October 20, 2013 § 3 Comments
I hope everyone is enjoying the bright, beautiful colors before winter sets in. And before that happens and its much too cold to even consider ice cream, I thought I’d help you send off fall with a deliciously creamy, fall-flavored ice cream.
Inspired by the sticky, caramel-coated apple treats most of us enjoyed at some point in our lives, this version is completely vegan and added sugar free. Plus, no processed sugar gunk to get trapped in your teeth for days.
So take advantage of these last fall days when the sun is shining and the leaves are falling and its still warm enough to eat ice cream to enjoy this caramel apple treat.
Vegan Caramel Apple Ice Cream
makes approximately two servings
1/3 cup pitted medjool dates
3/4 cup full fat coconut milk
2 Tbs apple butter
1/2 tsp vanilla
1/2 tsp cinnamon
1/8 tsp good quality sea salt
1. Soak the dates in water for about an hour. Drain, then add them to a high-speed blender along with the coconut milk. Blend until smooth.
2. Add the rest of the ingredients and blend until well-mixed.
3. Transfer to a freezer-safe dish and freeze, mixing every half hour until frozen. (If you have a preferred method for freezing ice cream, or an ice cream maker, feel free to use it. This is just the method that works best for me.)