A perfect vegan summer dessert! This homemade Coconut Salted Caramel Ice Cream recipe is entirely dairy-free and even paleo friendly.
About this Salted Caramel Ice Cream
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 is my cooling dessert of choice, while he has to decline every time.
This salted caramel ice cream is made with dairy-free and vegan ingredients. Rather than it comprising a custard that you make in a medium saucepan with whole milk, heavy cream, sugar, and large egg yolks, it just includes coconut milk, maple syrup, and vanilla extract. You stir them together and then churn them in an ice cream maker until they make a creamy, homogenous mixture.
How to make salted caramel ice cream
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 sweet flavor from the coconut milk. I really didn’t have to add much sweetener at all as the coconut flour tastes so naturally sweet and flavorful.
Making the Ice Cream
To make the ice cream, you place the coconut milk in a bowl with the maple syrup and vanilla extract, and whisk them together until combined. Then you churn the mixture in your ice cream maker until it has set and is nice and creamy. This should take approximately 45 minutes. The mixture will seem more like soft-serve ice cream at this point but it will set more when you place it in the freezer. You may have to pre-freeze the bowl of the ice cream maker, so be sure to check the manufacturer’s instructions prior to making this recipe.
Freezing the Ice Cream
The next step is to transfer the ice cream to a freezable container such as a loaf pan. Then, you swirl salted caramel into the ice cream to create ripples before placing the ice cream in the freezer to chill until it is completely set. There is no need to cover it with plastic wrap.
You will probably have to freeze it for at least 4 to 5 hours for the ice cream to reach the correct consistency. Then, you can feel free to scoop the ice cream into bowls or cones to serve it, although you may have to let the ice cream sit on the counter for a few minutes to soften enough to scoop.
The uses for this ice cream are endless. You can eat it as it is or turn it into sundaes with garnishes like chocolate syrup, maraschino cherries, chopped nuts, sliced bananas and more. It would also be great sandwiched between cookies for homemade ice cream sandwiches.
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, coconut sugar, and sea salt. You can use a flaky sea salt if you like even more texture in your caramel sauce. If your caramel sauce isn’t as smooth as you would like it, you can push it through a mesh strainer to smooth it out before adding it to your ice cream.
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 or back of a spoon. 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.