Vegan Salted Bourbon Caramel Ice Cream

This recipe was born because I had already made my Raspberry Rhubarb crisp, and I wanted ice cream with which to serve it. The problem is that dairy-free ice-creams in stores are outrageously priced, and they only come with two tablespoons. It was obvious that I would have to make it myself.

The flavor that I was looking for was Bourbon Vanilla. My first attempt came out more like a slushy rather than ice cream. Waaaa. It’s time to start again.

Round 2 was an absolute success! While trying to reduce the Bourbon to allow the ice cream to freeze, I accidentally made bourbon caramel. So amazing! We’re going to roll with it, even though the caramel flavor subdued the taste.

It’s super easy to make and only requires nine ingredients! Cashews are the base, with coconut milk added in large quantities. The Bourbon is infused in two different ways: first, at the base of the ice cream, and then again with a swirl just before it is finished. So amazing.

It’s perfect for fruit crumble, boozy sundaes, milkshakes and more. It’s

CreamyPerfectly sweet

It is SO easy to use

Subtly infused Bourbon

With a hint of sea salt, it’s caramel-y

Mega satisfying

It’s just about perfect

This Vegan gluten-free Raspberry Rhubarb crisp can be served plain or prepared as we did. This is a great pairing. It would be great with apple pies. Apples + Bourbon = Heaven. Enjoy!


  • Cashews: 1 1/2 cups (soaked for 6 hours or overnight)
  • 1 cup Bourbon
  • Cane sugar or granulated organic cane sugar: 1/2 cup
  • I used almond milk.
  • 1/4 teaspoon sea salt
  • Full-fat coconut milk in a 14-ounce can
  • 3 Tbsp coconut oil (melted)
  • 1 tsp pure vanilla extract
  • 1/4 cup agave nectar
  • Use 1 tbsp of tapioca starch OR arrowroot flour ( optional for thickening).


  • Place your ice-cream churning dish in the freezer overnight to chill. Make sure to soak cashews overnight OR for 6 hours the following day. Drain before adding to Blender.
  • Bring Bourbon, cane sugar, and a small pot to a simmer over medium heat. Reduce heat and simmer; DO NOT stir until a bubbly caramel forms. Stay close as it happens quickly, less than ten minutes. Remove from heat, add 3/4 of almond milk (3 Tbsp per original recipe // adjust the batch size if you change the original recipe), and sea salt. Stir. Allow to cool. Taste the cooled mixture and add salt as needed. At this point, you could add more Bourbon but do not exceed 2 tsp. (amount written in the original recipe // adjust for changes to batch size).
  • Blend all ingredients except the Bourbon and tapioca reductions. Scrape down sides as necessary. If you have the option, use “liquify”. It should be smooth and creamy with no chunks.
  • Blend again. Add the tapioca and HALF the Bourbon caramel. The remaining caramel should be chilled.
  • Add the mixture to an ice cream machine and stir according to the manufacturer’s instructions. This should take about 45 minutes. It should look soft serve.
  • Stir in the remaining bourbon reduction at the last minute OR add it in with a teaspoon to create a swirl.
  • Cover the container well and transfer to a freezer. Freeze for at least 4 to 6 hours or until the mixture is firm.
  • Soften by letting it sit for 10-20 minutes or 30 seconds in the microwave. It will keep up to a week but is best fresh.

Leave a Reply

Your email address will not be published. Required fields are marked *