Vegan Burnt Sugar Ice Cream
Fat is the name of the game here, but if you want to substitute the canned coconut milk, opt for a vegan creamer with a coconut cream base.
CREAMi PREP TIP: Make the most of your time by prepping several CREAMi™ Pints at once! Incorporate your favorite ice cream ingredients into your weekly grocery trip, then, Creamify™ on demand whenever a craving strikes! Looking for more pints? Purchase more at www.ninjacreami.com.
Ingredients
- 3 vegan eggs
- 1 cup unsweetened soy milk
- 1/2 cup unsweetened vegan creamer
- 1/4 cup packed dark brown sugar, plus more for garnish
- Pinch of kosher salt
- 1/4 cup granulated sugar
- 1 tablespoon water
- Medium Bowl
- Medium Saucepan
- Whisk
Instructions
Step 1
Prepare vegan eggs as instructed on box. Add the soy milk, creamer, brown sugar, salt, and vegan egg to a medium bowl and whisk until fully combined.
Step 2
Place the granulated sugar and water in a medium saucepan over medium heat and cook, swirling occasionally until the mixture begins to caramelize, about 5 minutes.
Step 3
When the sugar has caramelized, slowly add in the vegan egg mixture and gently stir to combine.
Step 4
Remove the base from heat and pour into an empty CREAMi™ Pint. Place pint in an ice bath. Once cooled, place storage lid on pint and freeze for 24 hours.
Step 5
Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 6
Select ICE CREAM.
Step 7
When processing is complete, remove ice cream from pint, top with brown sugar and serve immediately.