Salted Caramel Vegan Ice Cream Recipe

Ingredients

  • 2 cups almond milk
  • 1/3 cup maple syrup or agave nectar (1/2 cup if you prefer it sweeter)
  • 1 teaspoon vanilla extract
  • 1 pinch sea salt

CARAMEL DRIZZLE:

  • 14 pitted dates
  • 1-3 tablespoons of warm water
  • ½ teaspoon sea salt

Directions

  1. Freeze the churning bowl in the freezer overnight.
  2. Mix almond milk, maple syrup/agave nectar, vanilla, sea salt in a bowl
  3. Add the mixture into the ChefWave Elado and set to churn for 30 mins.
  4. Prepare the caramel drizzle by adding dates to a blender. Blend until creamy and smooth and add warm water to help facilitate the blend. Season with sea salt and do a quick blitz with the pulse setting to combine the sea salt evenly.
  5. Transfer the churned ice cream into a freezer-safe container and sandwich the caramel drizzle in between layers of ice cream (alternatively you can have it only at the top if desired).
  6. Add a pinch of salt at the very top before freezing if desired.
  7. Freeze for at least 4-6 hours before serving.
  8. Enjoy!
Cooking Made Simple.

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