Vegan Coconut Ice Cream & Hot Vegan Caramel Sauce Recipe Info
We’ve jotted down some key bits of important information about our yummy vegan dessert, the plant-based coconut ice cream & hot vegan caramel sauce recipe, that we think you need to know before we get started.
Serves: 6
Prep Time: 10 minutes
Chill Time: 4 hours
Nutritional Information (per serving):
– Calories: 280
– Carbohydrates: 25g
– Protein: 2g
– Fat: 20g
– Fiber: 1g
Vegan Coconut Ice Cream & Hot Plant Caramel Sauce Recipe Ingredients
– Ice Cream:
– 2 cans full-fat coconut milk
– 1/2 cup maple syrup
– 1 tsp vanilla extract
– Caramel Sauce:
– 1/2 cup coconut sugar
– 1/4 cup coconut cream
– 1 tbsp vegan butter
Vegan Coconut Ice Cream & Hot Vegan Caramel Sauce Recipe Cooking Instructions
1. Blend ice cream ingredients and churn in an ice cream maker. Freeze for 4 hours.
2. For the caramel sauce, melt coconut sugar, coconut cream, and vegan butter in a saucepan until thick.
3. Drizzle over the ice cream.
Tina Green is a culinary researcher and food development specialist focused on the mechanics of plant-based cooking and recipe formulation. With a deep understanding of ingredient functionality, allergen cross-contamination, and nutritional preservation, she analyses food profiles to make plant-based eating accessible and accurate. Her work relies on strict kitchen metrics, flavour pairing data, and texturizer science to elevate everyday vegan cooking.
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