Butterscotch Sundae with Smoked Almond Praline and Vanilla Ice Cream

Vegan butterscotch is not something you come across often, not something I have ever even seen sold in stores. The solution? Make it yourself! It's simple to put together and is great drizzled over home made ice cream or with apples.

Vanilla ice cream served in a crispy cinnamon-sugar phyllo cup, drizzled with butterscotch and topped with salty, smoked almond praline.

Butterscotch Sauce
1/4 cup vegan butter
1 cup packed organic brown sugar
3/4 cup coconut cream
1 tbl vanilla extract
1/2 tsp pink himalayan salt, fleur de sel or sea salt

Melt the butter in a small saucepan and add the brown sugar. Stir to combine with a wooden spoon. Keep cooking and stirring for 5 minutes until the mixture is bubbly and the sugar is no longer grainy.
Slowly poor in the coconut milk and reduce the heat to medium. Cook and stir often for exactly 10 minutes.
Let cool slightly then add the vanilla and salt. Store at room temperature.

Smoked Almond Praline
1 tsp lemon juice
3 tbl water
1 cup organic cane sugar
1 1/2 cup toasted almond slices
pinch of smoked salt
pinch of black pepper

Prepare a baking sheet with parchment or foil.
Combine the lemon juice, water and sugar in a small pot and place over high heat. Do not stir but rather swirl the pan around. Bring to a boil and cook until the sugar has become a caramel color. Add the almond slices and stir to combine. Drop onto your baking sheet and spread quickly into chunks. Sprinkle with salt and pepper and let cool.

Vanilla Ice Cream
2 cups coconut milk
1 1/2 vanilla hemp milk
1 cup organic cane sugar
1 tsp arrowroot 
pinch of sea salt
1 tbl vanilla extract

In a small pot combine both milks, sugar, arrowroot and salt. Whisk to combine and cook over medium-high heat. Once boiling, cook 10 seconds longer then remove from the heat. Add the vanilla and chill the mixture until completely cold.
Transfer to an ice cream making and churn according to your brand's instructions or until the mixture is the consistency of soft serve.
Remove from the chill bowl and freeze to harden up completely.

Phyllo Cups
1 tube phyllo, thawed
3 tbl coconut oil, melted
2 tbl organic cane sugar
1 tbl cinnamon

Preheat the oven to 350. Grease a muffin pan.
Unroll the phyllo log and cut into 10 equal rectangles. Layer the phyllo into each muffin cup (about 5 layers thick). Brush with oil and sprinkle with cinnamon sugar.
Bake for 12 minutes until golden brown and crispy.