Serves:
- 8
Ingredients:
For the Ice-Cream:
- 1 Can Coconut Cream
- 1 Can Coconut Milk
- 1/2 cup Coconut Sugar
- 1/4 cup Maple Syrup
- 1 tsp Vanilla Extract
- 1 tsp Salt
For the Salted Caramel Sauce:
- 1 cup Coconut Sugar
- 1/4 cup Maple Syrup
- 2 Tbsp Water
- 6 Tbsp Vegan Butter
- 1/2 cup Coconut Cream
- 1 tsp Salt
Method:
For the ice-cream:
- Add the coconut cream, coconut milk, coconut sugar and golden syrup to a pan and bring to a simmer.
- Remove from heat and let cool for half an hour. Add this mixture + vanilla extract and salt into your BioChef Living Food Blender and blend on the ‘ice-cream’ setting until thick and creamy.
- Place the ice-cream mixture into a loaf pan and place into the freezer for a couple of hours.
For the sauce:
- Add the sugar, syrup and water into a pan and stir until the sugar has totally melted.
- Add in the vegan butter.
- Stir constantly until the butter is melted.
- Slowly pour in the cream while stirring.
- Let the mixture boil for about a minute and then remove from the heat and stir in the salt.
- Allow to cool completely before use.
Serve scoops of ice-cream topped with the Salted Caramel Sauce and chocolate chips/oats for a little extra texture and fibre.
