Go Back
+ servings

Salted Caramel Ice Cream

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
Prep Time 15 minutes
Chill Time 4 hours
Servings 12 servings
Calories 268 kcal


  • 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


  • 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


  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.

    Top view of Low Carb Keto Ice Cream in a Blender
  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.
    Top view of churned dairy-free vanilla ice cream in an ice cream maker
  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.

    Top view of Low Carb Keto Ice Cream in a Blender with a loaf pan lined with parchment paper
  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.
    Top view of salted caramel ice cream.


  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.

    Homemade Caramel Sauce bubbling in a saucepan with a whisk
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.