Enjoy the smooth, creamy texture of vegan ice cream with bourbon caramel and ripe fig flavors. This recipe gives traditional ice cream a delicious new twist. It's perfect for dessert lovers who don't eat dairy.
Ingredients: 2 cups canned coconut milk. 1/2 cup coconut cream. 1/3 cup maple syrup. 1 tsp vanilla extract. 1/2 cup diced figs. 1/4 cup bourbon. 1/4 cup coconut sugar. Pinch of salt.
Instructions: Put coconut milk, coconut cream, maple syrup, and vanilla extract in a saucepan. Slowly heat until it's warm. Put the mixture in a blender. Dice the figs. Mix until it's smooth. Put the mixture into an ice cream maker and churn it according to the directions on the machine. Prepare the bourbon caramel while the ice cream is being made. Put bourbon, coconut sugar, and a pinch of salt in a small saucepan. For about 5 to 7 minutes, or until the sugar is dissolved and the mixture gets a little thicker, cook on medium heat. Take it off the heat and let it cool down. Once the ice cream is smooth, put it in a container and drizzle the bourbon caramel between each layer. Put ice cream in the freezer for at least four hours, or until it's hard. Put extra bourbon caramel sauce on top of the ice cream scoops.
Prep Time: 15 minutes
Cook Time: 10 minutes
save briarcliff