What can I say? It’s been that kind of a week. I scooped myself some of the vanilla bean ice cream I made last week (the recipe is in a previous blogpost) and topped it with the caramel sauce I made using this recipe and a pinch of crushed pink himalayan salt. I omitted the lemon juice and coconut oil. The coconut ice cream with the caramel sauce was divine.
abbysveganrecipes 