Carmelized Plantains and Caramel CookieDough Soy Kreme
Caramel Cookie Dough Ice Cream:
2 tbsp cornstarch
1/2 cup cold soy milk
1/2 cup raw sugar
2 cups Silk soy creamer
1 cup soy milk
1 vanilla bean, scraped
Mix the ½ cup soy milk with the cornstarch and set aside. In a saucepan heat the soy creamer, milk and sugar- stir until it comes to a boil. Add cornstarch mixture and stir until you see it is starting to thicken. Add the vanilla. Cool. Add to an ice cream maker and process about 30-40 minutes then pour into container and freeze 30 minutes.
Add the cookie dough and some of the caramel (reserved from plantains) when it is very thick and complete the freeze.
1/2 cup all-purpose flour
2 1/2 tablespoons brown sugar
3 tablespoons white sugar
2 tablespoons vegetable margarine
1/8 teaspoon vanilla extract
2 tablespoons water
In a medium bowl, mix together the brown sugar, white sugar, and margarine until smooth. Stir in vanilla and water. Mix in the flour until well blended. Shape into a loaf or log, and freeze for 1 to 2 hours.
Cut into small chunks, and mix into softened ice cream. Freeze for 15 minutes or until firm before serving.
I made a batch of cookies and crumbled a top the soy kreme….after I caramelized the plantains in 1 tbsp margarine, ¼ cup brown sugar, 2 tbsp agave and 4 tbsp soy creamer.