1 13.5ozcan lite coconut milkminus 1 cup (to use in the caramel), refrigerated
¼-½cupunrefined turbinado or coconut sugar
2teaspoonsvanilla
pinchof fine-grain sea salt
½cupunsweetened shredded coconut
1cupvegan shortbread cookie crumbs
For the caramel swirl:
½cupunrefined sugar
1cuplite coconut milk
2teaspoonsvanilla
big pinch fine-grain sea salt
For the chocolate swirl:
½cupchocolate chips
2-3tablespoonsnon-dairy milk
Instructions
In a blender, combine coconut milk, sugar, vanilla and salt. Freeze as directed in an ice cream maker. When the ice cream is nearly finished, add the coconut and cookie crumbs.
While ice cream is freezing, make the caramel and chocolate swirls. Once the swirls are ready and the ice cream is done freezing, place several scoops of ice cream into a freezer-safe container and drizzle with chocolate. Add another scoop and drizzle with caramel. Continue alternating scoops of ice cream with swirls until all ingredients are used up. Freeze for several hours to harden to a scooping consistency. After being thoroughly frozen, ice cream will need to sit at room temperature for about 15 minutes to soften for scooping.
For the caramel:
Cook the sugar without stirring until caramelized, keeping an eye on it. Whisk in the coconut milk in a thin stream and cook for approximately 10 minutes until thickened and darker in color. Remove from heat and whisk in vanilla and salt. Let cool.
For the chocolate swirl:
Combine chocolate chips and milk; microwave for 1 minute. Stir until melted.