A nutty vegan ice cream made with creamy almond butter and a palm sugar caramel sauce. The saltiness of the almonds and sweetness of the caramel make a wonderful flavour combination.
📖 Recipe
Vegan Almond Butter Caramel Ice Cream
Vegan ice cream made with almond butter and palm sugar caramel sauce
Ingredients
- For the ice cream
- 500ml (2 cups) almond milk
- 170g (⅔ cup) almond butter
- 70g (½ cup) palm sugar (or brown sugar)
- 1 tsp vanilla extract
- For the caramel
- 2 tbsp palm sugar
- 60ml (¼ cup) almond milk
- Pinch of salt
- 1 tsp vanilla
- Optional
- Roasted & salted almonds, chopped
Instructions
- To make the ice cream, mix the almond milk, butter, sugar and vanilla extract in a saucepan and bring to the boil.
- Then remove from the heat and chill the mixture for at least 2 hours until cold.
- To make the caramel, boil the sugar, salt and milk together, stirring continually. Cook for 10 minutes on a medium heat then remove from the heat, stir in the vanilla and chill.
- Churn the ice cream according to your ice cream makers instructions.
- Serve with the caramel sauce and top with chopped almonds. Enjoy!
Tracy says
Looks wonderful and want to try it. Can you tell me the conversion to US measuring standards?
Aimee says
I’ve updated the recipe to include US measurements :-) Let me know how it works out if you try it