This indulgent treat started in Karaoke bars in Japan. The popular Asian dessert can now be found in coffee houses across the US. With so many great dairy-free “ice cream” flavors available in supermarket cases, use your favorite to create endless varieties.
4 slices Ener-G Gluten-Free Texas Toast
1 pint of frozen dairy-free ice cream
Vegan chocolate syrup
Coconut whipped cream
1 can (13.66 oz) unsweetened coconut milk
1/4 cup organic cane sugar
Plant-based sweetened condensed milk:
In a medium saucepan over medium heat, mix together unsweetened coconut milk and sugar together until incorporated. Bring mixture to a simmer, whisking occasionally. Cook until the mixture is reduced by 50%, approximately 20 minutes. Pour into a small glass jar or container to cool.
Slice each piece of Ener-G Gluten-Free Texas Toast into 3 even toast sticks. Toast Ener-G GF Texas Toast in toaster oven or oven until lightly browned. Place toast sticks on board and spread Vegan margarine. Gently cut each toast stick into 3 even cubes. Assemble toast cubes on a dessert plate to reform the bread slice, then spread a small amount of Plant-based sweetened condensed milk and a drizzle of vegan chocolate syrup. Cut and stack the second piece of Ener-G GF Texas Toast and repeat the process; spread with a small amount of Plant-based sweetened condensed milk and drizzle of vegan chocolate syrup.
Top with a scoop of ice cream, drizzle with more Plant-based sweetened condensed milk, a drizzle of vegan chocolate syrup, and coconut whipped cream if you choose.
Store the remaining Plant-based sweetened condensed milk for up to 5 days in a sealed container.
**Note: our Ener-G Organic Texas Toast contains egg whites