Like this wasn’t obvious or anything. I last posted a recipe for a beautiful love child boozy salted caramel apple sauce. So naturally, this was on the list to be next. Bourbon + salt + caramel apple + ice cream=stuffing my face, with an ice cream scoop, of course. That mini spoon in the photo just wouldn’t cut it. This ice cream would go perfect on top of your pumpkin or pecan pie on Thanksgiving. I made this without using any specific kitchen equipment so it could be every kitchen friendly, as long as you have a few basics & a freezer. If you do have a high-speed blender, like a Vitamix, you can check out how to make this instantly on my how-to ice cream post. Otherwise, whip up the ingredients in the bowl and let the freezer do the work.
I’ll let the photos do the rest of the talking.
Boozy vegan salted caramel apple ice cream
1 apple, cored and chopped into chunks
1 tbsp. water
1 tbsp. coconut oil or vegan butter
1 tsp. cinnamon
1/4 tsp. sea salt
1 can full-fat refrigerated coconut milk
1 c. salted caramel apple bourbon sauce
1/4 c. non-dairy milk
1 tbsp. maple syrup
1 tsp. sea salt
Optional: Chopped pecans
In a small saucepan, combine apple, cinnamon and sea salt over medium low heat. Cook for 8-10 minutes, until soft. Remove from burner and set aside to cool.
Combine ingredients from the coconut milk to sea salt in a bowl and whisk about 1 minute. Stir in apples. Line a bread pan or glass container with parchment paper. Pour in ice cream mixture and place in freezer. Allow to freeze 3-4 hours, whipping occasionally by hand. Serve into bowls and top with chopped pecans and a spoonful of salted caramel sauce, if desired.