Vegan Salted Caramel Ice Cream

This VeganSalted Caramel Ice Cream is sweet, creamy, delicious and made with homemade caramel sauce, coconut cream and crunchy almonds. It’s easy to make and ready in no time with or without an ice cream maker, making it the perfect easy sweet treat for summer! Paleo, dairy-free, vegan and includes low carb keto sweetener options.

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Updated June 2020

Homemade Salted Caramel Ice Cream Recipe

There’s nothing better than a cool frozen treat on a hot summer day. If you’re looking for a healthy homemade ice cream recipe, this paleo and Vegan Salted Caramel Ice Cream is a delicious favorite.

It’s creamy with sweet swirls of homemade caramel sauce swirls and crunchy almonds in every bite. And instead of traditional dairy cream cheese, we use coconut cream and cashew butter to give that rich and creamy texture and taste.

Why we love this Dairy-Free Ice Cream

We love that we can make this paleo ice cream whenever that ice cream craving hits. Plus, we have even included instructions to make this homemade ice cream without an ice cream maker.

It’s perfect for enjoying outside in the backyard and is filled with the sweetest flavors that just come together so easily. The hardest part about this ice cream recipe is just waiting for the ice cream to freeze!

And if you’re looking for more homemade ice cream recipes, we also love this have this Mango Ice Cream, Strawberry Cheesecake Ice Cream and classic Vanilla Ice Cream.

Ingredients you need

Like most no churn ice cream recipes, this one is simple to customize and starts off with:

• coconut cream – we like to buy the one from Trader Joe’s or you can spoon out the thick part of chilled full-fat coconut milk
• full-fat coconut milk – be sure to buy the canned full-fat coconut milk and not lite coconut milk from a carton
• cashew butter – is what gives this ice cream the best “cheesecake” flavor without traditional cream cheese. However, if you don’t have cashew butter, you can sub another nut butter such as almond butter or even homemade cashew cream 
• maple syrup for vegan ice cream OR you may also sub with honey, agave or your favorite low carb keto liquid sweetener such as liquid monk fruit sweetener, stevia or Lakanto sugar-free maple syrup
• pure vanilla extract

SALTED CARAMEL SWIRL:

• Easy caramel sauce – use our paleo caramel sauce below or your favorite store-bought brand

OPTIONAL:

• sliced almonds – for a delicious crunch
• crushed grain-free keto chocolate cookies OR use your favorite brand

Paleo Caramel Sauce Ingredients

• Canned Coconut milk – be sure to use canned full-fat coconut milk
• Coconut sugar – a refined sugar-free sweetener that resembles the look and taste of brown sugar with a lower glycemic level
• Coconut oil – use refined coconut oil if you are not a fan of the coconut taste
• Vanilla extract – be sure to use a high quality vanilla extract
• Flaky sea salt – adding a pinch of fleur de sel makes this a delicious and healthier paleo salted caramel sauce

How to Make Vegan Salted Caramel Ice Cream

• MAKE THE ICE CREAM: Place the coconut cream, almond milk, nut butter, sweetener and vanilla into a Vitamix or a high-speed blender. Blend on high for 30 seconds, or until smooth and the mixture is combined.
• ICE CREAM MAKER INSTRUCTIONS: If you have an ice cream maker, have it ready and the bowl chilled prior to starting. Pour the blended mixture directly from your blender into the ice cream maker while it is moving. Churn for 20-25 minutes until it becomes a firm ball or the ice cream maker stops rotating.
• WITHOUT AN ICE CREAM MAKER: If you don’t have an ice cream maker, pour the mixture into ice cube trays for 2 hours, or until frozen. Blend frozen ice cubes in a high-speed blender until smooth.
• TRANSFER TO ICE CREAM CONTAINER: Spoon half of the ice cream mixture into a 9 x 5 loaf pan or 2-quart ice cream container. Pour half of the salted caramel sauce on top and gently swirl with a knife to form ribbons.
• Sprinkle in half of the almonds. Pour in remaining half of the ice cream then top with more salted caramel.
• Swirl again with the knife then top with almonds & crushed cookies, if using. Cover and freeze for at least 4 hours or overnight.
• REMOVE FROM FREEZER TO SOFTEN: When ready to serve, remove from freezer and allow to stand at room temperature for at least 20 minutes to slightly soften.

How to make Vegan and Paleo Caramel Sauce

• Start by bringing the coconut milk and coconut sugar to a light boil in a medium saucepan, stirring the mixture constantly over medium heat.
• Once boiling, reduce heat to low and allow the mixture to simmer slowly for about 25 minutes, stirring constantly so that it doesn’t burn.
• Once the mixture starts to thicken and turn darker in color it’s ready. Remove from heat and stir in the coconut oil and vanilla extract. Set aside to cool, and store in an airtight jar in the fridge.

