Anajak Thai chef-owner Justin Pichetrungsi's ice cream sundae features vegan ice cream (he uses L.A.-founded Awan made with coconut cream) and a vegan Thai tea caramel, made with plant butter. You can use the ice cream of your choice — and whatever butter you like for the caramel sauce.
made with coconut cream) and a vegan Thai tea caramel, made with plant butter. You can use the ice cream of your choice — and whatever butter you like for the caramel sauce. The sundae is garnished with crispy-crunchy fried bananas, another of his vegan recipes . And instead of a cherry on top, he uses peeled lychees. Watch the video below — part of our Chef That! series — to see how Pichetrungsi puts together the sundae.
Add 5 tablespoons brewed Thai tea. Add the cream of tartar . Stir with a rubber spatula continuously until the sugars dissolve, 1 to 2 minutes. Continue to stir until the caramel sauce starts to froth vigorously, about 3 to 3½ minutes. Then add the plant butter, coconut milk and salt, stirring to combine. Stir for 1 to 2 minutes, then turn the heat to low and stir occasionally, until reduced to about the consistency of condensed milk, about 5 minutes. Remove from heat and set aside to cool.
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