Vegan ice cream with maca and homemade caramel

Gluten free
Do you want to make ice cream at home, for the kids? These vegan popsicles with caramel are super delicious. They are best when they just turned frozen, that is after about 4 hours. Making your own ice cream without ice cream machine can be quite a challenge. To not get ice crystals, the ratio of fat and sugar has to be just right. If there are unexpected ice crystals in it, it helps to use some extra maple syrup next time. Oh and the caramel is of course not a must, but it takes these ice creams really to the next level!
DessertIce cream and desserts6-8 popsicles30 minutes preparation4 hours waiting




Ingrid Duifhuizen
Ingrid is the brand manager at TerraSana. She loves food - cooking, eating, sharing meals, writing, and talking about it. Recipe development and food photography are her passions on the side.

This is how you make it

  1. Put all ingredients for the popsicles in a blender and mix until smooth.
  2. Pour into ice cream molds and leave it in the freezer for at least 4 hours.
  3. Make the caramel by bringing coconut milk and coconut blossom sugar to the boil in a saucepan. Stir once in a while. Let this reduce for about 20-30 minutes, until a soft, golden brown caramel is formed.
  4. Remove the ice cream from the freezer 5 minutes beforehand and decorate with caramel and crushed cashew nuts.