Coconut Ice Cream with Soy Caramel Sauce By Claire Bassano
Lee Kum Kee

Coconut Ice Cream with Soy Caramel Sauce By Claire Bassano

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150g cashew nuts
300ml water
1 tin full fat coconut milk
2 tbsp Agave syrup
100g caster sugar
100g coconut sugar
100g pure cacao solids
50g coconut oil
1 tsp  vanilla extract
250ml  coconut cream
200g coconut sugar
Coconut flakes to serve.


1 Place the cashews in a bowl and pour over boiling water. Leave to soak for an hour.
2 Drain the cashew and place in a food processor with 300ml cold water and blend until smooth and creamy to make a cashew milk.
3 In a pan heat the coconut milk, syrup, sugars, cacao solids and coconut oil. Heat until it just begins to boil then remove from the heat. Add the cashew milk and use a stick blender and mix until well combined. Add the soy and vanilla. Leave to cool. Place in the fridge for 4 hours.
4 After 4 hours whiz again then transfer to a freezer proof container (I use a loaf tin lined with clingfilm) and place in the freezer and leave to go firm. After 2 hours , mix with a spoon and return to the freezer. Repeat the mixing process twice more after 60 minutes intervals and return to the freezer for another hour.
5 To make the sauce heat the coconut cream and coconut sugar together. Keep stirring until the sugar dissolves. Let the caramel bubble gently and keep stirring for 8 minutes until reduced. Remove from the heat and add the soy sauce. Serve with the ice cream.
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