Every now and then we need a change, specially talking about food. So, why not indulge yourself with this delicious Brazilian Carrot Cake?
So, you might be wondering what is so different about this cake. I mean, this is just a carrot cake, right? Well, let me try to explain it to you: when you think about a carrot cake, what is the image that immediately comes up to your mind? A light orange coloured cake, topped with a white and smooth cream cheese topping… and surprise! That’s not what we are going to make today. 🙂
This carrot cake is covered with a gorgeous chocolate glaze. Yep, you read it right, cho-co-la-te glaze. Do I need to say more?
Yep, I’m not kidding here, this is exactly what you’ve read: Salted Caramel Ice Cream. It is paleo, dairy free (vegan if you prefer) and no refined sugar in it my friends. Real food and absolutely yummy.
And in case you were wondering whether this is some sort of fake caramel, trust me, it’s real and amazing! Check the video above, can you see the perfect, gooey and smooth consistence? Plus, look at this combination of caramel and a creamy ice cream. Dear Lord, this recipe is to die for!
2 cans of full-fat coconut milk, chilled overnight
1 cup with remaining liquid extracted from the coconut milk above
2/3 of a vanilla bean (or 2 tablespoons of vanilla extract)
1/3 of a vanilla bean (or 1 tablespoon of vanilla extract)
Salted caramel sauce
Add all ingredients to a saucepan and keep stirring them in a medium heat.
Once the mixture gets a nice brown colour and a thicker consistency (approximately 4 minutes) turn off the heat.
Let it cool.
Ice cream – Part 1
Scoop the coconut cream from the coconut can and keep it in the freezer. We need only the “fat” part. Reserve the liquid.
Get 1 cup of that remaining liquid, add to the vanilla seeds and bean and bring it to boil. Turn off the heat and transfer the mixture into a container. Let it chill in the fridge as we need it completely cool (if you decided to use vanilla extract, you can skip this process). Remove the bean before using the mixture further.
Get a chilled bowl, add in that coconut fat we reserved and whip until creamy.
Once it gets a firm consistency, add the chilled vanilla liquid and mix them well.
Pour the ice cream in a container and leave in the freezer for 1 hour.
Ice cream – Part 2
OK, now we are going to pour half of this caramel into our vanilla ice cream (the other half use as a sauce when serving).
Get your ice cream and scoop over it some cooled caramel. Leave some room between each scoop.
Now, using a teaspoon swirl the caramel on the ice cream; the idea here is to leave a caramel trail in this ice cream exactly like Handy did in the video. Beautiful!
Put it back in the freezer and chill for more 3 hours before serving.
Pour more caramel sauce when serving. Have it in moderation as a special treat. 🙂