Vegan Dulce De Leche Ice Cream
Ingredients
- 3x400g cans full-fat coconut milk
- 70g coconut sugar
- 1 tbsp cacao powder
- 1 tbsp tapioca starch
Preparation
Combine 1 of the 3 cans of full-fat coconut milk with the sugar in a saucepan and bring to a boil. Reduce to a simmer for about 40 minutes, stirring occasionally every 5-7 minutes. It will turn into a caramel. Let it cool down at room temperature and then place in the fridge to cool down even more (optional).
Scoop out the cream only from the 2 cans of coconut milk that were in the fridge and add it to a bowl together with the starch and the caramel. Whip together with a hand mixer until fluffy.
Freeze overnight or for at least 4 hours. Scoop and serve with some cacao powder sprinkled on top.