Vegan Ice Cream Flavors and Variations:

Instead of salted caramel, add melted chocolate or fresh fruit like strawberries, add raspberries, blueberries or chopped peaches

Add-ins: add chocolate chips, chopped vegan cookies or edible cookie dough to switch things up

How long can I keep this dairy-free salted caramel homemade ice cream for?

Although most store-bought ice creams will last longer than two weeks in the freezer, we recommend enjoying the fresh flavors of this frozen coconut caramel ice cream on the same day since the flavors and texture is best the day it is made. You can technically keep it frozen for up to a few weeks and thaw before eating.

Although most store-bought ice creams will last longer than two weeks in the freezer.

This ice cream will be super hard to resist, though, so it may not last two weeks!

More Vegan Ice Cream Recipes You Will Love

Strawberry Shortcake Ice Cream

No-Churn Cake Batter Ice Cream {Funfetti}

Easy Strawberry Shortcake Ice Cream Bars

Dairy Free No Churn Oreo Ice Cream

5 from 1 vote

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Salted Caramel Ice Cream

Prep Time

15 mins

Chill Time

4 hrs

 

This dairy-free Salted Caramel Ice cream is creamy, delicious and made with homemade caramel sauce, coconut cream and crunchy almonds. It's easy to make and ready in no time with or without an ice cream maker, making it the perfect easy sweet treat for summer! Paleo, vegan and includes low carb keto sweetener options.

Course: Dessert

Cuisine: American

Keyword: easy homemade ice cream, salted caramel ice cream

Servings: 12 servings

Calories: 268 kcal

Ingredients

• 1.5 cups coconut cream ,we like to buy the one from Trader Joe's or you can spoon out the thick part chilled full-fat coconut milk
• 2 14- ounce cans full-fat coconut milk chilled
• 1/4 cup creamy cashew butter can sub with any other nut butter
• 1/2 cup maple syrup OR sub with any liquid sweetener of choice
• 2 teaspoons pure vanilla extract
• 1/2 cup homemade paleo caramel sauce (recipe below) , or use your favorite brand

OPTIONAL:

• 1/2 cup sliced almonds

For Homemade Paleo Caramel Sauce

• 1/2 cup full-fat canned coconut milk
• 1/4 cup coconut sugar
• 2 tsps coconut oil , use refined if you are not a fan of the coconut taste
• 1 tsp high-quality pure vanilla extract
• 1/8 tsp flaky sea salt
• crushed homemade grain-free chocolate cookies or use your favorite brand

Instructions

1. MAKE THE ICE CREAM: Place the coconut cream, milk, nut butter, sweetener and vanilla into a Vitamix or a high-speed blender. Blend on high for 30 seconds, or until smooth and the mixture is combined.

   
2. ICE CREAM MAKER INSTRUCTIONS: If you have an ice cream maker, have it ready and the bowl chilled prior to starting. Pour the blended mixture directly from your blender into the ice cream maker while it is moving. Churn for 20-25 minutes until it becomes a firm ball or the ice cream maker stops rotating.
   

3. WITHOUT AN ICE CREAM MAKER: If you don't have an ice cream maker, pour the mixture into ice cube trays for 2 hours, or until frozen. Blend frozen ice cubes in a high-speed blender until smooth.

4. TRANSFER TO ICE CREAM CONTAINER: Spoon half of the ice cream mixture into a 9 x 5 loaf pan or 2-quart ice cream container. Pour half of the caramel sauce on top and gently swirl with a knife to form ribbons.Sprinkle in half of the almonds. Pour in remaining half of the ice cream then top with more caramel sauce. Swirl again with the knife then top with almonds & crushed cookies, if using. Cover and freeze for at least 4 hours or overnight.

   
5. When ready to serve, remove from freezer and allow to stand at room temperature for at least 20 minutes (or more) until desired consistency.
   

TO MAKE THE HOMEMADE CARAMEL SAUCE

1. Start by bringing the coconut milk and coconut sugar to a light boil in a medium saucepan, stirring the mixture constantly over medium heat.

   Once boiling, reduce heat to low and allow the mixture to simmer slowly for about 25 minutes, stirring constantly so that it doesn't burn.

   The sauce is ready when it has reduced and thickened to a darker syrup. Remove from heat and stir in the coconut oil and vanilla extract. Set aside to cool, and store in an airtight jar in the fridge.

   

Nutrition Facts

Salted Caramel Ice Cream

Amount Per Serving (1 serving (1/2 cup))

Calories 268 Calories from Fat 252

% Daily Value*

Fat 28g43%

Carbohydrates 25g8%

Fiber 1g4%

Sugar 8g9%

Protein 4g8%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.