Vegan Salted Caramel Ice Cream in a Cone

Salted Caramel Ice Cream

A perfect vegan summer dessert! This homemade Coconut Salted Caramel Ice Cream is entirely dairy-free and even paleo friendly

Course Dessert
Cuisine American
Prep Time 50 minutes
Total Time 4 hours 50 minutes
Servings 10
Calories 222 kcal
Author Leelalicious


  • 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


  1. If your ice cream maker requires it, place the bowl in the freezer 24 hours before making the ice cream.
  2. In a large bowl, combine the coconut milk with maple syrup (or other liquid sweetener) and vanilla extract.
  3. While your ice cream maker is running, slowly pour in the mixture and let the machine churn for about 45 minutes.
  4. Transfer the coconut ice cream in to a freezable container (I am using a loaf pan).
  5. 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).
  6. Freeze the coconut salted caramel ice cream until firm (4-5 hours minimum).
  7. To serve, let it sit on the counter for a few minutes to make scoopable.
  8. Serve in bowls or cones.
Nutrition Facts
Salted Caramel Ice Cream
Amount Per Serving
Calories 222
* Percent Daily Values are based on a 2000 calorie diet.