Vegan Vanilla Cheesecake Ice Cream With Caramel Sauce
Vegan Vanilla Cheesecake Ice Cream made with just 7 ingredients! Topped with a homemade caramel sauce. No need for commercial ice cream when you can make your own at home that tastes better and is filled with much better ingredients. Vanilla cheesecake becomes ice cream and it will become a favorite flavor!
3cups (720g)quality high fat coconut milk (Use TWO full 13.6 oz cans of FULL FAT coconut milk, I find Thai Kitchen brand to be the best and creamiest, make sure yours has the 14g fat. Or for totally raw version, you will need about 6 young coconuts and can follow this tutorial
3/4cup (120g)raw whole cashews
1/2cup (160g)pure maple syrup or agave
1/4cup (60g)fresh lemon juice
1tablespoon (15g)vanilla extract
1/4cup (60g)melted coconut butter
4tablespoons (80g)pure maple syrup or agave (room temperature! (I used Grade B syrup for a darker color)
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.
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 to soften some before serving.
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.
*Raw, vegan, refined sugar-free, oil-free, dairy-free*Nutrition per 3/4 cup serving (without caramel sauce): 337.5 calories, 26.4 g fat, 24 carbs, 3.75 g protein, 18.3 g sugar*Nutrition per 1 tablespoon serving of caramel: 70 calories, 5 g fat, 6 carbs, 1.8 g protein, 3.2 g sugar