My vegan treat- Homemade ice cream

I usually don't indulge in too many sweets but......Well I think i deserve this treat after a quite aweful week. Homemade caramel ice cream from the ice cream make with a caramel sauce that was just delicious. This is it in my bowl ready to be eaten. And boy was it delicious YUM! It brought a little smile to my face.

Here is the recipe for the Caramel Sauce
3/4 cup soy milk, rice milk, or other non-dairy milk of choice3/4 cup Sucanat1/3 cup maple syrup or brown rice syrup1 T. water1 T. arrowroot2 T. vegan margarine 1 t. vanilla

In a small saucepan, place the soy milk, Sucanat, and maple syrup, and whisk well to combine. Cook over medium heat, while whisking occasionally, for 3 minutes. In a small bowl, whisk together the water and arrowroot, and then whisk the mixture into the saucepan. Cook the mixture, while whisking constantly, an additional 2-3 minutes or until it thickens. Remove the saucepan from the heat and whisk in the remaining ingredients. Serve warm as a topping for cakes, desserts, non-dairy ice cream or sorbet, or as a dipping sauce for fruit. Store in an airtight container, in the refrigerator, and reheat as needed.
Yield: 1 1/2 cups

I left out the margarine to make it FAT FREE!