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Ice Cream with Red Bean and Caramel Sauce

Course: Dessert
Cuisine: asian
Keyword: ice cream, ice cream desserts
Prep Time: 20 minutes
Cook Time: 1 hour 25 minutes
Cooling time: 4 hours
Total Time: 1 hour 45 minutes
Servings: 4 Servings
Author: Una Rose
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Ingredients

  • 2 pints Vegan ice cream
  • 1 cup red beans cooked until soft and chilled
  • 4 rings pineapple
  • Canola oil for grilling pineapple

Caramel Sauce:

  • 1 1/2 cups coconut sugar
  • 1/2 cup water
  • 1 cup coconut milk refrigerated for at least 4 hours
  • 2 tablespoons coconut oil

Instructions

  • Making the caramel sauce: Over medium high heat, bring the coconut sugar and water to a boil while stirring.
  • Once boiling, stop stirring and let boil until slightly thickened, about 3-5 minutes.
  • Reduce heat slightly and add the coconut oil and the coconut milk, gradually, taking care as the milk may boil up and over. Boil and stir for another 5-7 minutes until creamy and slightly thickened.
  • Once sauce is done, pour caramel into a non plastic container and let cool for an hour at room temperature and then for 4-6 hours in the fridge. This will thicken it up.
  • Grilling pineapple: heat a little oil in a pan. Once hot add the pineapple and grilled on both sides until browned. Remove from heat let cool and then refrigerate until use.
  • Once the caramel sauce is cooled, combine it with the red beans. Stir gently to mix.
  • Pour the sauce over ice cream in bowls and garnish with the grilled pineapple.