Vegan Cold Brew Ice Cream with Salted Bourbon Caramel Sauce

Indulge in the rich flavors of cold brew coffee infused vegan ice cream, perfectly complemented by a decadent salted bourbon caramel sauce. This dairy-free treat is sure to satisfy your cravings for a creamy, luscious dessert.

Ingredients:

• 2 cans 27 oz full-fat coconut milk
• 3/4 cup cold brew coffee concentrate
• 3/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 1/2 cup coconut sugar
• 1/4 cup bourbon
• 1/4 cup coconut cream
• Pinch of sea salt

Instructions:

In a blender, combine coconut milk, cold brew coffee, maple syrup, vanilla extract, and sea salt

Blend until smooth

Transfer the mixture to an ice cream maker and churn according to the manufacturers instructions until thick and creamy

While the ice cream is churning, prepare the caramel sauce

In a saucepan, combine coconut sugar and bourbon over medium heat

Bring to a simmer, stirring constantly until the sugar has dissolved and the mixture has thickened slightly, about 5-7 minutes

Remove from heat and whisk in coconut cream and a pinch of sea salt until smooth

Allow the caramel sauce to cool slightly before serving

Once the ice cream is done churning, transfer it to a freezer-safe container, swirling in some of the salted bourbon caramel sauce as you go

Freeze the ice cream for at least 4 hours or until firm

Serve scoops of the ice cream topped with additional caramel sauce, if desired