Interstitial Cystitis Friendly Dairy Free Salted Caramel Ice Cream
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Learn more →Ingredients
6 servings
For the caramel base
- 1 cup granulated sugar
- ¼ cup water
- 2 cans (13.5 oz each) full-fat coconut milk
- 4 large egg yolks
- 2 tbsp coconut sugar
- 1 tsp pure vanilla extract
- 1 tsp flaky sea salt, plus more for topping
For serving
- flaky sea salt, for topping (optional)
Instructions
- 1
Shake the cans of coconut milk well, then pour into a medium saucepan and warm over medium-low heat until steaming but not boiling, about 4 minutes. Remove from heat and set aside.
- 2
Combine the granulated sugar and water in a separate medium saucepan. Cook over medium heat, swirling the pan occasionally but not stirring, until the sugar dissolves and turns a deep amber color, 8–10 minutes. Watch closely once the edges begin to color — the caramel can go from amber to burnt quickly.
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