Ingredients
Units
Scale
Ice Cream:
- 1 cup heavy whipping cream
- 1 tablespoon icing sugar
- 1 cup sweetened condensed milk
- 1 tablespoon Tennessee Whiskey
- 1 teaspoon vanilla
- 1 cup coconut milk, chilled
Vegan Caramel:
- 1/2 cup sugar
- 2-3 tablespoons coconut milk
Instructions
- In a medium bowl that is chilled, whip cream and icing sugar until soft peaks form. Add the cream that forms on top of chilled coconut milk. Beat again until firm peaks form.
- In a separate bowl, whisk together condensed milk, whiskey and vanilla. Fold into whipped cream.
- Pour the ice cream into a freezer container or loaf pan and cover with cling film. Let freeze for about 30 minutes.
- In the meantime, prepare the vegan caramel. Heat sugar in a small saucepan over medium heat, until the sugar begins to melt down. Once the sugar has melted down and begins bubbling, add coconut milk and remove from heat. Gently whisk the caramel and transfer to a glass bowl to cool.
- After 30 minutes have passed, pull the ice cream out and add vegan caramel. Drop spoonfuls of caramel and carefully stir it through the ice cream. Return the ice cream to the freezer until ready to serve, about 4-6 hours or overnight.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
