Vegan sticky caramel ice cream. Kuhbonbon Vegan Caramels: With real cocoa butter & organic coconut milk. No palm fat and no soy. Take all ingredients listed above in a bowl, mix it together well.
Ingredients of Vegan sticky caramel ice cream
Place the sugar, syrup and water into a heavy bottomed pot and stir until the sugar has totally melted. Stir constantly until the butter is melted. Slowly pour in the cream while stirring constantly. Transfer to air-tight container and refrigerate until very cold.
Vegan sticky caramel ice cream instructions
- Take all ingredients listed above in a bowl, mix it together well.
- Now transfer to a churner and churn it well..
- After churning, freeze it for two three hours. Ice cream is ready to be served..
If you have extra time, then top the cups with this vegan caramel sauce. Add half of the ice cream mixture to a loaf pan or other freezer-safe container. Add the rest of the ice cream over the top, then repeat the process with more caramel. Smooth the top and cover tightly with cling film before placing it in. To make the caramel sauce: melt the margarine in a small saucepan.