Yield: approximately 1 quart

The aroma and appearance of Starbucks’ Caramel Macchiatos, those creamy cafe-caramel beverages to die for–but off-limits for vegans–inspired this delectable ice cream. Once again, I have based my creation on the never-fail formula in Wheeler del Torro’s The Vegan Scoop cookbook.

1 cup unsweetened soy milk, divided into 1/4 cup and 3/4 cup
2 tablespoons arrowroot powder
1 tablespoon instant coffee crystals (I use decaffeinated)
2 tablespoons vegan butter (I like Earth Balance)
3/4 to 1 cup packed brown sugar
2 to 2 1/2 cups plain soy creamer
1 tablespoon vanilla extract

In a small bowl, whisk together 1/4 cup soy milk, arrowroot powder and coffee until smooth and coffee is dissolved. Set aside. Place vegan butter and brown sugar plus one tablespoon of the remaining soy milk into a medium saucepan over medium-high heat, stirring constantly, until butter is melted and sugar is dissolved. Add remaining soy milk and the soy creamer and bring just to a boil, stirring occasionally. Remove from heat and quickly whisk in soy milk-arrowroot-coffee mixture until very smooth. Whisk in vanilla extract. Allow to cool to room temperature, whisk again if lumps remain, and then cover and refrigerate several hours or overnight. Whisk to remove any remaining lumps, and freeze according to your ice cream maker’s instructions. (I use a Cusinart electric ice cream maker.) Scrape into an airtight container and store in freezer.