This vegan caramel blizzard is so easy to whip up. It hits the spot on warm days, and perfectly acceptable for eating on cold ones too. It’s made with a rich and creamy vegan ice cream base and drizzled with a homemade cashew-caramel sauce. Thank you to Star Market for sponsoring this post!
What Makes the Magic: This Homemade Cashew-Caramel Sauce!
This cashew-caramel sauce is a literal melt-in-your-mouth topping that’s perfect over vegan ice cream. Made with just five ingredients, it’s super easy to whip up and hard to resist once cooled down. When drizzled over cold ice cream, this sauce hardens up, creating a perfect shell to crack into. You can also refrigerate to create a cookie-dough texture that’s perfect plain or sprinkled with bits of chocolate. It’s perfectly rich, sweet and salty!
Ingredients used to make this recipe
This post is in partnership with Star Market for their OOrganics® and Open Nature® line of products. Your local neighborhood Star Market stores have the quality products you want, from gluten free to plant based, all at a great value.
For this recipe, I used OOrganics refined coconut oil, raw blue agave syrup, unsweetened organic almondmilk and their organic nut trio blend. OOrganics are all USDA-certified organic while still being affordable. I also used Open Nature creamy cashew butter and their salted caramel cluster cashewmilk non-dairy frozen dessert. The Open Nature brand is dedicated to clean, minimally processed products, free from 110 food additives like nitrates, benzoates, artificial flavors and preservatives.
Where to find ingredients for this recipe
The OOrganics and Open Nature lines are available exclusively at Boston‘s Star Markets, but if you live outside of the area, you can also find them at any Albertsons family of stores across the country, including ACME Markets, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, United Supermarkets and Carrs/Safeway. Visit starmarket.com/exclusivebrands to shop online or find a store near you.
Once you’ve whipped up your cashew-caramel sauce, set it aside at room temp. It will thicken and darken in the next hour or so, creating the perfect texture to drizzle over your vegan blizzard.
This vegan version of a blizzard is made with just two ingredients: OOrganics Almondmilk and Open Nature Salted Caramel Cluster Non-Dairy Frozen Dessert.
How to make a vegan blizzard
Chill the bowl of a stand mixer for at least 30 minutes. Grab your paddle attachment and beat the Cashewmilk frozen dessert and Almondmilk together for 15 seconds or until creamy and slightly smooth. Don’t overmix or your blizzard will get too loose.
This is the creamy texture that you want! It’s ready to be served. Drizzle with the cashew-caramel sauce and top with vegan dark chocolate chunks and crushed nuts.
Check out more of these sweet treats!
German Chocolate Cake Frosting Truffles
Raw Chocolate Cups with Blueberries and Cashews
Vegan Caramel Blizzard
- Total Time: 1 hour
- Yield: 2 servings
- Diet: Vegan
Description
This vegan caramel blizzard is made with a homemade cashew-caramel sauce. It makes a perfect topping over vegan ice cream. Made with just five ingredients, it’s super easy to whip up. Drizzle over cold ice cream or refrigerate to create a cookie-dough texture. This sauce is perfectly rich, sweet and salty!
Ingredients
for the salted cashew-caramel sauce
- ½ cup OOrganics® organic refined coconut oil
- 4 tsp OOrganics® raw blue agave syrup
- 3 TB Open Nature® creamy cashew butter (this also works great with Open Nature® almond butter)
- ¼ tsp vanilla extract
- a generous pinch or two of flaky sea salt
for the vegan blizzard
- one container Open Nature® Salted Caramel Cluster Cashewmilk Non-Dairy Frozen Dessert, left out to slightly defrost for 5–10 minutes
- 1/3 cup OOrganics® unsweetened, organic original almondmilk
- handful of OOrganics® organic nut trio blend, crushed in a food processor
- handful of dark chocolate vegan chunks
Instructions
for the salted cashew-caramel sauce
- In a small saucepan, melt coconut oil over low heat. Remove from heat and stir in agave and cashew butter. Adjust agave and salt to taste, if desired. Stir until smooth. Add in vanilla and salt.
- Transfer caramel mixture to a bowl to cool at room temp. Caramel with darken and thicken as it cools after about an hour. Drizzle over ice cream!
for the vegan blizzard
- Place the empty bowl of a KitchenAid into the freezer for at least 30 minutes to chill.
- Transfer cashewmilk ice cream and almondmilk into bowl. Using the paddle attachment on low, beat for 15 seconds until slightly smooth. Do not overmix.
- Transfer to bowls or glasses. Top with the salted caramel, nuts and vegan chocolate chunks.
Notes
- Once drizzled over ice cream, the caramel will harden, creating a “magic shell” you can crack into with a spoon.
- Chill for at least an hour in the refrigerator to create a “cookie dough” texture. Microwave for 5 seconds and stir to loosen back up if needed.
- Prep Time: 1 hour
- Category: Dessert
- Method: Chilled, Mixed
- Cuisine: American
Keywords: vegan blizzard, vegan caramel, vegan caramel sauce, dq vegan, vegan caramel blizzard
Thank you to Star Market for sponsoring this post. I had the opportunity to work with a plant-based selection of OOrganics and Open Nature products from my local Star Market in Boston—check out your local family of Albertsons stores to see what’s available in your area.
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