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.
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.
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.