Is it possible to accidentally make bourbon caramel? ‘Cuz that’s what I did. Either way, it made this ice cream taste BOMB. Lez do this.
This recipe started because I knew I was making my Raspberry Rhubarb Crisp and I wanted some ice cream to serve it with. One problem though: store-bought dairy-free ice creams are OUTRAGEOUSLY priced and you only get like 2 tablespoons. Obviously, I had to make my own.
The flavor I wanted to go for was bourbon vanilla. My first attempt turned out more like a slushy than it did ice cream. Waaaa. Back to the drawing board.
Round 2 was a total success! I accidentally made bourbon caramel whilst trying to cook down the bourbon so it would allow the ice cream to freeze. SO amazing! Even though it subdued the taste of the bourbon, the addition of the caramel note was mind blowing, so we’re rolling with it!
This ice cream requires just 9 ingredients and is super simple to make! It’s cashew-based with a heavy touch of full fat coconut milk. It’s infused with bourbon caramel two ways: once in the base and a second time with a last minute swirl while it’s churning. So amazing.
The result? The creamiest, dreamiest vegan ice cream of your life.
This ice cream is perfect for fruit crisp, boozy milkshakes, sundaes and more. It’s
Subtly infused with bourbon
Caramel-y with a touch of sea salt
And just kind of perfect
Vegan Salted Bourbon Caramel Ice Cream
- 1 1/2 cups raw cashews (soaked overnight // or for at least 6 hours // then drained)
- 1 cup bourbon (we used Trader Joe’s brand because it’s made by Maker’s Mark – good stuff!)
- 1/2 cup organic cane sugar (or granulated)
- 4 Tbsp unsweetened plant milk (I used almond)
- 1/4 tsp sea salt
- 1 14-ounce can full-fat coconut milk
- 3 Tbsp coconut oil (melted)
- 1 tsp pure vanilla extract
- 1/4 cup agave nectar
- 1 Tbsp tapioca flour OR arrowroot starch (optional // for thickening)
- The night before, place your ice cream churning bowl in the freezer to properly chill. Also, make sure you soak your cashews overnight OR the next day for at least 6 hours. Be sure to drain before adding to blender.
- Add bourbon and cane sugar to a small saucepan over medium-high and bring to a low boil. Reduce heat to simmer and swirl DON’T stir, until a bubbly caramel forms. It happens pretty quick; less than 10 minutes so stay close. Remove from heat and immediately add 3/4 of the almond milk (3 Tbsp as original recipe is written // adjust if altering batch size), sea salt, and stir. Set aside to cool. Once cooled, taste and add more salt if needed. You could also add a splash more bourbon at this point, but don’t exceed 2 tsp (amount as original recipe is written // adjust if altering batch size) or it can inhibit it from freezing.
- Add all ingredients except bourbon reduction and tapioca flour to blender and blend until smooth, scraping down sides as needed. Use the “liquify” setting if you have it. You want it to be completely creamy and blended with no chunks.
- Add tapioca flour and HALF of the bourbon caramel and blend again. Chill remaining half of caramel.
- Add mixture to ice cream maker and churn according to manufacturer’s instructions – about 45 minutes. It should look like soft serve.
- Add remaining bourbon reduction in last minute OR stir in with a spoon so there’s a more pronounced swirl.
- Transfer to a freezer-safe container and cover well. Freeze for at least 4-6 hours or until firm.
- Set out for 10-20 minutes (OR microwave for 30 seconds) before serving to soften. Will keep for up to 1 week, though best when fresh.
*Nutrition information is a rough estimate.