Vegan Butterscotch Ice Cream
Indulge in the creamy, caramel-like decadence of Vegan Butterscotch Ice Cream—a sumptuous treat that's dairy-free and utterly delightful. This recipe combines the richness of canned full-fat coconut milk and coconut cream with the deep, caramel tones of light brown sugar and vegan butter, creating a velvety base that mimics traditional butterscotch flavors. Thickened with cornstarch and enhanced with vanilla extract and a pinch of sea salt, this ice cream churns up beautifully in an ice cream maker, delivering a smooth, luscious texture in every bite. Perfect for those seeking a plant-based dessert that's both indulgent and easy to make, this frozen delight is ideal for summer gatherings or an anytime treat. Ready in under 40 minutes of active prep and cooking, it serves up creamy nostalgia with every scoop. Enjoy it solo or pair it with your favorite vegan cakes or cookies!
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Recipe Information
Ingredients
- 2 cups Canned full-fat coconut milk
- 1 cup Coconut cream
- 0.75 cup Light brown sugar
- 0.25 cup Vegan butter
- 2 tablespoons Cornstarch
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Sea salt
Instructions
In a medium-sized saucepan, combine the canned full-fat coconut milk, light brown sugar, vegan butter, and sea salt. Cook over medium heat, stirring occasionally, until the mixture starts to thicken and the sugar is completely dissolved, about 8-10 minutes.
In a small bowl, whisk together the coconut cream and cornstarch until smooth.
Once the sugar mixture is ready, slowly whisk in the cornstarch mixture, ensuring no lumps form. Continue to cook, stirring constantly, until the mixture thickens further and resembles pudding, about 5 minutes.
Remove the saucepan from heat and stir in the vanilla extract.
Allow the mixture to cool to room temperature, then transfer to a covered container and refrigerate for at least 4 hours, or until completely chilled.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually taking about 20 minutes.
Transfer the ice cream to a freezer-safe container and freeze for another 2-4 hours, or until it reaches the desired consistency.
Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
Nutrition Facts
Calories |
3004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.3 g | 254% | |
| Saturated Fat | 166.0 g | 830% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1139 mg | 50% | |
| Total Carbohydrate | 321.6 g | 117% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 288.5 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1702 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
