A perfect vegan summer dessert! This homemade Coconut Salted Caramel Ice Cream recipe is entirely dairy-free and even paleo friendly.
My husband has a dairy-sensitivity that seems to affect him the worst with cheese-loaded pizzas and most of all with commercial ice cream.
Me on the other hand – I LOVE ice cream! Especially in the summer it my cooling dessert of choice, while he has to decline every time.
I have experimented with dairy-free no churn pumpkin ice cream before, but this summer I have the pleasure of working with an ice cream maker for the first time.
This is the ice cream maker I use: it’s a Cuisinart Ice Cream & Frozen Yogurt Maker
It is creamy and smooth with a wonderful natural sweetness. I really didn’t have to add much sweetener at all.
How to Make Salted Caramel Vegan
For this recipe, I took simple coconut milk ice cream base up a notch by swirling in my salted coconut caramel sauce. It also is completely vegan – made with coconut cream and coconut sugar.
I use half of that caramel recipe (~3/4 cup caramel sauce) for the ice cream. But I still often make the full batch, since that caramel sauce has so many great uses and lasts a while stored in the fridge.
Try using it in this yummy Caramel Dark Chocolate Bark.
More Vegan Dessert Recipes
Salted Caramel Ice Cream
A perfect vegan summer dessert! This homemade Coconut Salted Caramel Ice Cream is entirely dairy-free and even paleo friendly
- 3 cups full fat coconut milk
- 1/3 cup maple syrup coconut nectar or agave
- 1 teaspoon vanilla extract
- 3/4 cup vegan caramel sauce
- If your ice cream maker requires it, place the bowl in the freezer 24 hours before making the ice cream.
- In a large bowl, combine the coconut milk with maple syrup (or other liquid sweetener) and vanilla extract.
- While your ice cream maker is running, slowly pour in the mixture and let the machine churn for about 45 minutes.
- Transfer the coconut ice cream in to a freezable container (I am using a loaf pan).
- Spoon dollops of the coconut caramel on top and swirl into the ice cream with a knife, etc. Use as much caramel sauce as you like (I use about 1/2 cup).
- Freeze the coconut salted caramel ice cream until firm (4-5 hours minimum).
- To serve, let it sit on the counter for a few minutes to make scoopable.
- Serve in bowls or cones.