Ingredients: Salted Caramel Sauce: 1/2 cup full fat coconut milk 3/4 cup (125gm) coconut sugar 2 tablespoons maple syrup 1/4 teaspoon sea salt or kosher salt 1 teaspoon vanilla extract Ice Cream: 1 can light coconut milk 1 12oz container firm silken tofu 1/4 teaspoon salt 100 drops liquid vanilla stevia (yes, really, count them out!) 2 teaspoons guar gum Directions: Combine the full-fat coconut milk, coconut sugar, maple syrup, and salt in a small saucepan. Whisking constantly, bring to a low boil. Reduce heat and simmer for about 3 minutes, whisking often. Remove from heat and stir in vanilla extract. Allow to cool, then transfer to a bowl and refrigerate, covered, until cold (may be prepared a day in advance.) In a blender or food processor, combine the light coconut milk, silken tofu, salt, and chilled salted caramel. Process until smooth. Add guar gum and blend again. Churn mixture in an ice cream maker according to manufacturer's directions. Transfer to an air-tight container and freeze for several hours or overnight, until firm.