Bourbon Salted Caramel Pecan Ice Cream {Vegan}

Creamy, rich, boozy and full of delicious caramel with a bit of pecan crunch, this ice cream will satisfy your sweet tooth and keep you cool.

For the Ice Cream:
1 C Cashews, soaked overnight (or at least 6 hours)
2/3 C Water
1 1/2 tsp Vanilla Bean Paste or Vanilla Extract
1/3 C Maple Syrup
1/2 C Almond Milk
1/4 tsp Guar Gum
Pinch of Sea Salt
1/3 C Pecans, toasted and chopped

For the Caramel:
3/4 C Sugar (5 7/8 oz)
1 1/2 tsp lemon juice
1/3 C Coconut Milk,[/url] full fat
2 tsp Bourbon (I like Jim Beam)
1/4 tsp Fleur de Sel or Sea Salt

View the full recipe at Vanilla And Bean →