A few weeks ago at work the cafeteria was serving Salted Caramel Ice Cream. My (very sweet) work friends assured me that it tasted “horrible” as they scraped every last drop out of their bowls.
Sweet and Salty has been a favorite combination of mine recently, so I figured recreating the Salted Caramel Ice Cream would be coming in my future very soon.
I figured out a solid vegan ice cream base last summer, but for this recipe I knew I needed some creamy caramel with just a bite of salt. So, I set off to create some.
The beauty of this caramel sauce is that it is 1 – simple and 2 – versatile. If salty-goodness in your caramel isn’t your thing, you can just leave the salt out and still have amazingly rich and creamy caramel sauce.
The other great thing about this recipe is that it makes way more than you need for the ice cream. But believe me. There’s no wasting caramel sauce in this house. You can also use this sauce for … uhm … everything:
2 – Dipping with apples. Or any other caramel-acceptable fruit
3 – Paired with crackers and peanut butter < yes please
4 – Heated and poured over ice cream < uh. dreamy.
5 – IN ice cream < yeah – that’s coming next week 🙂 So, what are we waiting for? Get to making caramel this week, so it will be ready for Salted Caramel Ice Cream next week 🙂 … But don’t blame me if you eat the whole batch before then.
- 2 cans of full fat coconut milk
- 1 + 1/3 cups coconut sugar (or granulated sugar of choice)
- 2 teaspoons vanilla
- 1/2 teaspoon of salt (optional if you don't want salted caramel)
- In a sauce pan about twice the size of your liquid amount (as to not boil over), whisk the coconut milk and sugar together. (If your canned coconut milk is cold, it may have solid pieces - they will melt)
- Turn the heat to high and bring the coconut milk/sugar to a rapid boil - careful not to let it boil over
- Once boiling, turn the heat to a low simmer and let it simmer for 30 - 40 minutes - stirring every few minutes as to not burn the bottom
- The mixture will reduce as it cooks, but will not be completely thick (the longer you cook it the thicker it will become)
- Turn the heat off and stir in the vanilla and salt (optional)
- Pour into a heat-proof container (I used a mason jar) and refrigerate until cooled - it will thicken a bit more in the fridge
- When ready to use - stir well if any separation has occurred (this is normal)
- Will keep for a week in the fridge
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