Because I didn’t gorge myself enough on esfihas (I did, though. I made a total pig of myself.) Kalisa made me her butterscotch sauce over coconut milk ice cream.
I wish this were harder to make and I wish it took a long time to cook and I wish it were made of exotic ingredients.
It’s NONE of those things and you may be finding yourself making this way too often because I can pretty much guarantee that you have all of these ingredients on hand (save the last one.)
Blame Kalisa. 😀
- 1/2 cup Earth Balance (or other vegan butter)
- 1 cup brown sugar
- 1 cup vanilla “milk” or “creamer” of your choice
- 1 tsp vanilla extract
- 1 tsp sea salt (optional)
- whiskey (optional, to taste – approx 2-3 tbsp)
Melt the Earth Balance in a saucepan. Stir in sugar, milk or creamer, vanilla and salt (if desired). Bring to a low boil and cook a few minutes, stirring regularly. Remove from heat and add a splash of whiskey if you’d like.
Let cool to room temperature and drown your ice cream in it!
This can be stored in an air-tight container in the refridgerator. Again, I’m sorry – blame Kalisa!