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Vegan Salted Bourbon Caramel Ice Cream
from Minimalist Baker

Name: Vegan Salted Bourbon Caramel Ice Cream
Prep time: 1H
Cook time: 5M
Total time: 1H5M
Ingredients: 1.5 cups raw cashews, soaked overnight (or for at least 6 hours), then drained; 1 cup Bourbon (we used Trader Joe's brand because it's made by Maker's Mark - good stuff!); ½ cup organic cane sugar (or granulated); 4 Tbsp unsweetened plant milk (I used almond); ¼ tsp sea salt; 1 can full fat coconut milk; 3 Tbsp coconut oil, melted; 1 tsp pure vanilla extract; ¼ cup agave nectar; OPTIONAL: 1 Tbsp tapioca flour OR arrowroot starch for thickening

Ingredients

You need 10 Ingredients

OPTIONAL: 1 Tbsp tapioca flour OR arrowroot starch for thickening

¼ cup agave nectar

1 tsp pure vanilla extract

3 Tbsp coconut oil, melted

1 can full fat coconut milk

¼ tsp sea salt

4 Tbsp unsweetened plant milk (I used almond)

½ cup organic cane sugar (or granulated)

1 cup Bourbon (we used Trader Joe's brand because it's made by Maker's Mark - good stuff!)

1.5 cups raw cashews, soaked overnight (or for at least 6 hours), then drained

Steps

Showing 4 out of 8 Steps

Add tapioca flour and HALF of the bourbon caramel and blend again. Chill remaining half of caramel.
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.
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.
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.