(Gluten and Dairy Free, Vegan)
Vegan Non-Churned Salted Caramel Ice Cream
An easy way to make great tasting ice cream. Serve with whatever you fancy!
Serves: 4
Takes:
What you need:
3 x 125g Salted Caramel COYO yoghurt
200ml soya cream
4 tbsp maple syrup
2 tbsp coconut oil
Chopped pistachios
Caramel Sauce
12 large fresh Medjool dates, pitted
Pinch sea salt
2 x 125g pots Salted Caramel COYO
3 tbsp coconut oil
1 tsp vanilla extract
What you do:
To make the ice cream. In a saucepan, on a low heat, melt together the yoghurt, cream, syrup and coconut oil. Pour into a freezer safe container and let it freeze for at least 6 hours, preferably overnight.
Make the Medjool date caramel by blitzing the dates, salt and two pots of yoghurt together in a food processor. Add a little water (or coconut milk if you prefer) to help the mixture blend together fully if necessary.
Melt the coconut oil and vanilla extract together in a small saucepan and add the Medjool date paste. Stir together until thick and the mixtures resembles a caramel. Cool and store in the fridge in an air-tight jar until ready to serve.
When you want to serve, put the frozen ice cream mixture into a high speed food processor and blend until completely smooth, creamy and an ice-cream consistency. Poor over caramel sauce.
Stir through the chopped pistachio nuts and serve topped with Medjool date caramel sauce and a sprinkled of mixed seeds or chopped dark chocolate.
www.coyo.co.uk