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This salted caramel ice cream is easy to make, dairy-free, paleo, vegan, healthy, and so incredibly tasty! A simple vegan salted caramel made from dates is swirled into a cashew-coconut based homemade ice cream that’s creamy right out of the freezer. Add it to your list of must-try healthy ice cream recipes ASAP!
After making my strawberry cheesecake ice cream recently, I KNEW I had to test out another cashew/coconut ice cream base.
This time, I wanted the cashews to only serve the purpose of texture and not actually mimic cheesecake, though. I had my heart set on a specific flavor, and luckily, an Instagram poll showed that you all are very into it too – salted caramel, of course!
So, here we go with the story behind this insanely tasty paleo and vegan salted caramel ice cream – recipe at the finale 🙂
For about 2 minutes I contemplated whether I wanted to create the salted caramel by blending dates, or by cooking coconut milk to a syrup. And THEN I remembered this – dates are awesome in ice cream, period.
The reason for this is that they just don’t freeze! Or rather, date caramel doesn’t freeze. I haven’t actually tried to freeze whole dates (and probably won’t ever attempt to) so I can only speak for the caramel/puree. It’s a healthy homemade ice cream maker’s dream – seriously.
Side note – I actually discovered this odd no-freeze phenomenon after making my caramel turtle candies and sticking the leftover caramel in the freezer. It never froze – so funny!
Anyway, any of you who’ve made your own coconut milk ice cream know that it can turn rock solid in the freezer and require, like, 45 minutes on the countertop to thaw out. Not for the impulsive at heart!
Since the date caramel is so helpful in the way of giving us the opportunity to be impulsive with our ice cream devouring, I decided to not only use it to swirl into the ice cream, but also to sweeten the base itself.
Between the date caramel and pure maple syrup, the base might just be my favorite I’ve made yet! Although my date-sweetened vanilla bean MIGHT just be the winner there – it’s pretty amazing. And now I’m off topic. Back to the caramel!
The caramel itself is super easy to prepare – you use softened medjool dates blended up with either non-dairy milk (I used almond) or water along with vanilla extract and sea salt and BOOM! You get the deliciousness you see below.
I have both a Vitamix blender and a Kitchnaid Food Processor, and I prefer using the food processor to puree the caramel and the blender to puree the ice cream base.
This seems to work for the appliances I have, although you can likely use either/or for both and be just fine.
Since you’ll need some of the caramel to add into the ice cream base, make sure you make it first! Once both are prepped, you’ll need to churn your ice cream base (without the caramel) using an ice cream maker.
If you don’t have one yet, now’s the time to pull the trigger! They’re relatively inexpensive and open up a whole world of frozen desserts – my kid are obsessed with ours! In fact, my daughter Emily is trying to get me to help her make ice cream right now…
I think we’re ready to start – who’s with me?! Let’s get those dates soaked and make the creamiest dreamiest salted caramel ice cream ever – go time!
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Paleo and Vegan Salted Caramel Ice Cream
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Want More Paleo and Vegan Ice Cream Recipes? Try One Of These!
Strawberry Cheesecake Ice Cream
Vanilla Bean Ice Cream (Date Sweetened)
Chocolate Chip Cookie Dough No-Churn Ice Cream
Chocolate No-Churn Ice Cream
“Butter” Pecan Ice Cream
Espresso Chocolate Chip Ice Cream
Pumpkin Pie Ice Cream
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