Vegan Salted Caramel Ice Cream

Vegan Salted Caramel Ice Cream Recipe

By Loving It Vegan

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 50 minutes


For the Ice Cream:

14 ounces Canned Coconut Cream (400ml) Unsweetened

14 ounces Canned Coconut Milk (400ml) Full Fat, Unsweetened

1/2 cup Coconut Sugar (75g)

1/4 cup Golden Syrup or Maple Syrup

1 tsp Vanilla Extract

1 Pinch Sea Salt

For the Salted Caramel Sauce:

1 cup White Granulated Sugar (200g)

1/4 cup Golden Syrup or Maple Syrup

2 Tbsp Water

6 Tbsp Vegan Butter (90g)

1/2 cup Coconut Cream (120ml)

1 tsp Salt


1The night before you want to make ice cream, place the freezer bowl of your ice cream maker into the freezer.

2Add the coconut cream, coconut milk, coconut sugar and syrup to a pot on the stove and bring to a simmer.

3Remove from heat, add vanilla extract and salt and blend with an immersion blender for 30 seconds. This removes any graininess from the texture.

4If you don't have an immersion blender, you can do this in your blender jug, just be careful as of course it will be very hot.

5Place the ice cream mixture into a container with a lid, and place into the refrigerator overnight.

6When you're ready to make the ice cream the next day, pour out the mixture into your ice cream maker and churn according to manufacturers instructions, it will usually take between 20 and 40 minutes to reach soft serve consistency.

7As soon as it has reached soft serve consistency, move it into a loaf pan, smooth it down with the back of a spoon, cover with some tinfoil and place into the freezer to set for 4-6 hours until solid.

8To make the sauce: Place the sugar, syrup and water into a heavy bottomed pot and stir until the sugar has totally melted. Then add the vegan butter.

9Stir constantly until the butter is melted.

10Slowly pour in the cream while stirring constantly.

11Let the mixture boil for about a minute and then remove from the heat and stir in the salt.

12Allow to cool completely before use.

13Keep in an airtight jar in the fridge where it will keep for up to 2 weeks.

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