Friday, July 6, 2012

Coconut Vanilla Bean Ice Cream With "Caramel" Sauce (dairy free, cane-sugar free, SCD friendly)

One thing I haven’t had in years is caramel.  As a child I just loved warm caramel drizzled over ice cream (ahhh).  I’ve been experimenting with a few different “caramel” sauces, and I think this one is my favorite.  Does it taste just like caramel, no.  Does it taste delicious, yes.  Is it a fun topping on ice cream, yes and yes.  One ingredient that gives it a nice creamy texture is cashew butter.  I always have some of this brand on hand (as I use it to make Danielle’s awesome bread).  It’s an expensive brand, but it has a creamy texture I’ve yet to replicate.  It’s sweet and delicious and makes the most amazing cashew icings.  


SCD Coconut Vanilla Bean Ice Cream 
Ingredients:
-2 cans coconut milk, this brand is SCD friendly
-4 ounces of seeded Medjool dates (7 dates)
-1/3 cup honey (vegans use grade B maple syrup) 
-1 1/2 tablespoons vanilla
-Filling from 1 vanilla bean 

How To:
1.  Soak dates with 1 can of the coconut milk for at least 3 hours
2.  Blend above ingredients until well incorporated
3.  Transfer to ice cream maker and churn until thick
4.  Transfer to glass storage and store in freezer for at least 4 hours
5.  Remove 10-15 minutes before serving (depending on the season- summer 10 minutes, cooler weather, give it up to 15)

“Caramel” Sauce 
Ingredients:
-4 ounces of seeded Medjool dates (around 6 or 7) soaked for at least 3 hours
-2 tablespoons melted coconut oil 
-2 tablespoons honey (vegans use grade B maple syrup) 
-1/4 teaspoon vanilla
-1/8 teaspoon salt
-2 tablespoons cashew butter (optional, but worth it)

How To:
1.  In food processor, blend above ingredients until well incorporated and creamy
2.  Serve immediately on ice cream
3.  Store in fridge and bring to room temp, or warm slightly, before serving 
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Posted by Amber at

Labels: dairy free, dessert, ice cream, SCD, summer treats.

31 Comments

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