I’m quite late jumping on the salted caramel bandwagon, I admit. But this recipe was just too good not to share!
📖 Recipe
Vegan Salted Caramel Ice Cream
Yield:
6
Prep Time:
15 minutes
Total Time:
15 minutes
A vegan salted caramel ice cream, made using coconut milk and coconut sugar. Sweet, delicious and healthier than regular ice cream, as a bonus!
Ingredients
- 700 ml 3 cups full-fat tinned coconut milk
- ½ tsp sea salt
- 150 g ¾ cup coconut sugar*
- optional 1 tsp vanilla bean paste (further enhances the caramel taste)
Instructions
- 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!
Notes
*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.
Whitney says
I made this just now and… wow. It tastes exactly like salted carmel. I love coconut palm sugar but the mix of coconut sugar and coconut milk makes this beautiful carmel taste. Thank you!!
Aimee says
So glad you liked it Whitney! It’s one of my favourites… I try and always have some in the freezer :-)
Chacher says
I don’t have an ice cream maker, but would this work just blended and poured into popsicle moulds? Should I add a little arrowroot for thickening? Any ideas?
Renee says
I made this tonight for my mother who is allergic to just about everything! The flavor was so good. A few things went wrong so the texture was a bit grainy. First my coconut milk didn’t seperate :( I improvised and did a sort of ‘scoop out as much of the clumpy cream while cussing at the can’ thing. Second, I used a hand mixer instead of the blender (I know, totally a bad idea). All and all it wasn’t a complete disaster because it really did taste like salted caramel!! I will do this again and succeed! I ordered your book for my mom and we are so excited to try the other recipes.
Aimee says
Hi Renee! I’m glad you enjoyed the flavour and sorry to hear the rest of it didn’t quite come together… The grainy texture would definitely be from not blending it and if your coconut milk didn’t separate it might not be a full-fat variety or might contain lot’s of emulsifiers to keep it separating. Once you receive my book, you’ll see an updated version of the recipe which isn’t raw (hope that’s not a problem for you) but will be a lot easier and give you a much better result too! It’s one of my top 3 favourites in the book so I know you’ll love it. Thank you so much for ordering a copy by the way, really appreciated :-)
Marija says
Can you use coconut cream instead of coconut milk? (since you are only using the fatty part of the milk)
Aimee says
Hi Marija, yes you can, as the fatty part of the coconut milk is essentially coconut cream but be careful not to use ‘creamed coconut’ or ‘cream of coconut’ as these are not the same. I now have an updated version of this recipe available in my book (see my sidebar for details) using all the coconut milk and some arrowroot powder instead, it’s not raw though.
Sarah Grace says
Wow this looks delicious! Found your blog through a foodgawker search for coconut milk, boy this looks delicious! I love using coconut milk for recipes!
xoxo Sarah Grace, Fresh Fit N Healthy.
Agie says
Making your recipe for the first time and so excited to try. I have a couple of questions, first, can I use my nutri bullet in place of a regular blender? Second, I don’t have an icecream maker, do you have a suggestion for churning? Thank you