Vegan Vanilla Ice Cream & Hot Salted Caramel Cream Coffee Pour Over Recipe Info
We’ve jotted down some key bits of important information about our vegan vanilla ice cream & hot salted caramel coffee pour-over recipe that we think you need to know before we get started.
Serves: 2
Prep Time: 10 minutes
Chill Time: 4 hours
Nutritional Information (per serving):
– Calories: 280
– Carbohydrates: 30g
– Protein: 2g
– Fat: 18g
– Fiber: 1g
Vegan Vanilla Ice Cream & Hot Salted Caramel Coffee Pour Over Recipe Ingredients
– Plant-Based Vanilla Ice Cream:
– 2 cans full-fat coconut milk
– 1/2 cup maple syrup
– 1 tbsp vanilla extract
– Salted Caramel Coffee:
– 1 cup strong brewed coffee
– 2 tbsp coconut sugar
– 1 tbsp vegan butter
– 1/4 tsp sea salt
Vegan Vanilla Ice Cream & Hot Salted Caramel Coffee Pour Over Recipe Cooking Instructions
1. Blend the coconut milk, maple syrup, and vanilla extract until smooth.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
3. Transfer to a lidded container and freeze for at least 4 hours before serving.
4. In a small saucepan, melt the coconut sugar and vegan butter together until it forms a caramel sauce. Stir in the sea salt.
5. Brew a cup of strong coffee and pour it over the caramel sauce, stirring to combine.
6. Serve the Vegan vanilla ice cream with the hot caramel coffee poured over the top.
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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