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 ½ 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.
Nutrition
Nutrition Facts
Salted Caramel Ice Cream
Amount per Serving
Calories
222
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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