Hot off my latest post, I have another Ninja CREAMi recipe for you: a vegan salted caramel ice cream!
I’m so excited to share this recipe. As I’ve mentioned in a few posts, I have always loved my ice creams.
However, lately, I’m noticing most non-dairy ice creams are problematic for two reasons:
- too much sugar – they are unnecessarily sweet
- most have pea protein (see this post) – I’m talking all So Delicious, all Ben & Jerry’s (even though they are sickly sweet to me), and store-brand like Whole Foods 365 brand. Just pick one up and look for it in the label, it’s most likely there. 😖
What’s an ice-cream-loving girl to do? Make her own vegan ice cream with the Ninja CREAMi!
Now, I know I’ve only brought you two Ninja CREAMi recipes so far. But I’ve been playing with more flavors like chocolate (of course). 😬
But today we talk about this Vegan Salted Caramel Ice Cream using the Ninja CREAMi.
It’s divine. I love it. I’m a sucker for caramel, maybe more than chocolate. Depends on the mood. 😬
And while this homemade vegan ice cream recipe is sweet – it’s not sickly sweet like many commercial brands.
At one time I enjoyed those commercial dairy-free ice creams. Now, most are too sweet (pea protein or not). I know it’s largely due to my daily fascia flo practice. My food preferences – and cravings – have changed. I haven’t done anything differently in my life except my daily flo. And because this myofascial work connects with all the energy meridians of Chinese Medicine, it improves the energy flow through our systems and to our organs. So it tracks that with time our digestion and nutrient absorption improves and dietary choices can be influenced by those shifts.
So while I still enjoy something sweet, I have less of it. And, I don’t want the hyper-sweetened foods that I used to crave.
Kind of brill!
Anyhow, back to the salted caramel ice cream…
It’s sweet but not sickly and has a lusciousness that isn’t cloying or heavy.
It’s also not high in fat. There is just a small amount of nut butter, which you can omit if you must. If you must! A little goes a long way to enhance the texture.
Of course we must talk about the star ingredient in this ice cream. What could it be?
You guessed it. Sweet potatoes.
Sweet potato, oh humble sweet potato, how we love the sweet potato!
I use the Hanna sweet potato in this vegan ice cream, as I do with this recipe. It’s preferable to the orange for this recipe. It has a softer taste which lends itself well to this vegan salted caramel ice cream.
So, please try this homemade ice cream with a Hanna sweet potato. If you cannot find one in your area, sure try an orange. It will have a slightly different taste and color.
Now, I know I’ll be asked about using dates or date sugar instead of coconut sugar in this salted caramel ice cream. I’ve added a note in the recipe about that.
I think we’re ready for homemade vegan ice cream! Are we ready? Spoon on in!… x Dreena
Vegan Salted Caramel Ice Cream
Once again, sweet potatoes step in to create a magical ice cream!
Instructions
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In a high-speed blender, puree all ingredients until very smooth. Transfer the mixture to a CREAMi container and freeze (see note). Once fully frozen, place in CREAMi machine and set to ice cream function, running through that cycle twice. Serve! Once at an easily scoopable, smooth texture, serve! Makes 1 pint
Notes
Nut Butter Note: A touch of mac butter or raw cashew butter will give this ice cream an extra depth of luxuriousness. Even 1 tbsp is lovely. But you can omit if you need a lower fat content. I use Wilderness Poets macadamia or raw cashew butter.
