Caramel sweethearts celebrate! A sweet and salty caramel dessert with vanilla and maple notes – sure to satisfy the most recognizing of non-dairy sweethearts! AIP, Paleo, and Dairy Free.
So this past summer I chose to figure out how to make my own frozen yogurt. With fixings I can joyfully expend. What's more, obviously share with every other person when this entire "strolling" thought hits.
The flavor helps me to remember the best espresso frozen yogurt I've at any point attempted, beat with a climax (excessively realistic, right?), and times numerous. In any case, there's no espresso in it. Or on the other hand even cream, as per the dairy business. It simply doesn't bode well, however I'll take it!
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Ingredients
- 2 cans coconut milk chilled and divided
- 1/2 cup coconut sugar
- 1/4 tsp flaky sea salt
- 1 tsp vanilla
- 2 tbsp maple syrup
- 1 tbsp arrowroot flour
Instructions
- Reserve a 1/2 cup of coconut cream from a chilled can. Heat up the cream in a small pan over low-medium heat.
- Heat a heavy-bottomed pan over medium heat. Add coconut sugar, stirring with a fork until sugar liquefies and starts to darken. Keep it away from the cool sides of the pan to avoid crystallization.
- Remove from heat and carefully add the reserved and warmed half cup of coconut cream and stir until you have a creamy amber liquid. Add salt and vanilla. Set aside to cool.
- Combine caramel with remaining coconut milk, maple syrup, and arrowroot in a blender. For best results, chill in refrigerator for a couple hours or overnight.
- Prepare according to your ice cream maker’s instructions. Serve immediately, or freeze until ice cream reaches your preferred hardness/texture.
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