Vegan Dulce De Leche Ice Cream
Ingredients
- 3x400g cans full-fat coconut milk (1 without refrigeration + 2 place in the fridge overnight to solidify the cream - we only need the cream from them)
- - 70g coconut sugar (I used the one from @iswari)*
- - 1 tbsp cacao powder (I used the one from @iswari)*
- - 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 min stirring occasionally (every 5-7 minutes check). 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 in a bowl together with the starch and the caramel. Whip together with a hand mixer till fluffy
Freeze overnight or at least for 4h. Scoop and serve with some cacao powder sprinkled on top