Ever since I started this blog in September 2015 (wow the time is flying, it’s nearly a year old already!), I have been wanting to do a recipe for vegan salted caramel ice cream.
In Dubai we get a brand of vegan salted caramel ice cream made by a company called Nobo.
And it’s pretty awesome. I can’t say I ever even ate salted caramel in my non-vegan days. It wasn’t a flavor I was familiar with really, but THIS ice cream from Nobo was really very good.
So I had it on my list as an ice cream I wanted to recreate. But I wasn’t sure how I was going to do it.
So when I first tried it I thought of using cashews as the base, because other ice creams I’ve made haven’t done so, so I thought it might make a nice change.
Well, what came out was a very delicious cheesecake flavored ice cream. So delicious that I’ve decided it’s a whole other recipe, coming to the blog soon!
But it wasn’t salted caramel.
So I tried again, using coconut cream, coconut milk and coconut sugar. And I do believe the coconut sugar was the crucial ingredient here, because on its own it has this very rich caramel taste. I also used golden syrup, which is a particularly caramel flavored syrup.
You can sub maple syrup or any other kind of syrup that you like if you can’t get golden syrup where you are (it’s a UK brand).
As long as you’re using coconut sugar, the caramel flavor is going to be there. But if you CAN also use golden syrup, well that just intensifies it even more.
So the result was an incredibly rich and creamy vegan salted caramel ice cream that was really on a par with any of the best ice creams I’ve ever tasted.
And THEN, and then and then….I found and adapted an awesome recipe for a caramel sauce.
It’s an entirely optional add on here, the ice cream itself is pure salted caramel, it doesn’t need anything added.
But…this sauce is simply incredible. It tastes like liquid fudge! ...