John Myers
Sweet, Pop & Salty – Caramel Ice Cream and Fruits
The perfect sweet, pop & salty – caramel ice cream and fruits recipe with a picture and simple step-by-step instructions.
- 150 g Cashew nuts
- 600 ml Soy cream
- 300 ml Soy milk
- 9 tbsp Agave syrup
- 3 tsp Vanilla extract
- 3 tsp Tapioca starch
- 1 Msp Xanthan gum
- 30 ml Plant oil
- 50 ml Popcorn
- 1 pinch Sea-Salt
- 60 g Cane sugar
- 40 g Vegan butter
- 100 ml Soy cream
- 200 ml Vegan whipped cream
- 1 tsp Cheesecake flavor enhancer
- 2 piece Honey mangoes
- Put the ice cream machine’s freezer container in the freezer overnight.
- Soak the cashew nuts separately in warm water for an hour. Then pour off the water. Mix cashew nuts together with soy cream, soy milk, agave syrup and vanilla extract in a high-speed blender until smooth.
- Mix the tapioca starch with 1 tbsp soy milk until smooth. Put the cashew cream mix in a saucepan and bring to the boil while stirring. Stir in tapioca starch and simmer for half a minute over low to medium heat, stirring constantly. Remove from heat and stir in xanthan gum well. Chill the mixture in the refrigerator for at least an hour. Then set the ice machine to 20 minutes and pour in the ice cream with the stirrer running.
- Add the popcorn to the vegetable oil until it rises, season with salt.
- In another saucepan, bring cane sugar to the boil with a dash of water until it caramelizes. Add vegan butter and liquefy with soy cream. Bring to the boil until the mixture is solid and then pour over the popcorn and let cool down.
- Whip 6,200 ml of cream and stir it into the ice cream. Add the popcorn and mix everything together.
- Garnish the plate with the mango slices, arrange the ice cream and serve.
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