Vegan Cold Brew Ice Cream with Salted Bourbon Caramel Sauce – Christiann Koepke

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Could there ever be such a thing – incredibly delicious, healthy, vegan ice cream?! If you’re not keen on the bourbon and liqueur additions, just add extra vanilla for an equally delicious alternative.

Servings: 3 cups

Vegan Cold Brew Ice Cream

  • 214 g 1 1/2 cups raw cashews, soaked for 4-6 hours
  • 220 g 1 cup full fat coconut milk
  • 160 g ⅔  cup cold brew coffee
  • 52 g 1/4 cup coconut oil, melted
  • 85 g 1/4 cup maple syrup
  • 2 large medjool dates pits removed
  • 1 teaspoon bourbon
  • 1 teaspoon coffee liqueur
  • 1 teaspoon vanilla
  • Pinch sea salt

Salted Bourbon Caramel Sauce

Makes : approx. 1 cup

  • 110 g ½ cup canned coconut cream, full fat (White cream portion only – no water. *May need to chill in fridge to separate)
  • 150 g ¾ cup dark muscovado sugar (or regular brown sugar)
  • 1 vanilla bean seeds removed
  • 2 tablespoons pure maple syrup
  • 2 tablespoons ghee or coconut oil
  • 1 tablespoon bourbon
  • pinch sea salt to taste

Prepare the ice cream:

  • 1. If you’re using an ice cream maker, follow manufacturer’s directions and prepare accordingly.

  • 2. Soak your cashews for approximately 4 hours in filtered water.

  • 4. In a high speed blender, add all ingredients and blend until creamy and smooth – about 3-4 minutes depending. 

  • 5. Freeze ice cream with your ice cream maker of choice, or simply place mixture in freezer safe container and freeze for at least 4 hours.

  • 6. About 45 minutes before serving, allow to warm slightly at room temperature (it will be rock solid straight from the freezer).

  • 7. Drizzle with caramel sauce if you like and enjoy!


Prepare the caramel sauce:

  • In a small saucepan over medium heat, add maple syrup and 2 tablespoons water. Stir. Whisk in sugar until it dissolves.
  • Increase heat to medium-high; boil, occasionally swirling pan and brushing down sides with a wet pastry brush, until deep amber color forms, 5–6 minutes. 

  • Prepare vanilla – scrape beans from pod. Set aside.
  • Remove sugar mixture from heat momentarily. Stir in vanilla and coconut cream (no water portion).
  • Return to medium heat and whisk until smooth and thick, about 1-2 minutes.

  • Remove from heat, whisk in ghee and salt to taste. Add bourbon, stir.
  • Let cool at room temperature. It will thicken as it cools. 

  • Store leftovers in sealed jar for 2-4 weeks, warming slightly to pour when enjoying.