Paleo & Vegan Salted Caramel Ice Cream
This easy vegan salted caramel ice cream recipe is made with coconut milk and has the most delicious swirls of caramel! It's creamy, wonderful, and free of refined sugars.
Servings: 8 servings
Ingredients
- 13.5 oz can of full-fat coconut milk chilled
- 13.5 oz can of full-fat coconut cream chilled
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1 batch 4-ingredient salted caramel sauce may not use all of it
- Sea salt to taste
Instructions
- Before getting started, place the ice cream maker bowl in the freezer for at least 12 hours or according to the manufacturer's instructions. Chill the coconut milk and coconut cream in the refrigerator as well.
- Combine coconut milk, coconut cream, maple syrup, and vanilla extra in the blender and blend until smooth and creamy.
- Pour the mixture into the ice cream maker bowl, and churn according to the manufacturer's instructions - around 35-45 minutes. It should turn into a soft serve texture.
- While the ice cream is churning make the 4-ingredient salted caramel sauce on the stovetop (takes 5 minutes!), then cool to room temperature.
- Transfer half of the churned ice cream to a freezer-safe container, then drizzle with a few spoonfuls of caramel over the mixture. Use a spoon or fork to swirl and incorporate into the mixture. Sprinkle with sea salt. Add the rest of the ice cream on top of the first half then repeat the process.
- Smooth out the top then cover. Freeze for at least 8 hours.
- To enjoy, remove from the fridge 15 minutes before scooping. If you have leftover caramel sauce, you can drizzle more on top before serving.
Nutrition
Serving: 1serving - makes 8 | Calories: 371kcal | Carbohydrates: 13g | Protein: 5g | Fat: 36g | Saturated Fat: 29g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 182mg | Potassium: 321mg | Fiber: 2g | Sugar: 6g | Vitamin C: 2mg | Calcium: 42mg | Iron: 3mg