Thursday, 21 August 2014

Recipe: Vegan Caramel Pecan Ice Cream Dessert

  • ¾ cups + 2 tbsp whole wheat flour
  • ½ cup quick-cooking oats
  • ½ cup chopped pecans
  • ½ cup packed brown sugar
  • ½ cup coconut oil (or vegan margarine, melted)
  • ¾ cup caramel sauce (see below)
  • 1 quart vegan vanilla ice cream, softened
  • Vegan Caramel Sauce
  • 1 cup brown sugar
  • ¼ lb (1/2 cup) vegan margarine
  • 1 tsp vanilla
  • 1 tsp cornstarch

  • To make the caramel sauce: melt the margarine in a small saucepan. Stir in brown sugar and vanilla, stirring constantly until the sugar is smooth and melted. Add cornstarch and stir until it is evenly distributed and the sauce is smooth and shiny. You should end-up with 1 cup of caramel sauce so set aside ¾ cup for this recipe and store the rest in the fridge for another use.
  • Preheat oven to 400F/200C.
  • Combine flour, oats, pecans and brown sugar in a large bowl. Mix in the coconut oil (or margarine) until evenly distributed.
  • Spread the mixture in a thin layer on a baking pan and bake for 15 minutes, stirring every 5 minutes. Crumble the mixture while it is still warm and let cool.
  • Press half of the crumb mixture into an 8×8 dish (or covered plastic container if you plan on eating it over a few weeks) Drizzle half of the caramel sauce on top and spread the ice cream on top. Top with remaining caramel sauce and crumb mixture.
  • Cover the dish well (either with a lid or double foil) and freeze until firm (it will keep up to a month if well covered).
  • Remove from the freezer 5 minutes before cutting into squares and serving.

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