Vegan Caramelized Onion Ice Cream
You might not consider caramelized onions suitable for dessert, but they make a surprisingly deep, sweet, and complex treat.
INGREDIENTS | YIELD: 1 QUART
- ½ cup thinly sliced onions
- 1 tablespoon extra-virgin olive oil
- ½ cup unrefined sugar
- ⅔ cup shiraz wine
- Juice and zest of 1 orange
- 12 ounces extra-firm tofu
- 1 cup coconut milk
- Pinch salt
- 2 tablespoons aged balsamic vinegar or balsamic glaze
Add onions, olive oil, and sugar to a small sauté pan. Gently cook over low heat, stirring occasionally, until onions are deep brown in color, about 15–20 minutes. Be careful: Toward the end, the caramelization process turns quickly from caramel to burnt sugar.
Place onion mixture in a blender along with wine, orange juice and zest, tofu, coconut milk, and salt. Blend until smooth. Refrigerate overnight.
Add to ice cream maker and follow manufacturer's instructions for freezing. When ready to serve, drizzle with balsamic vinegar or glaze.
