I am excited to be starting a new week, there is a lot going on and I am fresh off a weekend in Austin Texas with my girlfriends- which means I have basically been totally OD’ing on chips, guacamole and margaritas. But instead of thinking about detoxing, I am actually thinking I should just go ahead and pile it on instead- a much more enjoyable prospect! And what better way would there be to do that than with ice cream??
Vegan ice cream has definitely been one of the most pleasant surprises when it comes to recreating traditional recipes in an allergy free way. The coconut version is just so creamy and rich! It’s still totally luxurious and satisfying without the dairy and eggs.
This is a pretty unique Fall-inspired version that I made with a baked sweet potato that I roasted simply and then peeled- voila! Baked sweet potato flesh, which is the perfect thickener, natural sweeter and most delicious base for this vegan ice cream.
But the serious OMG part of this recipe is the Vegan Salted Coconut Bourbon Caramel Sauce. I would honest to God eat this on just about anything. It is outrageously good and the texture is incredible. The best part is its dump, stir and boil caramel which is pretty foolproof. Because it all cooks together at once you don’t have to worry about burning sugar, crystallization, etc. It just cooks into a thick creamy caramel. Well- it will seem a little runny initially, but then as it cools it will get nice and thick. I was too impatient when I took these pictures and the caramel was still thin- a few hours later it was perfect. So don’t be like me- be patient and make this sauce at the same time as the ice cream and then let it cool before you serve both together. The kids were asking for just spoons full of caramel for dessert at one point last week, and then I would say ok, and then find myself licking the spoon…. Like 20 times.
- Vegan Sweet Potato Ice Cream
- 2 cups canned unsweetened coconut cream
- 1 cup brown sugar
- 1 cup baked sweet potato, skin removed
- 2 teaspoons pure vanilla
- 1 teaspoon nutmeg
- ½ teaspoon kosher salt
- Vegan Salted Coconut Bourbon Caramel Sauce
- 1 tablespoons coconut oil
- 1 cup brown sugar
- 1 cup canned unsweetened coconut cream
- ¼ cup bourbon
- 1 teaspoon kosher salt
- For the ice cream:
- In a medium sauté pan, combine the coconut cream, brown sugar, baked sweet potato, vanilla, nutmeg and salt. Whisk together until smooth. Cook while stirring over medium low heat until it is thick and bubbly, about 10 minutes. Let the combination cool on the counter top. You could put it in the fridge to help things along.
- Whe the ice cream base is at room temperature, it will be quite thick like a custard- then you can place it in a freezer proof container like a Tupperware. (I often place it in a metal baking pan because it freezes quickly.)
- Freeze the base for at least 4 hours before scooping and serving with the caramel sauce.
- For the Vegan Salted Coconut Bourbon Caramel Sauce:
- In a medium saucepan combine all of the ingredients over medium heat. Whisk until smooth and cook over medium-low heat for about 12-15 minutes until the caramel is smooth and thickened- (It will thicken up considerably when it cools). Take care that the caramel doesn’t bubble over! Pour the caramel into a heatproof container- I prefer a large mason jar. Leave out at room temperature until the caramel has cooled. Store in the refrigerator with a lid- it will get thick and silky- perfect for drizzling over ice cream!
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This looks over the top good! I can’t wait to try that caramel sauce 🙂
GAH! Every single thing about this has my mouth watering! and that caramel sauce! Have fun on your get-away!
This ice cream is gorgeous! Lovely photos 🙂
Nice flavour combos!
Those flavors sound incredible!
Thank you so much Maria!