Vanilla Ice Cream does not have to take a supporting role next to your holiday desserts, this one is delicious on it’s own! Simple ingredients blend into a creamy, decadent dessert, infused with Ginger and Pumpkin Spices
- ⅔ cup natural cane sugar
- 1 ½ tablespoons filtered water
- 2 cans coconut milk , 13.5 ounces each (not “lite”)
- 2 tablespoons organic coconut oil
- 1 ½ tablespoons crystalized ginger, chopped fine
- 1 teaspoon vanilla bean gel*
- ¾ teaspoon natural vanilla extract
- ¾ teaspoon pumpkin pie spice
- 1 pinch sea salt, such as Pink Himalayan
Add the sugar and water to a heavy, non-reactive pot (such as stainless all-clad.) Bring to a boil, stirring until
the sugar has dissolved, about 1 minute. Reduce heat to medium- high, and cook until it has caramelized. Look for a medium amber color.
Do not stir, but swirl the pan. Add 1 can of coconut milk slowly, caution: very hot will splatter just a bit.
Cover the pan, and turn the heat down to low. After 3 minutes, uncover the pan and whisk the mixture.
Don’t be alarmed – will look like a blob of hard caramel in the center, cover the pan this will melt and dissolve into the coconut milk.
Cook until the caramel is totally melted, about 5 more minutes. Take off the heat.
Add the rest of the ingredients: coconut oil, ginger, vanilla bean gel, vanilla, pumpkin pie spice, sea salt and the reserved can of coconut milk.
Give a good whisk (the coconut oil should be totally melted.) Cool well. Pour into a clean glass or stainless bowl, and refrigerate, covered until cold – about 2 hours, or overnight.
Churn in an ice cream maker until firm. Place in containers and freeze until ready to serve.
Tastes delicious when it has softened a bit.
*Vanilla Bean Gel by Nielsen Massey is available in better gourmet and cookware shops, and by chance at HomeGoods.
Serve with Salted Caramel Sauce – Vegan, if desired on top.
This recipe may not be reproduced in any form without the written consent of it’s author, Karen Sheer.
Servings: about 10, makes 2 pints