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.
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
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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.
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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.
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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.
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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.
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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
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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.
