By Twinkle VanWinkle, LIN Lifestyle Expert
This simple ice cream is one of our family’s favorite summertime sweets and after-dinner treats.
With someone lactose-intolerant at home, we never have to leave anyone out. Coconut and almond milks blend nicely with the cocoa flavor and the butteriness of the caramel.
It’s not completely vegan, but leave out the caramel or replace with a vegan-version and this rich treat will quickly become your favorite.
Chocolate with Caramel Ribbon Ice Cream
- 2 cups coconut milk
- 1 cup almond milk
- ½ cup honey
- ½ cocoa
- ¼ tsp. sea salt
- ½ cup Best Boy & Co. Bourbon Barrel Caramel Ribbon
Place all ingredients – except the caramel – in a large bowl and mix well.
Place this mixture in your ice cream maker and churn according to manufacturer’s directions.
At the end of churning, layer ice cream ½ cup at a time alternating with 2 tbs. of caramel in a container, drizzling caramel over ice cream (the ribbon). Layer in another scoop of chocolate ice cream and another drizzle. Repeat until finished.
Refrigerate for at least three hours before serving.
Twinkle VanWinkle has over 20 years of professional cooking under her apron strings, feeding thousands of friends, family and other folks. She baked apple pies for the “Oprah Winfrey Show” and has appeared on Food Network’s “The Best Of…” Along with producing dynamic lifestyle content for LIN Media, she is a mother, urban gardener, chef, musician and social media fanatic.