Vegan Non-Dairy Sticky Toffee Pudding Ice Cream - Vegan For Life

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Here are the ingredients/measurements:
Caramel Sauce
1/2 cup Agave syrup
4 tablespoons of butter
1 cup milk
Pinch of salt
Method
On low/medium heat place a deep saucepan and pour Agave Syrup. Bring to a boil – bubbles will start to rise in the pan. Keep stirring for 5-8 minutes. Caramel should be a light or dark amber color depending on whether you use dark or light agave syrup. (Please watch your caramel because it can quickly burn, and you will have a bitter caramel which you will have to discard.)
After caramel has been boiling and getting color for 5-8 mins add butter – it might bubble up. Take it off the burner and stir. Add milk and stir. Let simmer and thicken up a bit for about 3-5 mins. Pour into a jar and let cool. It will thicken up. You can warm up again for a pouring consistency.
CAKE
1 ¼ cups flour
1 cup of pitted dates (without pits)
5 tablespoons vegan butter
¼ tsp Baking Soda
¾ cups date sugar
¾ cups water
Pinch of salt
1 tsp vanilla
METHOD
Place dates and water in saucepan and bring to boil. Boil for 10-15 mins until softened. Let cool and process. Mix all dry ingredients in separate bowl. In another bowl, mix softened butter and add Date Sugar. Mix well. Add processed dates and vanilla. Mix. Add flour mixture and incorporate well. Place mixture in a buttered 9 inch pan and spread out evenly. Bake for 15-20 mins at 350 degrees.
Make sure that you have your caramel sauce at hand so you can pour it over the hot cake. Don’t forget your bamboo skewers or just poke holes with a fork to let the caramel sauce ooze into the cake.

Ice Cream Mixture
3 cups Brazil Nut Milk
1 cup coconut evaporated milk
4 tablespoons of Agave or to your taste
2 teaspoons PURE Vanilla ESSENCE/EXTRACT

METHOD
Mix all ingredients very well. Place in refrigerator for 1-2 hours or overnight preferably. If you will do this the same day – it will make sense to do the mixture first and while you are doing the cake etc., your mixture is cooling. If you are doing this in an ice cream maker, follow the directions given. As ice cream mixture begins to harden, add chunks of pudding and pour about three tablespoons of caramel or your heart’s desire into the mixture. Continue to mix until ice cream is a soft serve. Then put into container and place in freezer for about 2 hours. Enjoy!!!


I am a writer and Mom of a child on the Autism spectrum. My passions are politics and food.
I was - and still am successful in the healing process of my son and family. I have the experience and knowledge to help you navigate the food system – a system which is filled with pitfalls mixed messages. If it is imperative for you to get on track with your eating habits or if you have a child on the Autism Spectrum come along with me and I will guide you to optimum health and well-being. I learned the hard way by trial and error and I finally I can say that I have mastered the art of eating for health and longevity.

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