I’m quite late jumping on the salted caramel bandwagon, I admit. But this recipe was just too good not to share!
The ingredients are very simple; coconut milk, coconut sugar and a pinch of sea salt. Translated: Fat, sugar and salt.
Okay, that doesn’t make it sound very healthy but this version kind of is…
I’ve used coconut sugar (one of my favourite ingredients) which has a deliciously deep and dark caramel taste and is also one of the more healthier sweeteners with a low GI and high mineral content.
I’ve used coconut milk as the base for this ice cream but that doesn’t make this a coconut flavour ice cream, yes there may be a subtle background coconuttiness but trust me this is all about the salted caramel taste!
That leaves only one more ingredient: sea salt, which turns this sweet caramel ice cream into a bowl of immense pleasure!
The best part is, everyone can enjoy this… whether you’re on a raw, vegan or Paleo diet! S’all good…
- 700 ml 3 cups full-fat coconut milk, from 3 cans (not raw) that have been refrigerated for at least 3 hours*. OR see The Spunky Coconut's guide to making fresh, raw coconut cream
- 1/2 tsp sea salt
- 150 g 3/4 cup coconut sugar*
- optional 1 tsp vanilla bean paste (further enhances the caramel taste)
- Take the cans of coconut milk out of the fridge, open them and notice how the fat has sunk to the bottom and the skimmed has floated to the top. We want the fat part, the cream (Don't fear the fat!) So pour out the liquid and discard or keep for another recipe. And scrape out the cream to use for the ice cream, you will need 3 cups full.
- Combine all the ingredients in a blender and mix for a minute until completely smooth.
- Follow your ice cream maker's instructions to churn the ice cream.
- When it's churned, transfer it to a shallow, freezer-safe container and leave it to firm up for at least 1 hour or overnight.
- Take out the freezer 5-10 minutes before you want to serve, to let it soften slightly. Then use an ice cream scoop, soaked in hot water to create the perfect scoops! ENJOY!
*refrigerating and separating the coconut milk is a necessary stage in this recipe. It's what gives such a creamy end result.
*coconut sugar is also known as coconut palm sugar but please note that 'palm sugar' is not the same.