Vegan Salted Bourbon Caramel Ice Cream

Vegan Salted Bourbon Caramel Ice Cream
from Minimalist Baker


Ingredients
You need 10 Ingredients
Steps
Showing 4 out of 8 Steps
  1. Add tapioca flour and HALF of the bourbon caramel and blend again. Chill remaining half of caramel.
  2. Add all ingredients except bourbon reduction and tapioca flour to blender and blend until smooth, scraping down sides as needed. Use the “liquify” setting if you have it. You want it to be completely creamy and blended with no chunks.
  3. Add bourbon and cane sugar to a small saucepan over medium-high and bring to a low boil. Reduce heat to simmer and swirl DON’T stir, until a bubbly caramel forms. It happens pretty quick; less than 10 minutes so stay close. Remove from heat and immediately add 3 Tbsp almond milk, sea salt, and stir. Set aside to cool. Once cooled, taste and add more salt if needed. You could also add a splash more bourbon at this point, but don't exceed 2 tsp or it can inhibit it from freezing.
  4. The night before, place your ice cream churning bowl in the freezer to properly chill. Also, make sure you soak your cashews overnight OR the next day for at least 6 hours. Be sure to drain before adding to blender.

Minimalist Baker

Hi, I'm Dana! I create simple, delicious recipes that require 10 ingredients or less, one bowl, or 30 minutes or less to prepare

http://minimalistbaker.com/

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