CALL M-F
800-518-0727
0item(s)

You have no items in your shopping cart.

Product was successfully added to your shopping cart.

Vanilla Cheesecake Ice Cream With Caramel Sauce

Posted in on 2014-06-17
Vanilla Cheesecake Ice Cream With Caramel Sauce
Difficulty 5 minutes Serves 5 heaping cups
Cheesecake and ice cream: two of the most exalted desserts known to man! What happens when you combine the two concepts together utilizing only 7 healthy and wholesome plant based ingredients? THIS epic recipe by Brandi Doming of The Vegan 8! Creamy, luscious, rich and decadent.....love at first bite!

Ingredients

3 cups (790 mL) of quality high fat coconut milk (Use TWO 13.6 oz cans of FULL FAT coconut milk (I find Thai Kitchen brand to be the best and creamiest. Or for totally raw version, you will need about 6 young coconuts and can follow this tutorial
3/4 cup raw whole cashews (120 g)
1/2 cup pure maple syrup or agave
1/4 cup fresh lemon juice
1 tablespoon vanilla extract (taste and add more for a stronger vanilla flavor, I used 1 1/2 tablespoons)
1/4 teaspoon sea salt

Caramel Sauce (This goes really well with the ice cream, since the ice cream isn't overly sweet)


1/4 cup melted coconut butter (not coconut oil!)

4 tablespoons pure maple syrup or agave, room temperature! (I used Grade B syrup for a darker color)
1/2 teaspoon vanilla

Directions

1. Make sure your ice cream bowl has been in the freezer for several hours or overnight before making the ice cream. The liquid in the bowl must be completely frozen or it won't make the ice cream properly. If you do not have a high powered blender, you will need to soak your cashews in a bowl covered with lukewarm water and leave at room temperature for 2-4 hours (4 is best for the best creamy results) before making the ice cream. Pour out the water from the bowl and pat them dry with a paper towel and proceed with the recipe. Keep in mind a high powered blender gives the best, creamiest results just like dairy.

2. Add all of the ingredients (except the caramel sauce) to a high powered blender and blend on high until very smooth and creamy, about a minute or two. Taste and add any more sweetener or vanilla, if desired. Pour into your ice cream maker and let it do it's magic. Mine took about 30 minutes churning. It will be a soft serve consistency once done. Add to a container and smooth the ice cream out and put a tight fitting lid on. Place in the freezer to firm up for a couple of hours or so. If it completely freezes overnight, just take it out a few minutes before ready to serve.

3. To make the caramel sauce, melt some coconut butter and make sure to measure out 1/4 cup. Add the syrup and vanilla mix with a fork. Add any water if desired, to reach consistency. Pour over the ice cream once you are ready to serve. Keep the ice cream stored covered in an airtight container and store the caramel sauce at room temperature. You may need to slightly reheat the caramel sauce when using again.

Note: Homemade ice cream is best eaten within the first couple of days. Each time you take the ice cream out and it slightly thaws and then refreeze it, it becomes more icy and hard each time, which is why it's best to eat it the first couple of days. Otherwise, you can store the ice cream right after it's made into individual serving portions, so it doesn't keep getting taken in and out of the freezer.