Caramel Ice Cream Cups with Nature Charms Caramel Sauce

Indulge in these delightful caramel ice cream cups topped with a rich, homemade caramel buttersalt sauce. This dessert beautifully balances the creamy sweetness of the ice cream with the deep, buttery flavor of the sauce, all while being gluten-free and dairy-free. Perfect for those looking for a sweet treat that respects dietary restrictions without compromising on flavor.

Ingredients:

• 2 cups coconut milk (full fat)
• 1/2 cup coconut cream
• 3/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1/2 cup coconut sugar
• 1/4 cup dairy-free butter
• 1/2 cup almond milk
• 1/4 teaspoon baking soda

Instructions:

1. In a mixing bowl, combine coconut milk, coconut cream, maple syrup, vanilla extract, and sea salt. Whisk until smooth.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
3. Transfer the ice cream to cups and freeze for at least 4 hours or until firm.
4. To prepare the caramel buttersalt sauce, melt dairy-free butter in a saucepan over medium heat.
5. Add coconut sugar and almond milk, stirring continuously until the sugar dissolves and the mixture begins to bubble.
6. Add baking soda and continue to stir for another 2-3 minutes until the sauce thickens. Remove from heat and let it cool slightly.
7. Once the ice cream is ready, scoop it into the prepared cups and drizzle with the warm caramel buttersalt sauce before serving.