Salted Caramel Vegan Ice Cream

A delicious Vegan Ice Cream requiring only a handful of ingredients and packed full of healthy fats, natural sugar and a little added flavouring to get those Salted Caramel flavours we all love! 

Salted Caramel Vegan Ice Cream

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This recipe is an addition to my Choc-Mint Ice Cream but this time I tried a different base recipe and instead of using all coconut milk, I used a combination of coconut milk, cashews and un-sweetened milk (this time I used oat milk but others would work) and placed them in my high-powered blender so that the cashews were creamy and everything blended together to create a smooth ice cream like consistency.

Since posting my last Ice Cream  recipe I am pleased to say the sunshine has pretty stayed out (I’m regretting saying/typing that already!) and therefore I can continue to make use of my new Ice Cream maker.

I absolutely love Ice Cream and to be honest I eat it all year through but even more so when the sun is shining of course. Since buying my Ice Cream maker, I must admit I have stopped buying so much Ice Cream when I’m out down by the sea (as we live by the sea – this is a regular occurrence) because I know that when I return home, I’ve got some deliciously homemade Ice Cream waiting for me and I can add the toppings that I wish and have it in a cone or without a cone!

See this is perfect and making your own Ice Cream takes it to whole new levels. Like for the first time I actually had Vegetarian/Vegan friendly jelly…oh.my.goodness. where have I been? So I paired my jelly with my homemade Ice Cream and I felt like such a child again, it was awesome! You can also buy store-bought Ice Cream cones, so if you’re a lover of a crunchy cone overflowing with Ice Cream and topped with a number of different sprinkles such as nuts then this is perfect.

Unlike my previous Ice Cream recipe, this one doesn’t require heating the ingredients on the hob first so therefore saving a little time so instead of letting it cool before placing it in the fridge, you can go straight for it. So lets get to it…

How To:

Read your ice-cream maker instructions as they all vary but you should be instructed to have your ice-cream inner bowl in the freezer for 8 – 24 hours to freeze. Leave in the freezer until ready to be used.
In a high-powered blender, place the soaked cashews and the milks and blend until completely smooth. Then add all remaining ingredients and blend for a minute until combined. (You may need to taste and adjust flavour as needed).
Pour the mixture into a jug and place in the fridge to chill and set for 2 – 4 hours (but the longer the better)
Again read your ice-cream maker instructions as they may vary but place the maker on to churn and gradually add the ice-cream mixture (Mine measured approx. 850ml of liquid) which is fine for my 1.5l ice-cream maker but they do recommend approx. 800ml for best results. Once all of the mixture is in the machine, leave it to do its thing according to the instructions, approx. 30 minutes to churn completely.
I found that my mixture was quite thick but soft and would have been completely edible and enjoyable like this but you can definitely place it in a storage container (an old ice-cream container works well) or a loaf tin and place in the freezer to firm up before serving (approx. 4 hours depending on how you like it but it will become very firm)

When you are ready to serve, it is best to remove it from the freezer 30 minutes before eating to allow it to soften and become scoopable.


I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in  @untaintedtastesinstagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo


Salted Caramel Vegan Ice Cream
 
Prep time
Cook time
Total time
 
Recipe type: Vegan, Ice Cream
Cuisine: Dessert
Serves: Approx. 800 ml
Ingredients
  • 1 cup unsweetened milk (cashew, oat, almond)
  • 1½ cup cashews, soaked
  • 1 can coconut milk
  • ½ cup maple syrup
  • 1-2 tsp natural caramel flavouring
  • ½ tsp xantham gum
Instructions
  1. Firstly, make sure your ice cream blender bowl has been in the freezer for at least 24 hours (or according to the instructions)
  2. Place the cashews and unsweetened milk in a blender and blend until completely smooth.
  3. Then add the remaining ingredients and blend until smooth.
  4. Taste and adjust flavouring accordingly.
  5. Place the blended mixture in a jug and place in the fridge to firm up for a minimum of 4 hours.
  6. Then remove your ice cream bowl from the freezer, remove the jug from the fridge and turn on the ice cream machine and slowly pour in the mixture whilst it is churning.
  7. Churn for approximately 30 minutes (or according to instructions).
  8. The mixture will get very thick and become difficult to churn anymore which is then time to stop the ice cream machine.
  9. Using a rubber spatula, remove the mixture from the machine and place in a container in the freezer to firm up for a minimum of 2 hours if you want firmer ice cream or less if you want soft scoop.
  10. Remove 15 - 30 minutes before serving to thaw.
  11. Enjoy with fudge pieces, cookie pieces, brownies pieces etc.

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