Cool off this summer with our dairy free caramel ice cream sandwiches! These are homemade so you know exactly what's in them, and they are completely dairy free, vegan, gluten free, and peanut free.Gluten free, dairy free, vegan; Free of: peanuts, tree nuts, eggs
½cupSilk half and half or Silk heavy cream(or additional canned coconut milk)
Instructions
Wet Method Caramel
Add the sugar, water, and cream of tartar to a small heavy-bottom saucepan.
Heat and simmer over low to medium-low heat, stirring occasionally.
The sugar water will change forms a few times. After a little bit, it will for a sugar crust for a little bit right before it melts again and deepens in color. This is normal, continue to stir periodically, but avoid scraping down the sides too much.
As the color starts changing, stir more frequently. Once it starts to get a darker straw color or amber color, remove from the heat right away and whisk in the dairy free butter (it won't completely mix in yet, that's fine).
Add the coconut milk, vanilla, and salt and whisk again until everything is fully mixed and smooth.
Pour into a heat proof container (a heat proof glass container is good), and allow to cool. It will thicken as it cools, and will be thick once it's completely cooled.
This makes about 1 cup of caramel.
There will be extra caramel from this recipe, you can use the additional caramel wherever you like (lattes, ice cream, etc.)!
For more in-depth instructions and photos, go to our wet caramel recipe post. If you want an easier caramel recipe, check out our easy caramel recipe.
Chocolate Chip Banana Bread Cookies
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper (don't skip the parchment paper since these cookies tend to stick slightly).
Add the ripe bananas to a medium bowl and smash with a fork or flat whisk.
Whisk in the dairy free milk and maple syrup.
Stir in the GoNanas mix and stir, a thick batter will form.
Scoop onto the parchment covered baking sheet and smooth out slightly.
Bake for 14 minutes.
Cool on the pan for about 5 minutes before removing to a wire cooling rack. Cool completely before assembling the ice cream sandwiches.
This makes about 20 cookies.
Caramel Ice Cream
Take 1/2 cup of the caramel and whisk it into the room temperature canned coconut milk (cold milk will make this harder to mix together).
Once this is mixed and smooth, whisk in the creamy oatmilk and the Silk half and half or Silk heavy cream (or just use more canned coconut milk).
Turn on your ice cream machine and pour this mix into the ice cream maker and churn for about 20 minutes or until your ice cream is a thick soft serve consistency.
Makes about 2 ½ cups of ice cream.
Scoop out the ice cream and assemble the ice cream sandwiches right before eating.
If you assemble these ahead of time, wrap in freezer paper, parchment paper, or plastic wrap and freeze until ready to eat.