This recipe started because I knew I was making my Raspberry Rhubarb Crisp and I wanted some ice cream to serve it with. One problem though: store-bought dairy-free ice creams are OUTRAGEOUSLY priced and you only get like 2 tablespoons. Obviously, I had to make my own. The flavor I wanted to go for was bourbon vanilla. My first attempt turned out more like a slushy than it did ice cream. Waaaa. Back to the drawing board. Round 2 was a total success! I accidentally made bourbon caramel whilst trying to cook down the bourbon so it would allow the ice cream to freeze. SO amazing! Even though it subdued the taste of the bourbon, the addition of the caramel note was mind blowing, so we’re rolling with it! This ice cream requires just 9 ingredients and is super simple to make! It’s cashew-based with a heavy touch of full fat coconut milk. It’s infused with bourbon caramel two ways: once in the base and a second time with a last minute swirl while it’s churning. So amazing. The result? The creamiest, dreamiest vegan ice cream of your life. This ice cream is perfect for fruit crisp, boozy milkshakes, sundaes and more. It’s CreamyPerfectly sweetSO smoothSubtly infused with bourbonCaramel-y with a touch of sea saltMega satisfyingAnd just kind of perfect Serve plain or as we did, with this Vegan Gluten Free Raspberry Rhubarb Crisp. Such an amazing pairing. This would also go well with apple pie. Apples + Bourbon = heaven. Enjoy!
