Simple ingredients blend into a creamy, decadent yet light dessert, infused with Ginger and Pumpkin Spices – a nice natural vanilla flavor and caramel notes.
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.
See my Salted Caramel Sauce – non-dairy & vegan; great body with a rich flavor
It’s Holiday time, and while I love to bake tortes, pies, cakes and cookies, I also love to create ice cream flavors.
This one is Vegan, Non-Dairy and naturally gluten-free… and irresistible! The ingredients are super-simple – Coconut Milk and Pure Cane Sugar are the main components. For flavoring, add vanilla bean gel (I’ll tell you where to find it in the recipe), crystallized ginger, pumpkin spices, coconut oil and a pinch of sea salt (try pink himalayan).
These days, there are always lactose intolerant (who eat dairy-free) and gluten-free guests dropping by – this is the perfect treat for them, and honestly, I prefer it to fat laden vanilla ice cream!
This vegan ice cream gives you a wonderful mouth feel, especially creamy with a caramelly – vanilla essence… vanilla bean gel in a jar packs a bolt of vanilla flavor, and the dots of bean are incredibly appealing.
To add a layer of caramel-yum-flavor, “caramelize” the sugar first, by melting it in a heavy pot. Then, the coconut milk is added, and the caramel will melt into the milk. The flavoring ingredients are added.. and that’s it! Cool & churn.
Make ahead – then entertaining is a breeze. By this time, I have hopefully convinced you to purchase an ice cream maker!
It is truly amazing the flavors you can imagine and whirl in your machine. I make heavenly sorbets and all sorts of ice creams, dairy and non- dairy. Have fun, and include the kids.
To Serve:
A Parfait ~ Spoon some Caramel Sauce (recipe given) in pretty glasses, (I use short vintage beverage ones) and add a few small scoops of ice cream. Add some raspberries for pizazz and a mint leaf… and some more Caramel Sauce on top. Also, serve a large scoop next to your favorite pie or cake if you like.
Some nutritional facts:
It’s true that coconut milk contains a lot of saturated fat, but the fat in coconut oil- where the fat in coconut milk comes from – is slightly different than saturated fats that come from animals. These plant-based fats are medium chain fatty acids, which don’t degrade in the body the way animal fats do. Instead of adversly affecting cholesterol levels, they may actually lead to an increase of HDL – or good – cholesterol levels (might also raise your LDL as well.) Because the body does not store coconut fats, there is less chance that your arteries or blood vessels will clog, which lowers your risk of heart disease.
Like coconut oil, coconut milk contains large quantities of lauric acid, which your body converts to monolaurin, a chemical which your body uses to help fight off viruses.
While there is some evidence to show that coconut milk can have a positive effect on your health, the vast majority of the calories in coconut milk comes from the amount of fat.
Enjoy this creamy treat – keep some in the freezer when guests drop by!
Karen
Karen's Caramel Vanilla Bean Vegan Ice Cream
Equipment
- 1 ice cream maker
Ingredients
Ice Cream Base:
- 2/3 cup natural cane sugar, I use organic
- 1 1/2 tablespoons filtered water
- 2 cans coconut milk, (not "lite")
- 2 tablespoons organic coconut oil
- 1 1/2 tablespoons crystalized ginger, Optional (chopped fine)
- 1 1/2 teaspoons vanilla bean gel
- 1 teaspoon natural vanilla extract
- 3/4 teaspoon pumpkin pie spice
- 1 pinch Himalayan sea salt
Instructions
- 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 2 minutes. Reduce heat to medium - high, and cook, stirring from time to time until it has caramelized. Look for a medium amber color. Take off heat immediately. Caution: Sugar will be very hot.
- Add 1 can of coconut milk slowly, caution: very hot will splatter just a bit. Don't worry: sugar will firm up, then melt.Cover the pan, and turn the heat down to low. After 5 minutes, uncover the pan and whisk the mixture.
Hint:
- 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.
For the creamiest Ice Cream:
- Add the mixture to a carafe of blender and whirl from low to high speed for 2 minutes.
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The best vegan ice cream! Better than any fancy ice cream shops. The caramel was easy but you must follow directions. Covered it melt, but in a few more minutes. I got an ice cream machine as a gift and put it to good use. I’m not vegan, and thought this was delicious, and vanilla bean looks pretty. Thank you. Will try some of your other nice creams. Catherine.
Thank you Catherine for this glowing review! I love this recipe too… I’m making for Thanksgiving to serve with all my desserts.😀Karen