Vegan Caramel Ice Cream Recipe
This creamy caramel ice cream will earn you extra brownie points with your plant-based friends. Not to mention the homemade salted caramel sauce, which is absolutely heavenly. We recommend using an inexpensive ice cream maker from Amazon to prevent the recipe from going icy.
- 1 can full-fat coconut milk, chilled
- 1 can full-fat coconut cream, chilled
- 1/3 cup maple syrup
- 1 tsp vanilla
- Homemade salted caramel sauce (see recipe below)
- Sea salt, to taste
Place the ice cream bowl in the freezer overnight. Chill the coconut milk and coconut cream in the fridge. In the morning, combine the coconut milk, cream, maple syrup, and vanilla in a blender. Blend until smooth. Pour into the ice cream bowl and churn following the ice cream maker instructions, for about 40 minutes. While churning, make the salted caramel sauce recipe below. Transfer half of the ice cream to a freezer-safe container. Spoon some caramel sauce on top. Use a fork to swirl it in. Sprinkle with sea salt. Add the rest of the ice cream on top and repeat the process. Freeze for 7 hours and enjoy.
Homemade Salted Caramel Sauce:
- 1/2 cup almond butter
- 6 tbsp maple syrup
- 6 tbsp coconut oil, melted
- 1 tsp sea salt
Combine all ingredients in a saucepan. Heat on medium for 5 minutes, while whisking frequently. Once thickened, remove from heat and cool before using.