coconut sugar
30g vegan butter
40g rice syrup or golden syrup
Method
Put the coconut sugar and water in a small pan and bring to the boil. Simmer for about 30 seconds and them remove from the heat.
Cover and refrigerate until cold.
While the cashew mixture is chilling make the caramel swirl sauce:
Put the ingredients into a small pan. Bring to the boil, reduce the heat and simmer for 2 mins. Leave to cool.
Once the cashew mixture is cold freeze in an ice cream maker.
Once frozen transfer to a container and drizzle over some of the caramel swirl sauce. Mix gently but do not stir too much. Put into the freezer to firm up before serving.
If you don’t have an ice cream maker then you can put the mixture in a container in the freezer and stir vigorously every 20 mins until frozen. This will help to break up the ice crystals.
